What I'm doing with my apricot crop after I did everything else...

[likesmountains 52]

I'm pureeing them (halved, pitted but not peeled) with some sugar and fruit fresh...spooning the puree in to ice cube trays and freezing it. Then, I put the cubes in freezer bags and I will use the cubes in smoothies all winter. Someone else has probably already had this idea, but it was new for me! I suppose this would work with most fruits and it is sure an easy process.

[hippywife]

1. It's going to be so wonderful

to have good local fruit all winter long. Enjoy! :hi:

[hobbit709]

2. I puree them with habaneros

onion and garlic for my Thermonuclear Hot Sauce. The apricot gives it a different taste with about a five second time delay.

[likesmountains 52]

3. what kind of ratio? Sounds interesting...

[hobbit709]

4. I like mine pretty hot

So I use about 3 lbs habaneros, 4 lbs apricots, 3 large onions, 2 bulbs garlic.

[likesmountains 52]

6. I stand in awe..that's gotta be some hot salsa!

[april]

5. Chicken Breasts w/ apricots

2 to 4 chicken breasts lightly saute, add a chopped hot pepper,and cover w/ apricots,and bake......

it really is so good! rice is a nice side dish

[likesmountains 52]

7. I believe I'll try this out tonight..thanks!

[april]

8. you can use garlic/if u want habaneros ...only one if u like to hot

[likesmountains 52]

9. I made it with roasted poblanos...the sweetness of the apricots was delicious with the smoky heat

from the poblanos..Thanks for the idea

[april]

10. glad u tried it ! Thanks...and it is so easy

[hobbit709]

11. Apricot dumplings like my mother makes

Title: MARILLEN KNOEDEL
Categories: Desserts
Yield: 6 servings

1 3/4 lb Potatoes
1/3 lb Flour
1 1/3 oz Cream of wheat
2 Eggs
12 oz Butter
1 ts Salt
1 pn Nutmeg
27 oz Apricots, fresh
3 oz Butter
Cinnamon sugar
Sugar cubes

1. On the day before, cook and peel and grate the potatoes. Mix in the
flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll
out on a well floured board, about 1 cm thick and cut into 3 x 3 inch
squares. Wash the apricots and remove the stones. Put a cube of sugar in
place of the stone, put the apricot back together and place in the middle
of the square. Fold the dough over and with well-floured hands knead it
into a dumpling. 2. Finish all squares the same way. Bring a pot of water
to a boil (with a pinch of salt) and slide in the dumplings and let them
simmer (don't let them get stuck on the bottom) for about 6-8 minutes.
Shake the pot gently so they don't get stuck. They are done when they drop
to the bottom. Serve them hot ripped open at once with cinnamon sugar on
top.

[likesmountains 52]

15. Oh my, do those sound good! Thanks for the recipe hobbit!

[eleny]

12. Thank you so much for this idea

We don't usually get apricots since we have the late frosts. But I do have one pot of them that I picked and cleaned the other day. I'm going to do as you did but with Splenda and a bit of orange juice. There aren't many so your idea is going to make it easy for me. I can get it done today and not even have to shop for anything.

Going to get it done right now. :hi:

[likesmountains 52]

14. I'm in Colorado too...and I am only lucky with the fruit tree about every 5 years..I always

have a lot of blossoms, then a hard freeze. I already tried a couple of cubes in a smoothie, and it worked out just great.

[eleny]

16. I topped some vanilla ice cream with it tonight

The ice cream is made with Splenda and very low fat from Soopers. Not the best flavor from that line but I remembered the apricot sauce in the freezer sp I bought it. Oh my goodness but it was a great tasting dessert. They ought to make an ice cream with apricot like how they do with caramel running through the vanilla.

[eleny]

13. Well that didn't take long...

I only had four cups of pureed fruit. To that I added a 1/3 cup of Splenda and a splash of orange juice. Then I couldn't find my ice cube trays so I put one cup of puree into each of four baggies and placed them, flattened, into a larger bag and tucked them into the freezer.

It tastes great! I might use it to put in plain yogurt. Thanks again for the idea.