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MoonDragon's Nutrition Information
FOOD & NUTRIENT GUIDE: FRUITS

APRICOTS
(Raw & Dried)


apricots




Scientific Name:     Prunus armeniaca

  • Nutrition Basics: Apricot Herbal Information & Products





  • APRICOTS - A DESCRIPTION

    Apricots are small, golden orange fruits, with velvety skin and flesh: not too juicy but definitely smooth and sweet. Their flavor is almost musky, with a faint tartness that is more pronounced when the fruit is dried. Some people think of the flavor as being somewhere between a peach and a plum, fruits to which they are closely related.

    Apricots are those beautifully orange colored fruits full of beta-carotene and fiber that are one of the first signs of summer. Although dried and canned apricots are available year-round, fresh apricots with a plentiful supply of vitamin C and are in season in North America from May through August. Any fresh fruit you see during the winter months have been imported from either South America or New Zealand.

    apricots


    Relatives to peaches, apricots are small, golden orange fruits, with velvety skin and flesh, not too juicy but definitely smooth and sweet. Some describe their flavor as almost musky, with a faint tartness that lies somewhere between a peach and a plum.

    HEALTH BENEFITS OF APRICOTS

    Nutrients in apricots can help protect the heart and eyes, as well as provide the disease-fighting effects of fiber. The high beta-carotene and lycopene activity of apricots makes them important heart health foods. Both beta-carotene and lycopene protect LDL cholesterol from oxidation, which may help prevent heart disease.

    Apricots contain nutrients such as vitamin A that promote good vision. Vitamin A, a powerful antioxidant, quenches free radical damage to cells and tissues. Free radical damage can injure the eyes lenses.

    The degenerative effect of free radicals, or oxidative stress, may lead to cataracts or damage the blood supply to the eyes and cause macular degeneration. Researchers who studied over 50,000 registered nurses found women who had the highest vitamin A intake reduced their risk of developing cataracts nearly 40%. Apricots are a good source of fiber, which has a wealth of benefits including preventing constipation and digestive conditions such as diverticulosis. But most Americans get less than 10 grams of fiber per day. A healthy, whole foods diet should include apricots as a delicious way to add to your fiber intake.

    PROTECT YOUR EYESIGHT

    Your mother may have told you carrots would keep your eyes bright as a child, but as an adult, it looks like fruit is even more important for keeping your sight. Data reported in a study published in the Archives of Ophthalmology indicates that eating 3 or more servings of fruit per day may lower your risk of age-related macular degeneration (ARMD), the primary cause of vision loss in older adults, by 36 percent, compared to persons who consume less than 1.5 servings of fruit daily.

    In this study, which involved over 100,000 women and men, researchers evaluated the effect of study participants' consumption of fruits; vegetables; the antioxidant vitamins A, C, and E; and carotenoids on the development of early ARMD or neovascular ARMD, a more severe form of the illness associated with vision loss. Food intake information was collected periodically for up to 18 years for women and 12 years for men.

    While, surprisingly, intakes of vegetables, antioxidant vitamins and carotenoids were not strongly related to incidence of either form of ARMD, fruit intake was definitely protective against the severe form of this vision-destroying disease.

    Three servings of fruit may sound like a lot to eat each day, but by simply tossing a banana into your morning smoothie or slicing it over your cereal, topping off a cup of yogurt or green salad with a half cup of berries, and snacking on an apricot, you have reached this goal.

    apricot nutrients


    APRICOT HISTORY

    Apricots are originally from China but arrived in Europe via Armenia, which is why the scientific name is Prunus armenaica. The apricot tree came to Virginia in 1720 but its appearance in the Spanish missions of California around 1792 marked the fruit's real arrival. The climate there is perfectly suited to apricot culture, and apricots in the United States are grown primarily in the sunny orchards of California.

    Apricots are enjoyed as a fresh fruit but also dried, cooked into pastry, and eaten as jam. The fruits are also distilled into brandy and liqueur. Essential oil from the pits is sold commercially as bitter almond oil. Turkey, Italy, Russia, Spain, Greece, U.S.A. and France are the leading producers of apricots.

    HOW TO SELECT AND STORE APRICOTS

    Apricot season in the U.S. runs from May through August. In the winter, apricots are imported from South America. Look for fruits with a rich orange color while avoiding those that are pale and yellow. Fruits should be slightly soft. If they are too firm they have not been tree-ripened, and tree-ripened fruits always taste best.





