Love Apricots

Celebrate National Apricot Day every day with 40 Super Sweet Fruity Recipes

By

Martha Stephenson

Copyright 2017 Martha Stephenson

Kindle Edition

License Notes

No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.

All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book

Thanks for Being a Loyal Reader! Here’s Your Reward!

Thank you so much for purchasing my book! As a reward for your purchase, you can now receive free books sent to you every week. All you have to do is just subscribe to the list by entering your email address in the box below and I will send you a notification every time I have a free promotion running. The books will absolutely be free with no work at all from you! Who doesn’t want free books? No one! There are free and discounted books every Friday, and an email is sent to you 3-4 days beforehand to remind you so you don’t miss out. It’s that easy! Enter your email now to get started!

Also, below are my top selling books which are sure to tickle your literary bone, and are available here to learn more about easily. Simply click on the book you’re interested in, read the synopsis, love it, and buy it. It’s that simple to have the best books at your fingertips.

For a complete list of my published books, please, visit my Author's Page...

http://amazon.com/author/martha-stephenson

If you want to learn more about other available best sellers, as well as a list of books I think you’ll just love, just check out the end of this book where you’ll find a list of other books to check out. If you want another book, look no further for a great idea! What’s better than a great book? A great book that gives ideas for other great books to follow! Check it out now!

Table of Contents

Introduction

Appetizers

Apricot and Arugula Salad

Apricot Chipotle Pork Ribs

Apricot Gazpacho

Apricot Sriracha Pigs in Blankets

Baked Brie in Puff Pastry with Apricot Preserves

Chargrilled Apricots with Honey Ricotta

Grilled Apricots with Prosciutto

Jalapeno Apricot Lentil Hummus

Rosemary and Apricot Spaghettini

Sticky Apricot Chicken Wings

Mains

Apricot and Bacon Glazed Shrimp with Sticky Coconut Rice

Apricot and Chorizo Bolognese with Turmeric Fettuccine

Apricot Brown Sugar Ham

Apricot-Mustard Crusted Catfish

Chicken Curry with Apricots

Cranberry Apricot Pork Tenderloin

Oven-Roasted Salmon with Spicy Glaze

Rosemary Duck with Apricots

Sweet Chili and Apricot Chicken Casserole

Teriyaki Slow Cooker Apricot Pork Chops

Desserts

Amaretti Apricot Crisp

Apricot and Turkish Delight Mess

Apricot Cobbler

Coconut and Apricot Chewy Bites

Grilled Maple Butter Apricots

Lemon and Apricot Sorbetto

Moist Apricot Spiced Muffins

Rum and Apricot Clafoutis

Skinny Apricot Fool

Southern Classic Apricot Bars

Drinks

Apricot and Ginger Lassi

Apricot and Ginger Spritzer

Apricot Blossom

Apricot-Whiskey Smash

Banana, Apricot & Bran Smoothie

Chai Tea Apricot Smoothie

Frozen Apricot Daiquiri

Horchata de Chabacano

Simple Apricot Smoothie

Spicy Apricot Margarita

About the Author

Author's Afterthoughts

More Books by Martha Stephenson

Introduction

While no-one really knows the true origin of the bright, little apricot, here are some fascinating fruity facts about this precious fruit.

- January 9 is National Apricot Day

- The Latin word for apricots translates to precious

- Apricots were introduced to Greece by Alexander the Great

- Today, California attributes to 95% of the USA’s apricot production

- Storing apricots in the fridge hinders their ripening process

- Eating apricots is good for our skin. Their anti-properties help our cells to regenerate faster, which means fewer wrinkles.

- It’s not just carrots that help to improve our eyesight; apricots contain vitamin A, which can help keep the eye doctor away

- Apricots are free of sodium, cholesterol, and saturated fats

So now you have the low down on this fabulous fruit; so let’s get cooking!

Appetizers

Apricot and Arugula Salad

Sweet apricots combine with the peppery flavor of arugula and tangy vinaigrette to deliver a fresh and crisp sharing salad.

Servings: 3-4

Prep Time: 10mins

Cooking Time: N/A

Total Time: 10mins

Ingredients:

- Balsamic Vinaigrette:

- ⅓ cup balsamic vinegar

- ⅓ cup extra virgin olive oil

- 4 tsp mustard

- 1 tsp chives (chopped)

Salad:

- 4-6 large apricots (pitted, chopped into bite-sized pieces)

- 5-6 cups arugula

Directions:

1.  First make the vinaigrette by whisking the vinegar with the oil, mustard, and chives.

2.  Toss the apricots with the arugula and drizzle with the balsamic vinaigrette.

Apricot Chipotle Pork Ribs

The very best sweet and spicy pork ribs recipe ever. Enjoy!

Servings: 6

Prep Time: 20mins

Cooking Time: 3hours 30mins

Total Time: 3hours 50mins

Ingredients:

- 3 pounds pork loin back ribs

- Salt

- Ground black pepper

- ½ cup bottled chili sauce

- ½ cup apricot preserves

- 2 tbsp. packed brown sugar

- 1–2 chipotle chili peppers in adobo sauce, chopped*

Directions:

1.  Preheat the broiler.

2.  Cut the ribs into either one or two rib portions.

3.  Lightly sprinkle the ribs with salt and pepper and place the ribs on an unheated broiler pan.

4.  Broil the ribs, approximately 5-6” away from the heat source and cook for 8-10 minutes, until browned, turning once. Next, transfer the ribs to a slow cooker.

5.  In a mixing bowl, combine the chili sauce along with the apricot preserves, brown sugar, and chili peppers in adobo sauce.

6.  Pour the mixture over the ribs.

7.  Cover and cook on high heat for 3-3½ hours.

8.  Transfer the ribs to a serving plate.

9.  Skimming off any surface fat place the sauce in a small mixing bowl.

10.  Sear the ribs with the sauce.

*You should always wear plastic kitchen gloves when touching peppers.

Apricot Gazpacho

A modern take on a Spanish gazpacho, this chilled soup is a refreshing appetizer.

Servings: 6

Prep Time: 15mins

Cooking Time: N/A

Total Time: 1hour 15mins

Ingredients:

- 2 pounds apricots (pitted)

- 1 red jalapeno (deveined, seeded)

- 2 large cloves garlic

- ½ cucumber (peeled)

- 4 tbsp. fresh basil

- 2 tbsp. honey wine vinegar

- ½ red onion (peeled)

- 2 tbsp. virgin olive oil

- ½- ¾ cup water

- Salt

- Black pepper

- ¼ cup feta cheese (crumbled)

- Fresh basil (to garnish)

Directions:

1.  Add the apricots, jalapeno, garlic, cucumber, basil, vinegar, onion, oil, ½ cup water, salt, and black pepper to a food blender or processor and blitz until smooth. Adding, a little more water if the consistency is too thick.

