In Season: Apricots

 

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By Copper Williams

A cheerful golden-orange, super sweet, and raised right here in San Joaquin—the apricot is a dazzling little jewel that’s terrific to eat straight from the tree. And when they smell so good, how can you not reach right out and grab a couple? Served up fresh or dried, apricots take a huge chunk out of your daily allotment in fiber, potassium, vitamin C, and vitamin A. These nutrients keep your digestive system running smoothly, your bones strong, and your body’s immune system ready to combat even the most difficult colds.

Part of the stone fruit family, the apricot was first introduced to our coastal state in the late 1700’s by Spanish missionaries. Our sunny climate and well-drained soils make for the perfect home for orchards of well-tended fruit, ripe and ready for eating between the months of May and August. Enjoy them in a variety of ways, including pies, over yogurt, or with some of the recipes we’ve found for your enjoyment!

Local Flavor: Apricot Pie by The Pie Company

If you love pie you know you can’t go wrong with the tang that hits you in every bite of The Pie Company’s apricot masterpiece.

The Pie Company at Natures Country Corner

8033 Jack Tone Rd., Manteca

(209) 239-5901 thepieco.com

 

Goat Cheese Stuffed Apricots

INGREDIENTS:

12 apricots

6 to 8 ounces goat cheese

3 tbsp. raw honey

1/4 cup chopped pecans

DIRECTIONS:

Cut the apricots in half and remove the pits. Grab a small piece of goat cheese, about the size of the pit you just removed and roll it into a ball. Place it in the center of the apricot. Drizzle with honey, sprinkle with pecans. *Recipe courtesy of DomesticFits.com

 

Apricot Ginger Bellini

1 C. sugar

1 C. water

4 apricots, pitted and chopped

1 2-inch piece of ginger, peeled and sliced

1 (750 ml) bottle sparkling wine or 1 (750 ml) bottle champagne, chilled

DIRECTIONS:

 

In a medium saucepan, stir together water, sugar, ginger, and apricots. Bring mixture to a boil, then reduce heat and let mixture simmer until sugar is completely dissolves. Remove from heat, cover and let steep for 15 minutes. Strain ginger and apricots from syrup mixture and let cool completely. Assemble the bellinis by adding the sparkling wine to a champagne flute, filling halfway, top off with the ginger-apricot simple syrup.

NOTE: Store any remaining simple syrup in the fridge. It will keep for about a week. *Recipe Courtesy of platingsandpairings.com