If you just read my cranky post above about NOT finding fresh or frozen cranberries, you

M

marilynfl

Moderator
can totally skip over this EXACT SAME RANT WITH REGARD TO CALIFORNIA APRICOTS.

Apparently, there is not a SINGLE Californian apricot to be had within a 20 mile radius of my house. I am talking regular AND organic. Every single bag has Turkish and/or Mediterranean (which I think is just a fancier way of saying "from Turkey") apricots.

And--of course--Sara Moulton says to use ONLY CALIFORNIA APRICOTS for her soufflé because the flavor is so much better than THOSE TURKISH APRICOTS.

I'm having one of those days when I just sit in the parking lot and bang my head on the steering wheel.

Over and over and over.

Sitting in front of me is the following:

Mariani Ultimate Apricots

"Made From Nature" Organic Apricots

Publix Dried Apricots

Publix Supreme Apricots

I gave up buying them after that. Souffle will probably get made with one of these...these...IMPORTS!

 
No it is very safe to look .... no trip to Scotland necessary unless of course you are curious about

Scotland.....LOL

 
Yes I did. Mariani clearly states Dried Apricots (Product of Turkey) on the back.

"We've taken our most luscious Mediterranean apricots..."

I was actually excited when I saw they were a product of a CA company. But alas..

 
They are hard to find even here, the once Apricot capitol. You want me to look and send you some?

She's *got* to be talking about the Blenheim apricot. It is that much better. This use to be the Blenheim apricot capitol of the world, but so few are planted anymore (see link).

There is a saved heritage orchard park nearby and I do try to get some every year. I know I can get you the dried ones -- do you want fresh? If you want fresh I'll have to check if they've come in yet. With our weird weather one never knows these days. I doubt you'd find Blenheims in any store, it's very rare to find them in a store here, which is why I go to the fruit stand at the orchard.

http://www.californiabountiful.com/features/article.aspx?arID=127

 
I'm smiling imagining stewed apricots for dessert

with whatever apricots you don't use in other recipes. Along with stewed prunes. Yum! Colleen

 
That does look nice...and is almost the same recipe. So, is apricot marmalade the same as

apricot jam?

And right now I have 24 oz of dried TURKISH apricots, although the organic ones are dark brown, so I won't use those as the color will be affected.

 
Nope...our Trader Joe's only has Turkish apricots. The poor guy on the phone was

so apologetic: "I'm so sorry! I KNOW we used to carry them. We've checked all the shelves and we only have the ones from Turkey. I'm so sorry!"

 
I think they might've had Katy, they've never had Blenheims. Royal Blenheims are the bomb!

We use to have a tree, but it got so big only the birds/squirrels got them and created a big mess, so we took it out. Might be time to plant another one.

 
Rec: Roast Pork Tenderloin with Pears & Dried Apricots is one way to use some of those.

* Exported for MasterCook 4 by Living Cookbook *

Roast Pork Tenderloin with Pears & Dried Apricots

Recipe By : Bon Appetit January 2002
Serving Size : Preparation Time: 0:00
Categories : Fruit Main Dish
Pork


Amount Measure Ingredient -- Preparation Method

1/4 cup (1/2 stick)unsalted butter
4 tsp Ras el Hanout, divided
5 ripe pears, peeled, cored, each cut into 6 wedges
3 Tbs olive oil, divided
1 onion, chopped
9 oz dried apricots, soaked in warm water
-- 30 minutes, drained, chopped (about 2 cups)
1 1/2 cups canned beef broth
1/4 cup honey
2 1-lb pork tenderloins
1/2 cup slivered almonds (about 4 oz), toastedRas el Hanout2 tsp ground nutmeg
1 tsp salt
1 tsp ground ginger
3/4 tsp ground black pepper
1/2 tsp ground mace
1/2 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp crushed saffron threads

1. Preheat oven to 425°F.

2. Melt butter in heavy large pot over medium-high heat. Add 2 teaspoons Ras
el Hanout and stir 1 minute. Add pears and sauté until tender, stirring
occasionally, about 4 minutes. Transfer pears to plate.

3. Heat 1 tablespoon oil in same pot over medium heat. Add onion and
apricots. Sauté until onion begins to soften, about 3 minutes. Add broth and
honey. Simmer until sauce thickens slightly, about 8 minutes. Return pears
to pot. Remove from heat. (Sauce can be made 2 hours ahead. Let stand at
room temperature.)

4. Mix remaining 2 tablespoons oil and 2 teaspoons Ras el Hanout in small
bowl to blend. Rub mixture all over pork tenderloins. Transfer pork to
roasting pan. Roast until meat thermometer inserted into center of pork
registers 155°F, about 30 minutes. Transfer pork to cutting board. Let stand
10 minutes.

5. Meanwhile, reheat sauce over medium heat, stirring constantly. Cut pork
crosswise into 1/2-inch-thick slices. Divide pork among 6 plates. Spoon
sauce and pears over pork. Sprinkle with almonds.
Ras el Hanout (makes about 2 1/2 tablespoons)
1. Literally "top of the shop," Ras el Hanout is a Moroccan spice blend that
can contain more than 20 ingredients. This streamlined version includes the
main spices of the traditional mixture.

2. Mix all ingredients in small bowl.

Cooking Tip: Ras el Hanout can be made 1 week ahead. Store airtight at room
temperature.

Recipe Source: Bon Appetit January 2002


- - - - - - - - - - - - - - - - - -

 
Done. Look for a FedEx on Wednesday...

(no signature req)

Now after all this I kinda hate to say, but I tasted some they had there in bulk and they aren't nearly as good as when they are just dried after picking (mid June). So if you want some more then just give a shout as I will be going back to get some fresh for jam making.

 
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