2.  Transfer to an airtight container and chill for at least 60 minutes.

3.  Before serving, scatter with feta cheese and chopped basil.

Apricot Sriracha Pigs in Blankets

Saucy little hot dogs in pastry with a spicy apricot dipping sauce; the perfect party pleaser.

Servings: 4-6

Prep Time: 15mins

Cooking Time: 15mins

Total Time: 30mins

Ingredients:

- 1 (8 ounce) package of crescent roll dough

- 1 tsp sriracha sauce

- ½ cup apricot preserves

- 6 hot dog sausages (cut into thirds)

- Red pepper flakes (crushed, to garnish)

Directions:

1.  Preheat the main oven to 375 degrees F. Line a baking tray or sheet with parchment and set to one side.

2.  Lay a sheet of parchment out on your kitchen counter.

3.  Roll out and separate each triangle of dough and arrange on the paper. You will need eight pieces in total. Next, slice each triangle in half across its length.

4.  In a mixing bowl, whisk together the sriracha sauce and apricot preserves until incorporated.

5.  Take one teaspoon of the mixture per triangle half, and evenly spread the sriracha/apricot mixture over each dough triangle and reserve any remaining mixture to use as a dip.

6.  Wrap each dough triangle around a hot dog, leaving a small amount of space around the edges.

7.  Sprinkle each triangle with red pepper flakes.

8.  Bake in the oven for between 12-15 minutes.

9.  Serve with remaining apricot sauce.

Baked Brie in Puff Pastry with Apricot Preserves

As the Brie is baked in golden puff pastry, you don't need to serve this appetizer with any bread. Serve instead with fresh apricots, pears, apples or crackers.

Servings:  4-6

Prep Time: 15mins

Cooking Time: 25mins

Total Time: 1hour 10mins

Ingredients:

- ½ package frozen puff pastry (thawed)

- ¼ cup apricot preserves

- 1 wheel (13-16 ounce) brie (rind on)

- 1 medium egg

- 1 tbsp. water

Directions:

1.  Preheat the main oven to 400 degrees F. Cover a baking tray with parchment.

2.  On a clean, dry work surface, unfold the sheets of pastry, and roll them out, to fix any creases.

3.  Add the apricot preserves to the middle of the pastry dough, then lay the brie wheel on top of the preserves.

4.  In a small bowl, combine the egg with the water and using a fork whisk to create an egg wash.

5.  Using a pastry brush, brush the edges of the puff pastry with the wash and then fold it up around the wheel of brie, and create a neat package.

6.  Turn the package over, place it seam side facing down on the baking tray and brush with egg wash.

7.  Bake in the oven for just over 20 minutes, or until the pastry is browned and golden.

8.  Take out of the oven and allow to rest for half an hour.

Chargrilled Apricots with Honey Ricotta

A make-ahead appetizer is a great way to make sure you spend more time with your family and friends and less time in the kitchen.

Servings: 3-4

Prep Time: 3mins

Cooking Time: 2mins

Total Time: 5mins

Ingredients:

- 12 apricots (pitted, sliced)

- 1 cup ricotta cheese

- 1 tbsp. pure honey

- ½ cup blueberries

- ¼ cup walnuts (chopped)

- Fresh basil leaves

Directions:

1.  Place the apricots in a hot skillet for 1-2 minutes, or until they begin to char.

2.  In a bowl, combine the ricotta cheese with the pure honey and transfer it to a piping bag.

3.  Pipe the mixture onto the charred apricots and then top with the berries, chopped walnuts, and basil.

4.  Store in the fridge until you are ready to serve.

5.  Serve.

Grilled Apricots with Prosciutto

Warm sweet, caramelized apricots served with salty prosciutto are dairy free and party perfect.

Servings: 6-8

Prep Time: 5mins

Cooking Time: 5mins

Total Time: 10mins

Ingredients:

- Extra-virgin olive oil

- 24 apricots (pitted, halved)

- 1 pound prosciutto (thinly sliced)

- Sea salt and ground pepper

- ½ cup fresh mint leaves

Directions:

1.  Preheat the main grill to moderate to high heat. Lightly oil the grill rack.

2.  Brush each half of apricot with olive oil.

3.  Place on the grill and grill, for 1-2 minutes, each side.

4.  Arrange between 3 or 4 apricot halves on each plate.

5.  Evenly divide the prosciutto between the plates and sprinkle with salt and pepper.

6.  Garnish with fresh mint leaves and serve warm.

Jalapeno Apricot Lentil Hummus

A jalapeno kick to this apricot and lentil hummus make the perfect nibble to enjoy with pita bread or raw veggie batons.

Servings: 2½ cups

Prep Time: 20mins

Cooking Time: 15mins

Total Time: 1hour 35mins

Ingredients:

- ½ cup dried yellow lentils

- ⅛ tsp baking soda

- 3 tbsp. freshly squeezed lemon juice

- 2 garlic cloves (peeled, minced)

- ½ tsp salt

- ¼ tsp cumin

- 2-3 tbsp. jalapeno (minced)

- 8 dried apricots (chopped)

- ¼ cup bottled roasted red pepper (chopped)

- 6 tbsp. tahini

- 2 tbsp. virgin olive oil (divided)

- Chopped apricots (to serve)

Directions:

1.  First, prepare the lentils according to the package instructions, using water and baking soda, until soft and all the water has soaked in.

2.  Drain and allow to cool.

3.  To a food processor, add the freshly squeezed lemon juice along with the garlic, salt, cumin, minced jalapeno, dried apricots, roasted red pepper and tahini followed by half of the virgin olive oil.

4.  Add the now cooled lentils and on pulse, process the mixture, while scraping down the sides of the processor bowl.

5.  While mixing and with the processor still on, add the remaining oil and allow the processor to continue mixing for a couple of minutes, or until the mixture is silky smooth.

6.  Turn the processor off and once again scrape the bowl down once again.

7.  Add the hummus to a bowl, and drizzle with olive oil.

8.  Cover the bowl, and chill for 60 minutes before you are ready to serve.

9.  Garnish with apricots.

Rosemary and Apricot Spaghettini

A veggie, pasta appetizer guaranteed to whet everyone’s appetites for the main course.

