Les Abricots
Les Abricots
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Apricots for Your Easter Lamb (or Ham)



Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

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or eating of them, but in the sight and enjoyment of them."

~ Henry David Thoreau

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Ginger Jar with Peaches, Apricots and Tapestry
Ginger Jar with Peaches, Apricots
and Tapestry
Art Print

Speck, Loran
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Moorpark Apricot
Moorpark Apricot
Art Print

Kari, Morgan
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Recipe Source:
Best of Gourmet, Vol. 3
From the Editors of Gourmet, 1988,
Condé Nast Books, Random House


Brandied Apricots

3/4 cup sugar
1 vanilla bean, split lengthwise
Four 3-inch strips of orange rind [zest],
removed with a vegetable peeler
Four 3-inch strips of lemon rind [zest],
removed with a vegetable peeler
1 pound dried apricots
1 1/2 cups Cognac or other brandy plus
additional as necessary to keep fruit covered

In a heavy saucepan combine the sugar, 1 1/2 cups water, the vanilla bean,
the orange rind, and the lemon rind, bring the mixture to a boil, stirring until
the sugar is dissolved, and boil it, washing down any sugar crystals clinging to the side with a brush dipped in cold water, for 2 minutes. Divide the apricots between 2 sterilized 1-pint jars with tight-fitting lids (sterilizing procedure follows), pour half the syrup into each jar, and divide the vanilla bean, the orange rind, and the lemon rind between the jars. Pour 3/4 cup of the Cognac into each jar and seal the jars with the lids. Store the apricots in a cool place, shaking the jars once a day for 1 week and adding the additional Cognac or water to the jars as necessary to keep the fruit immersed in liquid.
The apricots keep in a cool place for 1 month. Makes 2 pints.

To Sterilize Jar and Glasses for Pickling and Preserving
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle
and cover them with hot water. Bring the water to a boil, covered, and boil the jars
for 15 minutes from the time the steam emerges from the kettle. Turn off the heat
and let the jars stand in the hot water. Just before they are to be filled invert the
jars onto a [clean!] dish towel to dry. The jars should be filled while they are still hot. Sterilize the jar lids for 5 minutes, or according to the manufacturer’s instructions.


Gingered Pineapple and Apricot Compote

3/4 cup honey
A 2-inch piece of gingerroot, peeled
and cut lengthwise into about
30 paper-thin slices
4 cups dry white wine
1 pineapple, peeled, cored, and cut into 1-inch pieces
1 cup (about 6 ounces) dried apricots
1/4 cup dried currants
2 tablespoons fresh lemon juice

In a saucepan combine the honey, the gingerroot, and the wine, bring the
liquid to a boil, stirring occasionally, and simmer the syrup, covered, for
15 minutes. Add the pineapple and the apricots and poach them, covered,
over moderately low heat for 8 minutes. Add the currants and poach the
fruit, covered, for 2 minutes more, or until the pineapple is just tender.
Transfer the mixture with a slotted spoon to a bowl. Return as much of
the gingerroot as possible to the syrup, boil the syrup until it is reduced
by half, and stir in the lemon juice. Pour the syrup over the fruit and let
the compote come to room temperature. The compote may be made 3
days in advance and kept covered and chilled. Serves 4.

La Belle Cuisine

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