A few years ago I have a plethora of fresh apricots, more than I could eat. I looked for an apricot sauce recipe and enjoyed the results. I froze much of the sauce and found it to be just as delicious a few weeks later!
- 3 tablespoons sugar, plus more to taste
- ½ pound apricots, pitted and cut into chunks
- 1 tablespoon fresh lemon juice
- In a small saucepan over medium-low heat, bring sugar, 1/2 cup water, and the apricots to a simmer. Cover and cook until apricots are completely tender, about 4 minutes.
- Carefully transfer apricot mixture and lemon juice to a food processor and pulse until sauce is blended but still slightly chunky. Taste and add more sugar if you like. Transfer to a serving bowl. Serve warm or chilled.
- Make ahead: Up to 1 week; keep chilled.
Recipe from MyRecipes
Fresh Apricots are tangy yet sweet and not something I purchase on a regular basis. Last year our CSA delivered a large bag of apricots week after week. This recipe was a delicious way to use the fresh apricots and have a chewy, moist dessert or breakfast treat.
FRESH APRICOT BARS
2 lbs ripe Apricots
2/3 cup sugar
1 Tablespoon orange liqueur (such as Grand Marnier) or orange juice
1 cup flour
1/2 cup packed brown sugar
1/2 teaspoon Kosher or Sea Salt
1/4 teaspoon Baking Soda
1/2 cup cold unsalted butter, cut into small cubes
1 cup old fashioned oats
- Preheat oven to 350°F. Butter a 2 quart baking dish.
- Combine the apricots and sugar in a saucepan. Cook over medium heat until the sugar is dissolved and the apricots are soft (will vary tremendously depending on the ripeness of the apricots-very ripe apricots will only take minute or two). Stir in the orange liqueur.
- Puree the apricots in a blender or food processor until smooth. Pour into a bowl and set in freezer to chill while you make the crust.
- In a bowl, whisk together the flour, brown sugar, salt, and baking soda. Pinch in the butter pieces into the flour mixture (or cut them into the flour with a pastry cutter), until it resembles coarse sand. Pinch in the oats until well combined.
- Press 2/3rds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the apricot puree over the crust bottom. Sprinkle the remaining crust over the top of the apricot puree.
- Bake for 1 hour or until the crust is golden brown.
- Allow to cool, then slice and serve. Store in the refrigerator.