Servings: 4-6

Prep Time: 10mins

Cooking Time: 15mins

Total Time: 25mins

Ingredients:

- 12 ounces uncooked spaghettini pasta

- ¼ cup extra-virgin olive oil

- 4 cloves of garlic (peeled, cut into thin slivers)

- ½ cup vegetable broth

- 1 tbsp. fresh rosemary (chopped)

- ½ cup dried apricots (cut into thin slivers)

- ½ cup dry chorizo (diced)

- Salt and black pepper

- ½ cup flat-leaf parsley (chopped)

Directions:

1.  Add the pasta to a deep pot of boiling, salted water. Cook until al dente. Drain the pasta and set aside in a serving bowl.

2.  In the meantime, over moderate heat, heat the olive oil in a large frying pan. Add the garlic and cook, while swirling the pan until the garlic is fragrant.

3.  Add the vegetable broth followed by the chopped rosemary, dried apricots, and chorizo to the garlic already in the pan and cook for 3 minutes.  Season with salt and black pepper.

4.  Toss the mixture with the pasta.

5.  Garnish with fresh parsley and serve.

Sticky Apricot Chicken Wings

These fiery sticky chicken wings are finger-lickin' good. Be sure to make plenty; you'll be going back for seconds.

Servings: 24

Prep Time: 10mins

Cooking Time: 35mins

Total Time: 8hours 45mins

Ingredients:

- 2 pounds fresh chicken wings (wing tips removed)

- 1 cup organic apricot preserves

- 2 tbsp. cider vinegar

- 2 tsp store-bought hot chili sauce

- 1 tsp hot chili powder

- 1 clove garlic (minced)

- Butter (for greasing)

Directions:

1.  Chop each chicken wing into three equal pieces. Set aside for a moment.

2.  In a bowl, stir together the preserves, vinegar, chili sauce, chili powder and minced garlic until combined. Transfer ½ a cup of the mixture to a large ziplock bag along with the chicken wings. Shake to coat, and refrigerate overnight to marinate. Refrigerate remaining marinade in a resealable container.

3.  Preheat the main oven to 400 degrees F, Line a large baking pan with foil and grease.

4.  Remove the chicken wings from the bag and set in the baking pan. Discard the bag and the marinade inside.

5.  Place in the oven for just over half an hour, removing at intervals to baste with the remaining refrigerated marinade.

6.  Serve!

Mains

Apricot and Bacon Glazed Shrimp with Sticky Coconut Rice

A healthy dish using fresh ingredients, which is not only nourishing and filling but also gluten-free!

Servings: 2

Prep Time: 10mins

Cooking Time: 35mins

Total Time: 8hours 45mins

Ingredients:

- ½ cup uncooked jasmine rice

- ⅔ cup water

- ½ cup canned coconut cream

- 3 rashers bacon (chopped)

- 8 ounces fresh shrimp (peeled, deveined)

- 1 tbsp. organic honey

- 3 tbsp. apricot preserves

- 2 tbsp. freshly squeezed orange juice

- 2 tbsp. balsamic vinegar

- ½ tsp minced garlic

- Pinch kosher salt

- Pinch black pepper

- ½ cup scallions (finely chopped)

Directions:

1.  Add the rice, water and coconut cream into a rice maker, or stove-top pot and cook according to packet directions.

2.  In the meantime, over a moderate heat sauté the bacon and shrimp in the honey using a large skillet. After 8-9 minutes, turn the heat down low and keep warm.

3.  In a clean pot, add the preserves, orange juice, and vinegar along with 2-3 tbsp. of cooking liquid from the bacon skillet. Cook for 5-6 minutes, until the liquid, reduces to a thicker sauce.

4.  Pour the apricot sauce into the skillet with the bacon and shrimp along with the cooked rice. Stir to combine and season with minced garlic, salt, and pepper.

5.  Spoon into serving bowls and garnish with scallions.

Apricot and Chorizo Bolognese with Turmeric Fettuccine

Simple to make, flavourful and satisfying pasta dish.  Chorizo and apricots are a marvelous addition to this traditional recipe.

Servings: 2-3

Prep Time: 10mins

Cooking Time: 20mins

Total Time: 30mins

Ingredients:

Turmeric Pasta:

- Salt

- ½ tsp ground turmeric

- 4 ounces dry fettuccine

- Olive oil

- Pinch turmeric

- Bolognese sauce:

- Olive oil

- ¼ onion (peeled, finely chopped)

- 3 cloves of garlic (peeled, minced)

- 9 ounces Mexican Chorizo meat (uncooked sausage meat)

- 2½ ounces dried apricots (diced small)

- 2 tsp chili flakes

- 2-3 eggs (poached)

- ½ heaped tsp dried oregano

- Salt

Directions:

1.  Prepare the turmeric fettuccine: Bring a deep pot of salted water to a boil and add ½ teaspoon of ground turmeric, and cook the pasta according to the packet directions.

2.  Drain and toss with a little olive oil and a pinch of turmeric.

3.  In a nonstick frying pan, heat one teaspoon of olive oil.

4.  Add the onion and garlic and fry for 2-3 minutes until the onions soften.

5.  Add the chorizo meat, along with the dried apricots, chili flakes, and fry until the meat is cooked through, adding a drop of water if it gets too dry.

6.  In the meantime, prepare the poached egg.

7.  Add the oregano and cook for another 2-3 minutes. Stir well and season to taste.

8.  Serve the sauce over the cooked fettuccine, arrange the poached egg on top.

Apricot Brown Sugar Ham

An ideal sweet, and succulent way to jazz up a joint of ham. An ideal main course to serve for any of the holiday seasons.

Servings: 10-15

Prep Time: 10mins

Cooking Time: 2hours

Total Time: 2hours 10mins

Ingredients:

- 1 (10 pound) cooked spiral ham

- ⅔ cup light brown sugar

- ⅓ cup apricot preserves

- 1 tsp mustard powder

Directions:

1.  Preheat the main oven to 275 degrees F.

2.  Lay the ham, cut side facing down onto a sheet of aluminum foil (shiny side of foil facing upwards).

3.  In a bowl, combine the sugar along with the preserves and mustard powder.

4.  Brush the mixture onto the ham and reserve any remaining glaze for later.

5.  Enclose the aluminum foil around the ham and arrange on a rimmed baking pan.

6.  Roast in the oven for 2 hours*.

7.  Brush the ham with the remaining glaze around 15-20 minutes before the ham is ready.

*Or 14 minutes per pound of ham.