    NUTRIENT GUIDE: APRICOTS

    Courtesy of Rick Hall, About.com Nutrition Guide nutrition.about.com.

    NUTRIENT UNITS 1 Apricot
    -------
    35.000 g
       PROXIMATES
          Water
    g
    30.223
          Energy
    kcal
    16.800
          Energy
    kj
    70.350
          Calories From Fat
    kcal
    0.490
          Calories From Saturated Fat
    Kcal
    0.090
          Protein
    g
    0.490
          Total Lipid (Fat)
    g
    0.137
          Carbohydrate, By Difference
    g
    3.892
          Sugar, Total
    g
    3.050
          Monosaccharides
    g
    0.810
          Disaccharides
    g
    2.170
          Other Carbs
    g
    0.010
          Fiber, Total Dietary
    g
    0.840
          Fiber, Soluble
    g
    0.470
          Fiber, Insoluble
    g
    0.370
          Ash
    g
    0.263
          Fat, Total
    g
    0.140
          Fatty Acids, Trans
    g
    0.000
       MINERALS
          Calcium, Ca
    mg
    4.900
          Boron, B
    mcg
    0.000
          Chloride, Cl
    mg
    1.050
          Chromium, Cr
    mcg
    0.000
          Fluoride, F
    mg
    0.000
          Iodine, I
    mcg
    0.000
          Iron, Fe
    mg
    0.189
          Magnesium, Mg
    mg
    2.800
          Molybdenum, Mo
    mcg
    0.000
          Phosphorus, P
    mg
    6.650
          Potassium, K
    mg
    103.600
          Sodium, Na
    mg
    0.350
          Zinc, Zn
    mg
    0.091
          Copper, Cu
    mg
    0.031
          Manganese, Mn
    mg
    0.028
          Selenium, Se
    mcg
    0.140
       VITAMINS
          Vitamin C, ascorbic acid
    mg
    3.500
          Vitamin D
    IU_mcg
    0.000
          Thiamin - B-1
    mg
    0.011
          Riboflavin - B-2
    mg
    0.014
          Niacin - B-3
    mg
    0.210
          Niacin Equiv
    mg
    0.300
          Pantothenic Acid - B-5
    mg
    0.084
          Vitamin B-6
    mg
    0.019
          Folate - B-9
    mcg
    3.010
          Vitamin B-12
    mcg
    0.000
          Biotin
    mcg
    0.000
          Vitamin A, IU
    IU
    914.200
          Vitamin A, RE
    mcg_RE
    91.350
          Vitamin A - Carotenoid
    RE
    91.350
          Vitamin A - Retinol
    RE
    0.000
          Vitamin A - Beta Carotene
    mcg
    544.950
          Vitamin E
    mg_ATE
    0.311
          Vitamin E, Alpha Equiv
    mg
    0.311
          Vitamin E
    IU
    0.460
          Vitamin K
    mcg
    1.150
       LIPIDS
          Fatty Acids, Saturated
    g
    0.009
             4:0 Butyric
    g
    0.000
             6:0 Caproic
    g
    0.000
             8:0 Caprylic
    g
    0.000
             10:0 Capric
    g
    0.000
             12:0 Lauric
    g
    0.000
             14:0 Myristic
    g
    0.000
             15:0 Pentadecanoic
    g
    0.000
             16:0 Palmitic
    g
    0.008
             17:0 Margaric
    g
    0.000
             18:0 Stearic
    g
    0.001
             20:0 Arachidic
    g
    0.000
             22:0 Behenate
    g
    0.000
             24:0 Lignoceric
    g
    0.00
          Fatty Acids, Monounsaturated
    g
    00.060
             14:1 Myristol
    g
    0.000
             15:1 Pentadecanoic
    g
    0.000
             16:1 Palmitol
    g
    0.000
             17:1 Heptadecanoic
    g
    0.000
             18:1 Oleic
    g
    0.060
             20:1 Eicosen
    g
    0.000
             22:1 Erucic
    g
    0.000
             24:1 Nervonic
    g
    0.000
          Fatty Acids, Polyunsaturated
    g
    0.027
             18:2 Linoleic
    g
    0.027
             18:3 Linolenic
    g
    0.000
             18:4 Stearidon
    g
    0.000
             20:3 Eicosatrienoic
    mg
    0.210
             20:4 Arachidon
    g
    0.000
             20:5 EPA
    g
    0.000
             22:5 DPA
    g
    0.000
             22:6 DHA
    g
    0.000
          Omega 3 Fatty Acids
    g
    0.000
          Omega 6 Fatty Acids
    g
    0.030
          Cholesterol
    mg
    0.000
          Phytosterols
    mg
    6.300
       AMINO ACIDS
          Tryptophan
    g
    0.005
          Threonine
    g
    0.016
          Isoleucine
    g
    0.014
          Leucine
    g
    0.027
          Lysine
    g
    0.034
          Methionine
    g
    0.002
          Cystine
    g
    0.001
          Phenylalanine
    g
    0.018
          Tyrosine
    g
    0.010
          Valine
    g
    0.016
          Arginine
    g
    0.016
          Histidine
    g
    0.009
          Alanine
    g
    0.024
          Aspartic Acid
    g
    0.110
          Glutamic Acid
    g
    0.055
          Glycine
    g
    0.014
          Proline
    g
    0.035
          Serine
    g
    0.029


