Is there a fruit out there that’s more fun to eat – and more emblematic of summer – than an apricot? This velvety little gem is lovely to snack on, perfect for picnics and playdates, and less messy than its plum, peach and nectarine cousins. But there’s something else about apricots that we here at the Israeli Kitchen have known for a while: they’re also really amazing to cook with.
With that, here’s a roundup of our favorite apricot-themed recipes to sweeten your mid-summer menu.
There’s the old standard of cooking fruit that usually involves an oven and yields dishes that fall into the crisp, cobbler and crumble category. But whoever got this crazy idea that you could grill fruit and put it in a salad, we’d like to share her hand. (It’s totally a person who was tired of burgers and hot dogs, right?)
Get our recipe here.
Apricot chicken
When it comes to a good chicken dinner, it’s not very common to find an apricot in the midst. We’ve made up for that here using three variations of the fruit – fresh, dried and all-natural preserved apricots for an out-of-this-world sweet, fruity taste. The addition of ginger and cayenne creates a phenomenal flavor profile, and the open baking yields a caramelized, crispy chicken that will keep your guests coming back for more.
Get our recipe here.
Apricot swirl cheesecake
Making this cheesecake takes a certain amount of focus. And some time. But we’ve made it as easy as possible by dividing it into four stages: bake the bottom, purée the apricots, mix the filling and bake. It needs at least 3 mixing bowls. But don’t be daunted. Just be hungry, and ready for an out-of-this-world dessert.
Get our recipe here.
Apricot rice pilaf
Pilaf is a staple in many Mediterranean and Eastern European households, but it’s also developed quite a following in the West. And, like all things Western, we like to find new and different spins on pilaf using all manner of unique and interesting ingredients. This apricot rice pilaf is one of those spins: fresh fruit, nuts and healthy wild rice.
Get our recipe here.
Apricot cake
What to do when you want to make a cake, but you don’t want to be weighed down in rich, indulgent frosting? You top it with apricots, of course. This apricot cake recipe resembles a cobbler in that it’s made of a quickly assembled batter topped with fresh fruit. Cobblers require cooked fruit, but this recipe saves you a step. Plus, the flavor of the fruit comes through more sharply this way.
Get our recipe here.
Apricot chutney
When it comes to transforming apricots into chutney, it’s best to let the fruit shine, rather than drowning it in additional ingredients. A charming blend of sweet and savory, this chutney is great for topping your favorite bread or crackers.
Get our recipe here.
Stuffed apricots
Who would’ve thought you can make such a splendid hors d’oeuvre using only four ingredients? These stuffed apricots prove it’s not only possible, it’s also quite adorable. Aren’t they just the perfect cocktail party appetizer?
Get our recipe here.
Apricot almond bites
Snacking for the health-conscious set is never easy. Although we have seen an improvement in healthier food options, we’re still hard-pressed to find vending machines that dispense apples instead of candy.
So what’s a snacker to do when she’s trying to stick to nutritious treats, even when the mid-afternoon carb craving hits? Whip up a batch of these little apricot almond bites. And bring them to work, school, on the plane or wherever the other sweets will try to tempt you.
Get our recipe here.
Apricot tart
Sometimes, the best inspiration for your next baking project starts while you’re already eating. In this case, it happened while snacking on a fresh apricot. Israeli Kitchen contributor Miriam Kresh envisioned turning the fruit into a tart using a simple shortbread crust, and she swiftly went to work. “Something to show the fruit off, without a lot of fancy added ingredients to compete for your attention,” she explained.
Get our recipe here.
Apricot ice cream
We’re going a little old-fashioned here with our ice cream prep, but sometimes that’s the best way. Why? Because unlike other ice creams Kresh has made by hand, this was soft enough to serve right out of the freezer. No hungry tongues wagging while waiting for the ice cream brick to soften.
Get our recipe here.
Originally Published Mar 11, 2021 08:12PM EST