Apricot-Mustard Crusted Catfish

The earthy flavor of catfish is balanced by the sweet taste of an apricot and mustard crust.

Servings: 4

Prep Time: 10mins

Cooking Time: 25mins

Total Time: 35mins

Ingredients:

- 2 tbsp. apricot jam

- 1 tbsp. Dijon mustard

- ¼ cup Parmesan cheese (grated)

- 4 catfish fillets

- 1 cup fine fresh breadcrumbs

- Butter (for greasing)

Directions:

1.  Preheat the oven to 350 degrees F.

2.  In a mixing bowl, combine the apricot jam with the Dijon mustard and Parmesan.

3.  Wash and pat dry the catfish fillets.

4.  Evenly spread the jam-cheese mixture on each side of the catfish fillets and cover each fillet with the bread crumbs, making sure they are evenly coated.

5.  Arrange the catfish fillets in a buttered baking dish.

6.  Bake in the oven for 20-25 minutes.

7.  Serve.

Chicken Curry with Apricots

Apricots are a great addition to a chicken curry.  Cook up a big pot and serve at a big gathering or cookout.

Servings: 6

Prep Time: 15mins

Cooking Time: 45mins

Total Time: 1hour

Ingredients:

- 1 tbsp. olive oil

- 2 (3⅓ pounds) chickens (jointed)

- 3 onions (peeled, finely sliced)

- 1 tsp ginger (grated)

- 3-4 garlic cloves (peeled, crushed)

- 2-3 green chilies (seeded, finely chopped)

- 1 tsp cumin seeds

- 1¼ tsp chili powder

- ½ tsp ground turmeric

- 4 cardamom pods (bruised)

- 4 large tomatoes (peeled, each tomato cut into 8)

- 20 dried apricots (pitted)

- Rice (to serve)

Directions:

1.  Add the oil to a large pot or pan and in batches, brown the chicken over high heat. Remove the browned chicken pieces and transfer to a platter.

2.  Next, add the sliced onions along with the ginger, garlic and green chills, cooking until the onion is fragrant (4-5 minutes).

3.  Add the cumin seeds and stir, followed by the chili powder, turmeric and cook for a further 1-2 minutes.

4.  Return the cooked chicken to the pan, and next, add the cardamom, chopped tomatoes, and apricots, and stir well to combine.

5.  Cover, and simmer for half an hour, until the chicken is tender and the flavors fully infuse.

6.  Serve with rice.

Cranberry Apricot Pork Tenderloin

This moist pork tenderloin is bursting with flavor thanks to plump, juicy cranberries and apricots and fragrant rosemary. An impress dish that is guaranteed to impress family and friends.

Servings: 6-8

Prep Time: 20mins

Cooking Time: 50mins

Total Time: 1hour 10mins

Ingredients:

- 1 cup each dried apricots and cranberries (chopped)

- 3 tbsp. water

- 2 tsp dried rosemary

- ½ tsp kosher salt

- ¼ tsp black pepper

- 2 (1 pound each) pork tenderloins

Directions:

1.  Add the dried fruit, water, rosemary, salt and pepper into a small saucepan and bring to a boil. Turn the heat down a little lower and simmer for 10-12 minutes until the fruit is tender and soft. Set aside to cool.

2.  Preheat the main oven to 400 degrees F.

3.  Using a sharp knife, make a slit, to within ½" of the bottom, down the center of each pork tenderloin.

4.  Open up the tenderloins and cover with plastic kitchen wrap. Use a meat mallet to flatten the tenderloins until they are ¾” thick.

5.  Spread the cooled mixture equally into the center of each tenderloin (leaving a ¾” border on each edge.  Roll up each tenderloin using the long edge. Use kitchen string to secure.

6.  Line a shallow roasting pan with aluminum foil. Set the tenderloins on a rack in the roasting pan.

7.  Place in the oven and bake for just over half an hour, until cooked through.

8.  Allow to rest for several minutes before slicing.

Oven-Roasted Salmon with Spicy Glaze

Salmon filets are oven roasted until flaky and tender, then basted with a sticky glaze and broiled until bubbly. Delicious served with new potatoes and a fresh green salad.

Servings: 4

Prep Time: 10mins

Cooking Time: 15mins

Total Time: 25mins

Ingredients:

- Non-stick spray

- 1 tbsp. soy sauce

- ½ cup apricot preserves

- ½ tsp red pepper flakes

- 1½ pounds salmon filets

Directions:

1.  Preheat the main oven to 400 degrees F. Line a baking tray with aluminum foil and spritz with non-stick spray.

2.  Whisk together the soy sauce, apricot preserves, and red pepper flakes in a small bowl. Set aside for a moment.

3.  Set the salmon filets on the baking tray, skin side down. Place in the oven and cook for just over 10 minutes, remove from the oven, flip and brush with the set aside glaze.

4.  Switch the oven to broiler setting and broil the salmon for a couple of minutes, or until the glaze bubbles.

5.  Serve immediately!

Rosemary Duck with Apricots

Celebrate National Apricot Day in style with an opulent main course of duck with caramelized apricots.

Servings: 4

Prep Time: 2hours

Cooking Time: 10mins

Total Time: 2hours 10mins

Ingredients:

- 3 tbsp. fresh rosemary (chopped)

- 2 tbsp. brown sugar

- 1 tbsp. freshly ground black pepper

- 2 tsp salt

- 2 whole duck breasts (halved)

- ½ cup granulated sugar

- ½ cup champagne vinegar

- 4 apricots (pitted, quartered)

Directions:

1.  In a bowl, combine the chopped rosemary along with the brown sugar, pepper, and salt.

2.  Rub the mixture over the halved duck breasts, cover and chill in the refrigerator for 2 hours.

3.  After, 2 hours, rinse the duck with cold water and pat dry with kitchen paper.

4.  If the duck breasts are overly fatty, using a sharp kitchen knife, score the duck skin, taking care not to cut the meat.

5.  Lay each of the duck breasts, skin side facing downwards in a sauté pan and turn the heat to moderate to high.

6.  As soon as the duck breasts begin to sizzle, turn the heat down to moderate, and cook undisturbed until the duck skin is crisp and brown, this will take around 6-8 minutes.