    USDA Nutrient Database for Standard Reference, Release 12 (March 1998)





    APRICOT SERVING IDEAS

    HOW TO ENJOY

    A few quick serving ideas:
    • Serve fresh apricots in your green salad when they are in season.
    • Add sliced apricots to hot or cold cereal.
    • The next time you make whole grain pancakes add some chopped apricots to the batter.
    • Give a Middle Eastern flavor to chicken or vegetable stews with the addition of dried, diced apricots. Apricots can be pureed and used with Asian cooking. They are the main ingredient in some Duck Sauce recipes:


    APRICOT DUCK SAUCE RECIPE

    Ingredients:
      1 clove Garlic, Finely Chopped
      1 tablespoon Sugar
      1 tablespoon Light Corn Syrup
      1 can pitted Apricots, Packed in unsweetened juice or water (1 pound)
      1 tablespoon Distilled White Vinegar
      1 tablespoon Cornstarch, Dissolved in 2 tablespoons Cold Water

    Instructions:

    In a 2-quart pot, place the apricots with their juice (or water). Add the garlic, sugar, corn syrup, and vinegar. Over medium heat, bring the liquid to the boil, stirring frequently. With the edge of the spoon, cut the apricots into small pieces as the mixture cooks. Cook the apricots for about 3 minutes after it has come to the boil. Stir together the cornstarch and water until the cornstarch is completely dissolved, then add the cornstarch mixture to the boiling apricots. Stir rapidly for about 15 seconds, until the mixture is thickened and has a glazed look. Transfer the sauce to a bowl or container. Let cool, then cover and refrigerate. The duck sauce will keep for several days in a covered container in the refrigerator. The sauce can be frozen, but as with other cornstarch-thickened products it will lose some if its smoothness when thawed.

    DUCK SAUCE RECIPE (APRICOT, PLUM, PEACH)

    Ingredients:
      3 cans Purple Plums, Drained, Pitted & Chopped
      2 cans Apricots, Drained, Pitted & Chopped
      1 can Peaches, Drained, Pitted & Chopped
      2 Chili Pepper, Seeded & Chopped
      6 Scallions, Chopped
      1/2 cup Red Wine Vinegar
      2/3 cup Sugar
      1/2 cup Water
      Black Pepper, To Taste

    Instructions:

    Combine all ingredients in saucepan. Cover and simmer on low for 1-1/2 hours. Add more water if needed to keep mixture from sticking. Puree in blender or food processor. Pour into jars, cover and refrigerate. (cut recipe in half for home use) This recipe for Duck Sauce makes 128 servings.


    SAFETY - DRIED APRICOTS & SULFITES

    Commercially grown dried apricots may be treated with sulfur dioxide gas during processing. They may also be treated with sulfites to extend their shelf life. Sulfur-containing compounds are often added to dried foods like apricots as preservatives to help prevent oxidation and bleaching of colors. The sulfites used to help preserve dried apricots cause adverse reactions in an estimated one out of every 100 people, who turn out to be sulfite sensitive. Sulfite reactions can be particularly acute in people who suffer from asthma. The Federal Food and Drug Administration estimates that 5 percent of asthmatics may suffer a reaction when exposed to sulfites. Instead of the bright orange color of sulfite-treated dried apricots, unsulfured dried apricots have brown color, but are a much healthier choice for sulfite-sensitive individuals.

