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For The Love of Apricots – Tricks and Tips

Recipe Corner: For The Love of Apricots

5 tablespoons unsweetened Dutch-process cocoa powder

2/3 cup sugar

2 cups fresh (or frozen) ripe apricots, pitted and chopped

Preparation:

Combine cream, cocoa powder and sugar in a large saucepan set over medium-high heat, whisking until mixture comes to full rolling boil and starts to foam. Remove from heat and stir in apricots. Cover and let stand 10 minutes to cool. Puree mixture in food processor or blender, working in batches if necessary (Lisa uses an immersion blender).

Refrigerate puree, covered, at least 4 hours or overnight. Freeze according to the manufacturer’s instructions for your ice cream maker.

Go to: https://mymateriallife.wordpress.com/2020/07/22/tante-maries-chocolate-apricot-ice-cream/

Apricot Sorbet

Makes 3 cups.

Apricots are in season. This sorbet is like biting into a frozen apricot, so refreshing and sweet.

Ingredients:

1 pound (about 8) fresh, ripe (or frozen) apricots, halved and pitted

3/4 cup water, divided

1/2 cup sugar

1 teaspoon lemon juice or Kirsch

Preparation:

Place apricots in a medium saucepan with 1/4 cup water. Cook over medium heat for about 10 minutes, stirring occasionally, until the fruit is tender and soft.

Working carefully with the hot mixture, puree the fruit in a blender or food processor. Strain the apricot mixture through a sieve to remove solids. There should be about 1 1/2 cups of puree.

Return puree to the saucepan and add 1/2 cup water and the sugar to the mixture, stirring over low heat, until the sugar dissolves. Taste puree and, if desired, add lemon juice, Kirsch, or both.

Refrigerate at least 4 hours or overnight. Freeze according to the manufacturer’s instructions for your ice cream maker.

For more apricot recipes from Lisa, go to: http://fortheloveofapricots.com/category/the-blog/

Also:

Connect at: https://www.facebook.com/FortheLoveofApricots/

Join Lisa’s complimentary mailing list at: http://fortheloveofapricots.com/stay-updated/

See:

https://apricotproducers.com/for-the-love-of-apricots-blog-post/

Apricot Blackberry Kuchen from For the Love of Apricots

Celebrate with Holiday Stöllen from For the Love of Apricots Cookbook

https://www.mercurynews.com/2020/03/20/authors-apricot-obsession-has-roots-in-saratoga/

ORDER TODAY, NEW 2ND EDITION:

Go to: http://fortheloveofapricots.com/

For the Love of Apricots: Recipes and Memories of the Santa Clara Valley is a cookbook that will satisfy your love of apricots through more than 60 kitchen-tested recipes beginning with breakfast and ending with cocktails. For the Love of Apricots is also a feast for the eyes as well as the mind. Beautiful food photography blends with images of California’s apricot orchards; from today as well as not so long ago, when fruit orchards covered much of the Santa Clara Valley landscape. Reflections on what the famed Valley of Heart’s Delight was like, how it changed, and what remains, add another dimension to the cookbook.

For the Love of Apricots: Recipes and Memories of the Santa Clara Valley is published by Prince of the Orchards Publications.
2020 Food Photography Copyright © 2018, 2020 by Jessica Yager Photography Orchard Photography Copyright © 2018, 2020 by Eric Larson.

See Lisa’s YouTube video about For The Love of Apricots, Valley of Heart’s Delight & Silicon Valley at: https://www.youtube.com/watch?v=JyTZ7dNtJ38

For information:

http://fortheloveofapricots.com/about/

http://fortheloveofapricots.com/2017/06/the-apricot-capital-of-the-world/

https://www.facebook.com/FortheLoveofApricots/

https://mailchi.mp/ediblemontereybay.com/06302020#recipe

https://www.ediblemontereybay.com/blog/apricot-heaven-by-lisa-prince-newman

https://www.marinij.com/2018/06/12/celebrating-apricots-and-the-orchards-before-silicon-valley/

https://www.eastbaytimes.com/2020/03/20/authors-apricot-obsession-has-roots-in-saratoga/

© 2016 – 2022 Prince of the Orchards Publication

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