Last week was the week of the apricot around here. There’s a market down the hill from us that had organic BC apricots on sale for $1.99/lb (about 50 cents a pound less than the ones at the farmers market), so I bought about 10 pounds and lugged them home for processing.
After fighting back the children (who would have happily eaten every last one given the chance), I made a batch of apricot jam. The apricot itself isn’t really one of my favorite fruits, but I adore apricot jam, go figure. I love to spread a crisp rye cracker with a layer of cream cheese, followed by a layer of this lovely amber nectar – it’s like cheese cake you can eat with your hands (oh who am I kidding, I’m not above eating cheesecake with my hands).
The rest of them were halved, pitted, and turned inside out on the racks of the food dehydrator that my very generous friend lent me because mine is packed (thanks, Mel!). It’s always a little disappointing to see all of that fruit reduced to such a small amount, but I rest easy in the fact that it will go far to improve the flavor (and nutritional value – dried apricots are loaded with iron) of this winter’s muesli and granola.I’m hoping to get some more this week before they disappear for another year. I always buy loads of fruit in the summer for preserving, but often completely forget to take the time to enjoy them at their peak. Does anyone have any great apricot recipes they feel like sharing?