Entries tagged with “Apricot” from Sketchy's Kitchen
Growing up, the only exposure I had to apricots were the dried kind. Chewy and rich with flavor,perhaps it is because I grew up in the mountains, or perhaps it was the time, but I don't remember seeing fresh apricots in Roanoke when I was a kid. Based on 2004 numbers, 57% of all apricots consumed in the United States are dried. Only 13% are consumed fresh[1]. Now days, you can get fresh apricots at many supermarkets and speciality shops. Apricots are fresh from May to July, but can be found year round in most markets.
Apricots are related to peaches and plums, they all grow on trees and have pits, often called stones., many of the applications you have with peaches can be done with apricots. From grilling to baking, apricots are very versatile. Compared to a peach, the apricot is almost fuzzless, but there is a little fuzz on the fruit.
Fresh apricots are good for salads, drinks, grilling, and many other preparations. anything that can be made with a peach, can also be made with an apricot. Freeze dried apricots are new to the marketplace, Our 22 months old LOVES them. He knows what the pouch looks like, and will hunt it down if he knows one is in the house. I cannot think of many cooking applications for them, smoothies possibly, but I like to eat them right from the bag. They are crunchy and packed with flavor. But for this entry, I will focus on the dried version. it is the type you are most likely familiar with, and the easiest to find.
Dried apricots are most commonly thought of as trail food, while great for hiking, the dried apricot is put to waste if that is its only application. The fruit will rehydrate a little when cooking, and is easily adapted to spicy and savory applications. One of my favorite uses is with pork. It is easy to make a pan glaze with some apricots and drippings from porkchops.
Pork Chops with Spicy Apricot Glaze
- 3/4 cup chicken broth
- 10 dried apricots
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 tsp honey
- 1/4 tsp cayenne pepper
- 1 tbsp apple Cider vinegar
- 1 Tbsp diced shallot
- 1 clove garlic - diced
Instructions
Dice the shallot and onions, measure out ingredients and set aside.
Dry chops and dust with salt and pepper. Heat oil in a nonstick pan, when the oil is at temp, add chops to pan and cook. 5 to 6 minutes on the first side. you are trying to get a nice brown on the first side.
Flip chop and cook for an additional minute. If thin, the chop may already be up to temperature. check the temp, you are looking for 140 degrees.
After cooking your pork, remove the chops from the pan and tent with foil. Add shallots to pan and start to brown. Add flour and create a quick roux. Add garlic and stir till fragrant (will only take a few seconds). Add all other ingredients and bring to a simmer.
Reduce to desired thickness. (about 5 minutes)
Stir in the drippings from the resting pork, then plate and serve.
Apricot Couscous
- 1/4 tsp ground cumin
- 1/4 tsp ground coriander
- 1 allspice berry
- 6 dried apricots
- dash salt
- dash pepper
- 1 cup water or 1 cup chicken broth
- 1.5 tsp olive oil
- 3/4 cup couscous
- 1 tsp lemon juice
Instructions
Dice up apricots, ground up spices, bring water to a boil.
Remove water from heat and add all ingredients to pot, stir, cover, let sit for 5 minutes.
Remove lid from pot, fluff with fork and serve.
Garnish with cilantro and/or mint.
Click here for a full list of recipes with apricots on Sketchy's Kitchen.
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