7.  Flip the breasts over and cook for 2-3 minutes, depending on your preferred doneness.

8.  Finally, tip each of the breasts on their side, thick side facing downwards and allow them to sizzle for 60 seconds. Set the duck aside to rest.

9.  In the meantime, and while the duck cooks, combine the granulated sugar with the champagne vinegar in a small-sized saucepan and bring to boil.

10.  Cook until the mixture is amber and thickened, for between 4-5 minutes.

11.  Next, add the apricots, reduce the heat and cook for 60 seconds or until the apricots soften.

12.  When you are ready to serve, using a sharp knife cut the duck in slices, diagonally, across its grain.

13.  Serve with the caramelized apricots.

Sweet Chili and Apricot Chicken Casserole

A low maintenance dinner packed with flavor. The perfect midweek dish when you want to compromise on time but not flavor.

Servings: 4

Prep Time: 10mins

Cooking Time: 25mins

Total Time: 35mins

Ingredients:

- 1 tbsp. canola oil (divided)

- 8 chicken drumsticks

- 2 yellow onions (finely chopped)

- 2 garlic cloves (finely chopped)

- 2 tbsp. store-bought sweet chili sauce

- 3 tbsp. tomato paste

- 1 (14 ounce) can crushed tomatoes

- ½ tsp dried thyme

- 1 tsp crumbled chicken stock cube

- 8 ripe apricots (pitted, halved)

- 1 cup water

Directions:

1.  Heat half the oil in a large skillet, when hot, add the chicken drumsticks and brown for a few minutes each side. Take out of the pan and set aside.

2.  Add the remaining oil, then toss the onions and garlic into the skillet. Sauté for a few minutes until fragrant and soft.

3.  Return the drumsticks along with the chili sauce, tomato paste, crushed tomatoes, thyme, chicken stock, apricots, and water.

4.  Stir well, cover with a lid, and simmer for 15 -20 minutes, until the fruit is tender and the chicken's juices run clear.

5.  Serve immediately.

Teriyaki Slow Cooker Apricot Pork Chops

Tender, slow-cooked pork chops in a sticky-sweet teriyaki apricot glaze flavored with zingy ginger and mustard; enjoy.

Servings: 4

Prep Time: 10mins

Cooking Time: 5hours

Total Time: 5hours 10mins

Ingredients:

- 4 pork chops

- ⅔ cup apricot preserves

- ¼ cup store-bought teriyaki sauce

- 1 tsp powdered ginger

- 2 tbsp. Dijon mustard

- Cooked rice (for serving)

Directions:

1.  In a medium-sized slow cooker, arrange the pork chops in the base.

2.  Combine the preserves, teriyaki sauce, ginger, and mustard in a small bowl and pour over the pork.

3.  Cover and cook on a low-moderate heat for approximately 5 hours.

4.  Serve the pork chops with rice and drizzle with the sauce.

Desserts

Amaretti Apricot Crisp

A scrumptious dessert with plenty of crunchy texture thanks to crushed almond flavored amaretti biscuits.

Servings: 6

Prep Time: 10mins

Cooking Time: 25mins

Total Time: 35mins

Ingredients:

- Non-stick spray

- 1½ pounds fresh apricots (pitted, sliced into thin wedges)

- ⅓ cup light brown sugar

- ½ tsp nutmeg (divided)

- ⅔ cup amaretto biscuits (crushed)

- 2 tbsp. all-purpose flour

- ⅛ tsp cinnamon

- Pinch cloves

- 2 tbsp. unsalted butter (melted)

- ⅓ cup heavy cream

Directions:

1.  Preheat the main oven to 375 degrees F. Spritz 6 ramekins with non-stick spray, set aside for a moment.

2.  In a bowl, combine the sliced fruit, brown sugar and half of the nutmeg. Toss to coat and then spoon equally into the ramekins.

3.  In a bowl, add the crushed biscuits, flour, cinnamon, cloves, butter and remaining nutmeg. Mix well until combined and then sprinkle equally over the apricot in the ramekins.

4.  Set the ramekins on a cookie sheet and place in the oven for approximately 25 minutes, until the mixture begins to bubble.

5.  Whip up the cream using an electric mixer until the mixture can hold soft peaks.

6.   Serve with a dollop of whip cream on top.

Apricot and Turkish Delight Mess

Inspired by a classic British Eton Mess, this Middle Eastern version of an iconic dessert is perfect served with mint tea.

Servings: 2

Prep Time: 10mins

Cooking Time: N/A

Total Time: 10mins

Ingredients:

- 3½ ounces mascarpone

- 1¾ ounce Greek yogurt

- 5 tbsp. powdered sugar

- 2 tbsp. orange flower water

- 1 meringue nest (broken into irregular pieces)

- 3 fresh ripe apricots (pitted, chopped)

- 2 cubes orange flavor Turkish Delight (chopped)

- ⅛ cup almonds (skin-on, coarsely chopped)

- 4 mint leaves (shredded)

- Mint leaves (to garnish)

Directions:

1.  In a large bowl, whisk together the mascarpone cheese, Greek yogurt, powdered sugar, and orange flower water until fluffy and thick.

2.  Fold in the broken meringue, apricots, Turkish Delight, almond and shredded mint.

3.  Spoon into two pudding bowls and garnish each with fresh mint leaves. Enjoy!

Apricot Cobbler

If you’re looking for a change from the traditional peach cobbler, why not try this yummy apricot version that can be whipped up with the minimum of fuss and effort!

Servings: 4

Prep Time: 10mins

Cooking Time: 30mins

Total Time: 40mins

Ingredients:

- 1 cup Bisquick

- 2 tbsp. light brown sugar

- ⅓ cup whole milk

- 1 tbsp. salted butter (at room temperature)

- ¼ tsp ground nutmeg

- 1 (16 ounce) canned apricot halves (syrup reserved)

- Ice-cream (to serve)

Directions:

1.  Preheat the main oven to 400 degrees F.

2.  In a bowl, combine the Bisquick, sugar, milk, butter, and nutmeg.

3.   Spread the mixture into the base of a square (8”) baking dish.

4.  Arrange the apricots on top and drizzle with the syrup.

5.  Place in the oven and bake for approximately half an hour.

6.  Serve with vanilla ice cream.

Coconut and Apricot Chewy Bites

Moreish, chewy bites, flavored with tropical coconut and chewy apricot pieces. A perfect sweet treat to enjoy on the go.