    MoonDragon's Health Information: Sulfite Allergies

    Foods that are classified as organic do not contain sulfites since federal regulations prohibit the use of these preservatives in organically grown or produced foods. Therefore, concern about sulfite exposure is yet another reason to purchase organic foods.

    NUTRITIONAL PROFILE - DRIED APRICOTS

    Apricots are an excellent source of vitamin A, a very good source of vitamin C, and a good source of dietary fiber and potassium. Apricots contain phytochemicals called carotenoids, compounds that give red, orange and yellow colors to fruits and vegetables. The powerful antioxidant Lycopene is one of the carotenoids found in apricots.

    KEY BENEFITS OF DRIED APRICOTS

    Apricots are rich in the antioxidant beta-carotene and rich in iron and potassium. It can help regulate blood pressure and is also high in soluble fibre, which helps maintain regular bowel function.

    Dried or fresh apricots can be eaten freely. A handful of dried apricots supplies one fifth of an adult's daily potassium needs and between 10 and 20 percent of an adult's iron needs.

    Dried apricots should be eaten with foods that are rich in Vitamin C so that iron absorption can be increased.

    NUTRITIONAL VALUES OF DRIED APRICOTS

    Calories
    188
    Carotenes
    323 mcg
    Fat
    1 g
    Fiber
    8 g
    Iron
    4 mg
    Potassium
    1880 mg
    Carbohydrates
    37 g
    Starch
    0
    Sugars
    37 g
    Protein
    4 g

  • Glycemic Index High
  • 100 g Dried Apricots


  • Dried apricots are especially rich in carotenes, which are the natural yellow pigments that the body uses to make Vitamin A. According to the American Cancer Society, apricots, and other foods rich in carotenes, may lower the risk of cancers of the larynx, esophagus, and lungs. Apricots also provide potassium, iron, calcium, silicon, phosphorus, and Vitamin C. The copper and cobalt in apricots is beneficial in treating anemia, but should be used cautiously during pregnancy and in cases of diarrhea. In some animal studies, dried apricots were just as effective as liver, kidneys, or eggs in the treatment of iron-deficiency anemia.

    Dried fruit is more expensive because it takes five pounds of fresh apricots to produces only one pound of dried; and, since drying removes only the water, the nutrient qualities remain relatively the same. Ounce for ounce, dried apricots, compared to the fresh, have twelve times the iron, seven times the fiber, and five times the Vitamin A.

    It is interesting to note that both the fresh and dried apricot are a main food staple of a tiny Hunza principality in the Himalayas, who are known for their extreme longevity, excellent health, and an almost exclusive vegetarian diet.

    Organically grown apricots have a superior flavor when fresh. Although their appearance is less appealing when dried, they are not subjected to any bleaching or coloring. Organic apricots have not been treated with preservatives and become darker in color, with a caramel, almost fig-like flavor. Always buy organic because sulfur dioxide has caused some allergic reactions, including anaphylactic shock in people sensitive to sulfites.





    APRICOT RECIPES

    You are only limited by your imagination when it comes to using apricots. Be creative and enjoy!


    APRICOT PASTA SALAD

    Ingredients:
      4 ounce Fusilli (corkscrew) pasta
      6 fresh Apricots (3/4 pound), cut into quarters
      1 whole Chicken Breast
      2 small Zucchini (1/2 pound), julienne
      1 red Bell Pepper, julienne
      1 tablespoon chopped fresh Basil or 2 teaspoons Apricot Basil Dressing (recipe follows)

    Instructions:

    Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing. Makes 4 servings.

    APRICOT BASIL DRESSING

    Ingredients:
      2 Apricots
      2 tablespoons White Wine Vinegar
      1 tablespoon Sugar
      1 tablespoon fresh Basil (or 1 teaspoon dry Basil)
      1/4 cup Vegetable Oil

    Instructions:

    Combine 2 fresh ripe apricots (pitted), 2 tablespoons white wine vinegar and 1 tablespoon sugar in blender, whirl until blended. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth. Stir in 1 tablespoon chopped fresh basil or 1 teaspoon dried basil. Makes 1 cup.

    APRICOT STUFFED BBQ CHICKEN

    Ingredients:
      2 whole Chicken Breasts, boned w/skin on
      1/2 cup dry Stuffing Mix
      1/4 cup chopped Onion
      2 tablespoons unsalted Butter, melted
      1/2 teaspoons ground Ginger
      4 fresh Apricots, halved
      1/2 cup Apricot Jam
      1 tablespoon Cider Vinegar

    Instructions:

    Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5-1/2 inches above medium-hot coals for 15 minutes.

    Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done. Makes 4 servings.

    APRICOT COBBLER

    Filling Ingredients:
      1 pound fresh Apricots, halved

    Topping Ingredients:
      1 cup Flour
      1 cup Sugar
      1/4 cup Shortening
      1 Egg
      1/2 teaspoon Salt
      2 teaspoons Baking Powder

    Instructions:

    Sprinkle topping over apricots; bake at 350°F for 30 minutes. Delicious served with ice cream!

    FRESH APRICOT DESSERT TOPPING

    Ingredients:
      2 cups sliced fresh Apricots
      1 tablespoon granulated Sugar
      2 tablespoons Apricot Nectar or Orange Juice
      Muscat Dessert Wine

    Instructions:

    Mix everything together. Use as a topping for pound cake, ice cream, frozen yogurt and other dessert items.

    SAVORY FRESH APRICOT BITES

    Ingredients:
      4 ounces Cream Cheese
      12 Apricots, halved
      1/2 cup Pistachios, finely chopped

    Instructions:

    Stir cream cheese until smooth; spoon into apricot halves. Sprinkle with pistachios. Serve as an appetizer, snack or dessert.

    CHILLED APRICOT SALAD

    Ingredients:
      1 cup fresh Apricots, halved or quartered
      1 cup Pineapple Chunks, fresh or canned
      2 Oranges, peeled and cut into bite sized
      1 pint Sour Cream

    Instructions:

    Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more. Spoon into sherbet glasses or into chilled lettuce cups.

    APRICOT CRUMBLE

    Ingredients:
      2 cups sliced fresh Apricots
      1 cup Graham-Cracker Crumbs
      1 tablespoon Lemon Juice
      1/2 cup Brown Sugar
      2 tablespoons melted Butter
      Light Cream

    Instructions:

    Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice. Blend gently with sliced apricots. Spread in shallow buttered baking dish. Bake at 350°F for 25 minutes. Serve with light cream. Makes 6 servings.



    APRICOT ICE CREAM PUDDING

    Ingredients:
      1 package (3-1/4 ounces) Vanilla Tapioca Pudding
      1 teaspoon ground Cinnamon
      4 fresh Apricots
      1/2 pint Vanilla Ice Cream

    Instructions:

    Prepare tapioca pudding according to package directions. When tapioca is removed from heat, stir in cinnamon. Pour into serving dishes and chill until set. To serve, cut apricots into sections and arrange on tapioca. Cut ice cream into cubes and drop in center of tapioca an apricots. Serve at once. Makes 4 servings.

    EASY APRICOT FRITTERS

    Ingredients:
      Fresh Apricot halves
      1 cup sifted Flour
      1 tablespoon melted Butter
      2 Eggs
      1/8 teaspoon Salt
      2 teaspoons Lemon Juice

    Instructions:

    Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or shortening. Drain and dust with powdered sugar.



    FRESH APRICOT RIPPLE ICE CREAM

    Ingredients:
      1-1/2 cups pureed or mashed fresh Apricots
      1 tablespoon fresh Lemon Juice
      3/4 cup Dugar
      1 quart Vanilla Ice Cream
      1/2 cup Heavy Cream
      1/4 teaspoon Almond Extract

    Instructions:

    Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream and cream quickly but not thoroughly - just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping. Serves 6 to 8.

    APRICOT NECTAR

    Ingredients:
      1 quart Apricots
      1/2 cup Sugar
      1 quart Water
      1 tablespoon Lemon Juice

      Instructions:

      Wash and pit fresh fruit. Boil fruit and water 5 minutes. Strain. Add sugar and lemon juice and bring to a boil. Makes 1-1/2 quarts.

    APRICOTS WITH MIXED GREENS
    VINAIGRETTE, GOAT CHEESE & WALNUTS

    Ingredients:
      Fresh Apricots, sliced
      1 tablespoon Balsamic or Red Wine Vinegar
      1 tablespoon Water
      1 small clove Garlic
      1/2 teaspoon fresh Thyme or 1 teaspoon dried Thyme
      1 tablespoon Olive Oil
      8 cups Mixed Greens
      3 ounces Goat Cheese
      1/4 cup chopped Walnuts
      Black Pepper to taste

    Instructions:

    In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth. Add olive oil and continue blending for 15 seconds; chill. Crumble goat cheese into salad and add additional apricot slices. Mix with apricot vinaigrette and walnuts.



