ISO: ISO recipes to use an abundance of fresh apricots. Any T&T's welcome. What about
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dawn_mo
Well-known member
REC: Apricot Curd from Debi/San Jose/A Finger in Every Pie blog
I haven't made this, but it sounds wonderful. The notes in the text below are from the author of the blog.
Apricot Curd
Recipe from A Finger in Every Pie Blog(Approximately 6-7 small jars, 8 oz. each)
1/2 lb. plump dried apricots
2 lbs. fresh apricots
juice of one lemon
8 oz. granulated sugar
3 large eggs
1/4 lb. unsalted butter
Soak dried apricots overnight in 1 cup of boiling water.
Cook the dried fruit until tender with their soaking water. Add the fresh apricots, cut in half and pitted. Cook until they too are tender. Place pulp in a food processor and process until you have a smooth puree. If it seems to need it, you can pass it through a sieve at this point -- or not. Place in bowl with lemon juice, then add butter. The bowl now sits on top of/slightly inside a saucepan, which has been filled with boiling water so that the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add sugar to bowl. Stir over a low heat until the sugar is dissolved. Remove the bowl from the saucepan, and let the mixture cool slightly. In a separate bowl, beat the eggs well. Add a tablespoon of the cooled apricot mixture, and beat that in slowly. Keep adding spoonfuls of the fruit mix and beating lightly. Then pour the whole egg mixture back into the bowl of apricot puree and mix well. Place this improvised double boiler back on your saucepan ( you can, of course, always use a real double-boiler if you have one). Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove it from the heat, and fill sterilized 8 oz. jars. At this point you can process them in a boiling water bath if you wish (there's some debate about how safe it really is to try to keep homemade curds, with their egg and butter content, as a pantry-shelf food). I didn't do this, preferring to keep the jars of curd in the refrigerator, where they stay quite well for at least a month or two. You can also freeze this if your jars or containers are freezer-going. Or just dump it all in a nice big jar or container that you can keep in the fridge, and each time you pass by get yourself a nice big spoonful. It'll be gone before the month is up.
I haven't made this, but it sounds wonderful. The notes in the text below are from the author of the blog.
Apricot Curd
Recipe from A Finger in Every Pie Blog(Approximately 6-7 small jars, 8 oz. each)
1/2 lb. plump dried apricots
2 lbs. fresh apricots
juice of one lemon
8 oz. granulated sugar
3 large eggs
1/4 lb. unsalted butter
Soak dried apricots overnight in 1 cup of boiling water.
Cook the dried fruit until tender with their soaking water. Add the fresh apricots, cut in half and pitted. Cook until they too are tender. Place pulp in a food processor and process until you have a smooth puree. If it seems to need it, you can pass it through a sieve at this point -- or not. Place in bowl with lemon juice, then add butter. The bowl now sits on top of/slightly inside a saucepan, which has been filled with boiling water so that the water level is below the bowl but not touching the bottom of the bowl. (If the water touches the bowl then too much heat will be transferred and cause the mixture to boil, spoiling the curd.) Add sugar to bowl. Stir over a low heat until the sugar is dissolved. Remove the bowl from the saucepan, and let the mixture cool slightly. In a separate bowl, beat the eggs well. Add a tablespoon of the cooled apricot mixture, and beat that in slowly. Keep adding spoonfuls of the fruit mix and beating lightly. Then pour the whole egg mixture back into the bowl of apricot puree and mix well. Place this improvised double boiler back on your saucepan ( you can, of course, always use a real double-boiler if you have one). Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove it from the heat, and fill sterilized 8 oz. jars. At this point you can process them in a boiling water bath if you wish (there's some debate about how safe it really is to try to keep homemade curds, with their egg and butter content, as a pantry-shelf food). I didn't do this, preferring to keep the jars of curd in the refrigerator, where they stay quite well for at least a month or two. You can also freeze this if your jars or containers are freezer-going. Or just dump it all in a nice big jar or container that you can keep in the fridge, and each time you pass by get yourself a nice big spoonful. It'll be gone before the month is up.
)luisa_calif
Well-known member
HI Pat:: what I generally do is make up several batches of apricot pie filling...
and freeze for later.
and freeze for later.
luisa_calif
Well-known member
In fact I will be doing this today since Iowe my dad an apricot pie for Father's Day...
we were in South Africa on that day.
we were in South Africa on that day.