Servings: 12

Prep Time: 10mins

Cooking Time: N/A

Total Time: 2hours 1mins

Ingredients:

- ½ pound dried apricots

- ½ cup light brown sugar

- ½ cup coconut flakes

- 7 ounces condensed milk (sweetened)

- 1 cup coconut flakes (for rolling)

Directions:

1.  Add the apricots to a food processor and blitz until minced. Transfer to a bowl along with the brown sugar, coconut flakes, and condensed milk. Stir well to combine and then roll the mixture into 1" balls.

2.   Dip each ball in coconut flakes to coat.

3.   Refrigerate until set.

Grilled Maple Butter Apricots

Hot grilled apricots basted with a sweet maple butter and served with creamy vanilla ice cream. It doesn’t get much better than this!

Servings: 4

Prep Time: 5mins

Cooking Time: 15mins

Total Time: 20mins

Ingredients:

- 3 tbsp. unsalted butter

- 3 tbsp. maple syrup

- 1 tsp vanilla essence

- ¼ tsp sea salt

- 6 ripe juice apricots (pitted, halved)

- Vanilla bean ice cream (to serve)

Directions:

1.  Preheat the grill for direct cooking.

2.  In a skillet cook the butter, maple syrup, vanilla and sea salt over low heat, while stirring for a couple of minutes.

3.  Place the apricots on the grill, flat side down, for approximately 10 minutes, basting with the maple butter while they cook.

4.  Arrange on a serving platter and allow to cool a little before serving with vanilla ice cream.

Lemon and Apricot Sorbetto

When temperatures soar, or you are looking to serve a palate cleanser in between courses dig into a scoop of this refreshing and zingy lemon, apricot sorbetto.

Servings: 4

Prep Time: 10mins

Cooking Time: N/A

Total Time: 2hours 10mins

Ingredients:

- 15 ounces canned apricot halves with syrup (frozen)

- 1½ tbsp. granulated sugar

- 1 tbsp. freshly squeezed lemon juice

Directions:

1.  Place the frozen apricots and syrup in a food processor along with the sugar and fresh lemon juice. Blitz until combined.

2.  Transfer to a container, cover and freeze for at least an hour before serving.

Moist Apricot Spiced Muffins

Fluffy, moist muffins flavored with fresh apricots, vanilla, and delicious warming spices. A delicious breakfast bite or tea time snack.

Servings: 12

Prep Time: 10mins

Cooking Time: 35mins

Total Time: 45mins

Ingredients:

- Butter (for greasing)

- Scrapings of 1 vanilla bean

- Zest of 1 lemon (finely grated)

- 1 cup fresh apricot (chopped)

- ¾ cup granulated sugar (divided)

- 1½ cups plain flour

- 1 tsp baking powder

- ¼ tsp kosher salt

- ½ tsp cinnamon

- ¼ tsp nutmeg

- 1 medium egg

- 1 cup full-fat plain Greek yogurt

- 3 tbsp. salted butter (melted)

- 2 tbsp. organic runny honey

- 1 fresh apricot (pitted, sliced into 12 very thin strips)

Directions:

1.  Preheat the main oven to 350 degrees F. Grease a 12-hole muffin tin with butter. Set aside.

2.  In a bowl, combine the vanilla, lemon zest, chopped apricot, and 1 tbsp. granulated sugar. Toss to combine all ingredients and set to one side.

3.  In a separate bowl, add the flour, baking powder, salt, spices, and remaining sugar.

4.  In a third bowl, beat together the egg, Greek yogurt, butter and runny honey until combined.

5.  Mix the flour into the wet egg mixture a little at a time until incorporated.

6.  Fold the vanilla/chopped apricot mixture into the batter.

7.  Spoon the batter equally into the muffin tin. Set a thin slice of apricot on top of each filled well.

8.  Place in the oven and bake for just over half an hour.

9.  Allow to cool before serving.

Rum and Apricot Clafoutis

Clafoutis is a fruity baked dessert, which is enjoyed as breakfast in some European countries. It's fruity, creamy and best served right away, straight from the dish!

Servings: 6

Prep Time: 10mins

Cooking Time: 45mins

Total Time: 55mins

Ingredients:

- 9 ripe apricots (pitted, halved)

- 6 tbsp. granulated sugar

- ⅓ cup all-purpose flour

- 1 tsp vanilla essence

- 2 tsp spiced rum

- 1 tsp freshly grated lemon zest

- 2 medium eggs

- ¾ cup heavy cream

- Pinch salt

- Confectioner’s sugar (for serving)

Directions:

1.  Preheat the main oven to 350 degrees F.

2.  Arrange the halved apricots in the base of a pie dish.

3.  Add the sugar, flour, vanilla essence, rum, lemon zest, eggs, heavy cream, and salt. Blitz to a smooth batter.

4.  Pour the batter over the fruit in the dish. Place in the oven and bake for 45 minutes, until set.

5.  Dust with confectioner’s sugar before serving.

Skinny Apricot Fool

‘Fool’ is a classic British dessert which sees custard or cream layered with fruit. This skinny apricot fool swaps calorific cream and custard for lighter vanilla yogurt to make a guilt-free pudding.

Servings: 4

Prep Time: 10mins

Cooking Time: 30mins

Total Time: 40mins

Ingredients:

- 5-7 ripe apricots (pitted, chopped)

- ⅔ (6 ounce) tub vanilla flavor Greek yogurt

- 1 amoretti biscuits (crushed)

Directions:

1.  In a large glass, layer the chopped fruit in the base.

2.  Spoon over the vanilla yogurt. Finish with a sprinkling of crushed biscuits,

3.  Enjoy immediately.

Southern Classic Apricot Bars

These buttery, apricot bars are comfort food at its best and are our go-to bake for any potluck or get-together.

Servings: 24

Prep Time: 10mins

Cooking Time: 35mins

Total Time: 45mins

Ingredients:

- Butter (for greasing)

- 1 cup granulated sugar

- ¾ cup of salted butter (softened)

- ½ tsp vanilla essence

- 1 egg

- ¼ tsp baking powder

- 2 cups of all-purpose flour

- ½ cup walnuts (chopped)

- 1⅓ cups shredded coconut (sweetened)

- 10 ounces apricot preserves

Directions:

1.  Preheat the main oven to 350 degrees F. Grease a rectangular baking dish.

2.  Cream together the sugar and butter in a large bowl until fluffy. Beat in the vanilla essence and egg.

3.  In another bowl, combine the baking powder and flour. Add to the sugar/butter in batches until incorporated.

4.  Fold in the walnuts and coconut.

5.  Press ⅔ of the mixture into the baking dish. Spread the apricot preserves in an even layer on top of the dough.

6.  Crumble over the remaining dough.

7.  Place in the oven. Bake for just over half an hour.

8.  Set aside to cool before slicing and serving.

Drinks

Apricot and Ginger Lassi

Thick, creamy and full of flavor this Indian inspired sweet lassi is a great drink to chill out with any time of the day.

