Nancy's Kitchen Quick and Easy Apricot Recipes

Apricot Facts and Storage Information

Yield:
One pound of frozen sliced apricots, when thawed, provides approximately 7.3 1/4-cup servings of fruit. A 4-ounce cup provides 1/2 cup of fruit and juice.

Uses:
Serve apricots chilled with syrup or chilled and drained as part of fruit salads or with cottage cheese. Combine with other fresh, canned or frozen fruits for fruit cups or compotes.

Serve drained and heated or at room temperature as a garnish for main dishes. Use as directed in recipes specifying apricots.

Storage:
Store frozen apricots in freezer at 0?F or below, off the floor, and away from walls to allow for circulation of cold air. Frozen apricots may be kept approximately 18 months under proper storage conditions. Temperature changes shorten shelf life and speed deterioration.

Best if Used By
Frozen, sliced apricots are best if used within 18 months.

Preparation:
To ensure that the frozen apricots do not turn brown, thaw them in the plastic vacuum-sealed bags. The apricots should be served with some, if not all, of the juice on and around the apricots.
Source: NSLP Fact Sheets

My favorite recipes using apricots.

Apricot Pie

2 (9 inch) pie crusts
2 c. uncooked, dried apricots
1 1/2 c. water
1 c. sugar (can use a little less)
1/2 tsp. salt
1 tbsp. lemon juice
1 tbsp. butter

Preheat oven to 425 degrees. Prepare pie pastry and set aside. Cut dried apricots into pieces. In medium saucepan, mix apricots with water, sugar, salt, lemon juice, and butter. Bring to a boil. Cook 5 minutes, stirring constantly. Cool 5-10 minutes. Pour filling into rolled out pie shells. Cover with pastry strips, weaving them in a criss-cross pattern. Bake 30 minute or until crust is done.

Apricot Salad

1 (3 ounce) box orange Jell-O
1 cup boiling water
1 (6 ounce) jar apricots baby food
1 cup Cool Whip

Add water to gelatin. Stir until dissolved. Add apricot baby food. Chill and fold in Cool Whip.