    APRICOTS & ROASTED CHICKEN IN PASTA

    Ingredients:
      1 package Bow-Tie Noodles
      2 Chicken Breasts, sliced
      1/3 cup chopped Green Onion
      salt & Pepper, to taste
      2 tablespoons Margarine
      1-1/2 cups Half & Half
      Apricot Halves

    Instructions:

    Cook noodles accordingly. In a medium saucepan, simmer half & half 4 minutes. Add margarine, onion, chicken & apricots; continue simmering 2 minutes. Pour over pasta and serve immediately.



    SOUTHWESTERN APRICOT SALSA

    Ingredients:
      Fresh Apricots
      4 ounces Red Onion
      1 ounce Olive Oil
      1 ounce Cilantro, chopped
      1 ounce Lime Juice
      1 ounce Lemon Juice
      2 teaspoons White Wine Vinegar
      chopped Jalapeno Pepper, minced
      1/2 teaspoon Lime Peel, grated
      1/2 teaspoon ground Cumin
      White Pepper, to taste
      Salt, to taste

    Instructions:

    Combine apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until served.

    APRICOT CHEESE TART

    Ingredients:
      36 ounces Cream Cheese
      6 ounces Granulated Sugar
      6 ounces Heavy Cream
      6 Eggs
      2 ounces Orange Liqueur
      Apricots, halved
      3 11-inch Pre-baked Tart Shells
      1-1/2 teaspoons Vanilla Extract
      1-1/2 teaspoons Lemon Peel
      12 ounces Red Currant Jelly
      6 ounces Sliced Almonds
      1-1/2 ounces Lemon Juice

    Instructions:

    Beat cream cheese and sugar with electric mixer, until smooth. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon peel. Pour mixture into tart shells, dividing evenly. Bake at 350°F for 15 minutes (or until set). Arrange apricot halves over baked tart in concentric circles (make sure apricots are dry!) Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling. Garnish with almonds. Cover and refrigerate until served.

    WARM APRICOT TOPPING

    Ingredients:
      1 pint Water
      12 ounces Granulated Sugar
      8 ounces Butter
      2 ounces Brown Sugar
      4 ounces Orange Juice
      1 can of canned Apricots or 1/2 pound fresh Apricots
      2 ounces Lemon Juice
      2 ounces Orange Liqueur
      1 ounce Apricot Brandy
      1/2 teaspoon Brown Cinnamon

    Instructions:

    Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For French toast, pancakes, ice cream.

    PICKLED APRICOTS

    Ingredients:
      7 pounds Apricots (unpeeled, whole)
      6 Cinnamon Sticks
      4 pounds Sugar (may be all or part Brown Sugar)
      whole Cloves
      1 pint Vinegar

    Instructions:

    Wash apricots and stick 2-3 cloves into each one. Boil cinnamon sticks and vinegar together. Put apricots into syrup and boil gently until soft, but not mushy. Pack into sterilized hot jars with one cinnamon stick in each jar. seal at once. An elegant accompaniment to meat and poultry.

    BRANDIED APRICOTS

    Follow directions for pickled apricots (recipe above). Add 1 tablespoon brandy to each pint of pickled apricots just before sealing.

    APRICOT BREAKFAST CAKE

    Ingredients:
      8 fresh Apricots
      1/4 cup Soft Shortening
      1-1/2 cups Sifted Flour
      1/2 teaspoon Salt
      1 or 2 tablespoon Butter or Margarine
      12 Walnut Halves
      3/4 cup Sugar
      1/2 cup Milk
      2 teaspoons Baking Powder
      1 Egg
      cinnamon (optional)

    Instructions:

    Heat oven to 375°F. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.

    APRICOT RECIPE LINKS

  • California Apricot Council Recipes
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  • Recipe Land Apricot Recipes
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  • Nancy's Kitchen Apricot Recipes
  • Food Service Apricot Recipes for Large Groups
  • Just Fruit Recipes Apricot Recipes
  • Mass Recipes Apricot Recipes
  • The Apricot Page Apricot Recipes






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    AROMATHERAPY: HERBAL & CARRIER OILS DESCRIPTIONS & USES


    Almond, Sweet Oil
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