Servings: 3

Total Time: 4mins

Ingredients:

- 1½ cups plain yogurt

- ½ tsp ginger (freshly grated)

- 2 cups apricot juice (cold)

Directions:

1.  Add the yogurt, ginger and apricot juice to a blender and blitz until combined.

2.  Serve our ice, sit back and enjoy.

Apricot and Ginger Spritzer

Sweet meets sharp in this fizzy pick me up.

Servings: 1

Total Time: 5mins

Ingredients:

- ¾ cup pure natural apricot juice

- Ice cubes

- 1 tbsp. ginger syrup

- ½ cup sparkling mineral water (ice cold)

- 3 sprigs cilantro (rinsed, dried, leaves plucked)

Directions:

1.  Pour the apricot juice into an ice-filled cocktail shaker followed by the ginger syrup and shake it all about.

2.  Pour into a tall glass, top up with sparkling water and garnish with fresh cilantro.

Apricot Blossom

A perfectly balanced cocktail combined rum with apricot liqueur, Earl Grey tea, and mint.

Servings: 1

Total Time: 3mins

Ingredients:

- 4 mint leaves

- ¼ ounce simple syrup

- Ice

- 1½ ounces brewed Earl Grey tea (room temperature)

- 1 ounce medium-bodied rum

- ½ ounce apricot liqueur

- ½ ounce lemon juice

- 1 sprig mint (to garnish)

Ingredients:

1.  Muddle the mint leaves together with the simple syrup in a cocktail shaker; this will help to release the mint oils.

2.  Fill the cocktail shaker with ice, and add the tea along with the rum, apricot liqueur, and lemon juice and shake it all about.

3.  Pour the cocktail into a coupe glass and garnish with mint.

Apricot-Whiskey Smash

The fruit adds a little substance to this sipping whiskey smash.

Servings: 1

Total Time: 5mins

Ingredients:

- 2 medium apricots (pitted, quartered)

- 3 medium fresh mint leaves

- 1 ounce orange liqueur

- ¼–½ ounce simple syrup*

- ⅛ medium lemon

- 2 ounces rye whiskey

- Ice

Directions:

1.  In a cocktail shaker, add the apricots, along with fresh mint, orange liqueur, and simple syrup and muddle until the apricots are broken up.

2.  Squeeze the juice of 1/8 lemon into the shaker and add the rye whiskey. Fill the cocktail shaker ¾ full of ice.

3.  Shake it all about for 30 seconds and strain into a rocks glass filled with ice.

4.  Serve.

* The amount of simple syrup needed will depend on the sweetness of the apricots.

Banana, Apricot & Bran Smoothie

This delicious breakfast, or after work-out smoothie will keep you fuller longer.

Servings:1-2

Total Time: 5mins

Ingredients:

- 1 ripe banana (peeled)

- ½ cup low-fat natural yogurt

- 1 cup low-fat milk

- 2 apricots (pitted, halved)

- 2 tbsp. bran

- Cinnamon (to garnish)

Directions:

1.  Add the banana, yogurt, milk, apricots, and bran to a food blender and process until smooth.

2.  If the smoothie is too thick more milk

3.  Pour into glasses and garnish with cinnamon.

Chai Tea Apricot Smoothie

Spicy Chai combines with sweet apricots in a thick breakfast smoothie.

Servings: 2

Total Time: 15mins

Ingredients:

- 2 tbsp. Chai Tea

- 1 cup boiling water

- 1 cup frozen apricots

- 1 ripe mango (peeled, pitted, chopped)

- ½ cup vanilla yogurt

- 1 tbsp. pure maple syrup

- ½ tsp vanilla extract

- ½ -1 cup almond milk

Directions:

1.  Add the Chai tea to a measuring cup and add sufficient boiling water to the 1 cup measure and allow to steep for 3-5 minutes.

2.  In a blender add the frozen apricots, chopped mango, vanilla yogurt, maple syrup, vanilla followed by ½ cup of almond milk.

3.  Strain the Chai tea and add ½ of the strained Chai tea to your blender.

4.  Blend until silky smooth, taste, if the smoothie is not sweet enough add more maple syrup and if it is too thick add additional almond milk.

Frozen Apricot Daiquiri

Apricots make a welcome change to the usual strawberries chosen for this frozen drink.

Servings: 2

Total Time: 7mins

Ingredients:

- 4 ounce rum

- 3 ounces simple syrup

- 3 ounces lime juice

- 5 sprigs fresh mint

- 6 ripe apricots (pitted)

- Pinch of sea salt

- Ice

- Mint (to garnish)

Directions:

1.  Add the rum, syrup, lime juice, fresh mint, apricots and salt to a food blender and blitz until silky.

2.  Fill the blender with ice and blitz until the ice is broken up and the drink is thick yet smooth.

3.  Divide between 2 chilled glasses and garnish with mint.

Horchata de Chabacano

If you are unable to source fresh apricots, then frozen apricots are a great option.

Servings: 6

Total Time: 4mins

Ingredients:

- 1 pound ripe apricots (pitted, quartered)

- ½ cup sugar

- ⅓ cup long grain rice

- 6 cups water (divided)

- ½ tsp vanilla

- Ice

Directions:

1.  In a pan over moderate heat, add in the apricots and stir to combine along with ½ cup of sugar and cook until the fruit is soft and the sauce is bubbling. Take off the heat and allow to cool.

2.  In the meantime, soak the long grain rice in a cup of water, until the fruit has cooled. Next, strain the rice.

3.  Transfer the strained rice along with the fruit mixture to a food blender and process along with 3 cups of water and vanilla.

4.  Strain the mixture through a clean, damp piece of cheesecloth into a large jug or pitcher, then pour in 2 more cups of water.

5.  Chill and serve in an ice-filled glass.

Simple Apricot Smoothie

Just because you haven't got any fresh apricots, there is no need to miss out. Celebrate National Apricot Lovers Day with this amazing smoothie, using canned fruit.

