Apricot extravaganza

i should say that the pecan meal ought to have some demerara sugar, salt & blk pepper mixed in.

@threefresheggs, I don't think it's too far. You just made me think of a "state fair" beignet take - a sweet, ripe apricot in a very light batter dusted with sugar? Oui, chef!

The current Mint Contest also just made me think they'd be a great combo with mint and maybe basil.

Admittedly, I have never tried this, but reading about too many apricots makes me want to spend a little time jamming them with cheese and roasting the stuffed buggers with nuts. maybe drizzling the result with honey? Would crusting them with nuts and deep frying be going too far?

Apricot (or peach) glaze for salmon or pork

- 10 small, ripe apricots, peeled, pitted and diced medium (can substitute 5 or 6 ripe peaches)
- 1 cup onion, finely chopped
- 2 teaspoons minced garlic
- 1 cup fresh orange juice
- 1/2 cup brown sugar
- 2 Tablespoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 Tablespoon minced jalapeno (can sub red pepper flakes)
- 1 Tablespoon fresh lime juice
- Salt and pepper

In a saucepan, bring everything except jalapeno, lime and salt to a boil over medium heat. Immediately turn down heat and simmer for 20 minutes, stirring often.

Add apricot mixture to a blender or food processor, blend until smooth. Add jalapeño, lime juice and salt and pulse processor or blender a few times until mixture is well combined. Check seasoning and adjust to taste. Use to baste fish or pork.

try making an apricot kugen. A simple German desert. I should put the recipe on here because the ones I just looked at online doesn't look at all like how my family makes it.

Amanda's very easy no-roll-crust peach tart would work well with apricots. Have made it with just about every other fruit. http://food52.com/recipes/14217_peach_tart
Sometimes instead of sugar crumb topping I melt some jam with fresh berries and a squirt of fresh lemon, slowly over low heat. Use a hard spatula to scrape that through a mesh sieve, then use the sauce to glaze the fruit, about half-way through baking, instead of using the sugar topping.

I dry apricots to eat all year as snacks, to add to granola & trail mix. One year I made apricot leather for the kids to take in their school lunches & it was addictive.

The aforementioned galette, and poached for dessert (maybe over ice cream this time of year) are two of my favorites. Topping even those are apricot Danish and shortbread cookies. On the savory side, pork tenderloin en croûte makes a most elegant presentation.

Apricot crumble - chop up the apricots then top them with a mixture of oatmeal, flour, butter, a little sugar, cinnamon and chopped almonds. Bake at 350 degrees until the top is crisp.

Verlet's Apricot Tart (you can find the recipe on Epicurious) is divine!

Red pepper apricot chutney. Fresh salsa for salmon. Apricots, herbs with couscous. Pork with apricots, Dijon, honey/maple. Use apricots with a curry include squash and basmati. An apricot galette? Poached for dessert? Can you tell I love apricots? Raised on a farm with 4 varieties.