Servings: 2

Total Time: 3mins

Ingredients:

- 1 cup canned apricot halves in syrup

- 6 cubes of ice

- 1 cup non-fat vanilla yogurt

Directions:

1.  Add the apricots along with their syrup, ice, and yogurt to a blender and process until combined.

2.  Serve.

Spicy Apricot Margarita

Apricot puree adds a whole new dimension and taste sensation to an otherwise classic Margarita.

Servings: 1

Total Time: 4mins

Ingredients:

- Jalapeno pepper*

- 1½ ounces golden tequila

- ½ ounce freshly squeezed lime juice

- ½ ounce triple sec

- 1½ ounces apricot puree

- Ice

- Jalapeno slice (to garnish)

Directions:

1.  Add two slices of jalapeno to a cocktail shaker and muddle.

2.  Add the tequila, lime juice, triple sec, and apricot puree to the shaker along with ice and shake it all about.

3.  Pour into a short glass and garnish with jalapeno.

*If you like things hot and spicy, then leave the seeds in the jalapeno. If you prefer things a little less spicy, then remove the seeds.

About the Author

Martha is a chef and a cookbook author. She has had a love of all things culinary since she was old enough to help in the kitchen, and hasn’t wanted to leave the kitchen since. She was born and raised in Illinois, and grew up on a farm, where she acquired her love for fresh, delicious foods. She learned many of her culinary abilities from her mother; most importantly, the need to cook with fresh, homegrown ingredients if at all possible, and how to create an amazing recipe that everyone wants. This gave her the perfect way to share her skill with the world; writing cookbooks to spread the message that fresh, healthy food really can, and does, taste delicious. Now that she is a mother, it is more important than ever to make sure that healthy food is available to the next generation. She hopes to become a household name in cookbooks for her delicious recipes, and healthy outlook.

Martha is now living in California with her high school sweetheart, and now husband, John, as well as their infant daughter Isabel, and two dogs; Daisy and Sandy. She is a stay at home mom, who is very much looking forward to expanding their family in the next few years to give their daughter some siblings. She enjoys cooking with, and for, her family and friends, and is waiting impatiently for the day she can start cooking with her daughter.

For a complete list of my published books, please, visit my Author's Page...

https://www.amazon.com/author/martha-stephenson

Author's Afterthoughts

Thanks ever so much to each of my cherished readers for investing the time to read this book!

I know you could have picked from many other books but you chose this one. So a big thanks for downloading this book and reading all the way to the end.

If you enjoyed this book or received value from it, I'd like to ask you for a favor. Please take a few minutes to post an honest and heartfelt review on Amazon.com. Your support does make a difference and helps to benefit other people.

To receive an Email when there are "New Book Releases" by Martha Stephenson... Click on the "FOLLOW" box on the left-hand side of Author Page. Register to be notified of new book releases. Be sure and scroll down to see any new books published or if another book could help you or someone you love.

Amazon gives newer Kindle device readers the opportunity to rate this book and share your thoughts via an "automatic feed to your Facebook and Twitter accounts". I'd honored and grateful if you Scroll down to the last page to use the automated links with Facebook and Twitter if you are reading in a Kindle Reader.

Thanks!

Martha Stephenson

More Books by Martha Stephenson

The Complete Chicken Cookbook: Chicken Recipes for Any Given Occasion - #1 BEST SELLER IN TWO CATEGORIES

Best Mexican Recipes in Town: The Best Mexican Cookbook That Introduces You to Simple Yet Most Popular Mexican Dishes - NEW

The Cupcake Diaries: Over 25 Delicious Cupcake Recipes - BEST SELLER

Freezer Meals Cookbook - Once a Month Cooking with Freezer Cooking: Also Included, Secret Freezer Crockpot Meals! - NEW

Cheesecake Cookbook - 25 Delicious Cheesecake Recipes to Die For: The Only Cheesecakes Cookbook That You Will Ever Need - HOT

Mug Cakes Cookbook - Delicious Mug Cake Recipes Made in Minutes: Quick, Easy and Delicious Mug Cake Recipes - GIFT IDEAS

The Ultimate Sushi Cookbook - The Best Sushi for Beginners Cookbook: It Doesn't Get Any Easier Than This! - #1 BEST SELLER IN JAPANESE COOKING

Cupcake Recipes Book - The Best Cupcake Recipes for a Cupcake Beginner: Your New Cupcake Diaries - HOT

The Steak Cookbook: 30 Easy and Delicious Steak Recipes - GIFT IDEAS

Mason Jar Gifts: Mason Jar Meals and Mason Jar Recipes that work Perfectly as Gifts - GIFT IDEAS

AND MUCH MORE – CLICK HERE

Table of Contents

Introduction

Appetizers

Apricot and Arugula Salad

Apricot Chipotle Pork Ribs

Apricot Gazpacho

Apricot Sriracha Pigs in Blankets

Baked Brie in Puff Pastry with Apricot Preserves

Chargrilled Apricots with Honey Ricotta

Grilled Apricots with Prosciutto

Jalapeno Apricot Lentil Hummus

Rosemary and Apricot Spaghettini

Sticky Apricot Chicken Wings

Mains

Apricot and Bacon Glazed Shrimp with Sticky Coconut Rice

Apricot and Chorizo Bolognese with Turmeric Fettuccine

Apricot Brown Sugar Ham

Apricot-Mustard Crusted Catfish

Chicken Curry with Apricots

Cranberry Apricot Pork Tenderloin

Oven-Roasted Salmon with Spicy Glaze

Rosemary Duck with Apricots

Sweet Chili and Apricot Chicken Casserole

Teriyaki Slow Cooker Apricot Pork Chops

Desserts

Amaretti Apricot Crisp

Apricot and Turkish Delight Mess

Apricot Cobbler

Coconut and Apricot Chewy Bites

Grilled Maple Butter Apricots

Lemon and Apricot Sorbetto

Moist Apricot Spiced Muffins

Rum and Apricot Clafoutis

Skinny Apricot Fool

Southern Classic Apricot Bars

Drinks

Apricot and Ginger Lassi

Apricot and Ginger Spritzer

Apricot Blossom

Apricot-Whiskey Smash

Banana, Apricot & Bran Smoothie

Chai Tea Apricot Smoothie

Frozen Apricot Daiquiri

Horchata de Chabacano

Simple Apricot Smoothie

Spicy Apricot Margarita

About the Author

Author's Afterthoughts

More Books by Martha Stephenson