Apricots -- Recipes, Types and Defintions

California is the only state that produces apricots to any extent, and partly to the fact that most varieties of apricots usually set a good crop even when planted in solid blocks.

Certain varieties such as the Moorpark and Alameda Hemskirke have the reputation of being light bearers. It was thought that these varieties might be partially self-sterile, while the varieties winch bore well were self-fertile.

The ooumon cultivated apricot is supposed to have originated in China or Japan; but vas brought into Europe many centuries ago. However, in the United 3tates it has not been an orchard fruit for more than sixty years. Botanically, it is known as Prunus armeniaca.

The apricot, next to the almond, is the most liable to frost injury of our deciduous tree fruits, and commercial success depends largely upon the selection of a location free from frost.

The occurrence of even light frosts during the blooming and setting, or soon after, may destroy the fruit without injuring the twigs and leaves. If the temperature falls to 4 or 5 degrees below freezing during th« months of March and April, no crop can be expected.

Therefore elevations above 1200 feet must be rejected because of the great danger of low temperatures. However, the apricot is not subject to injury from frosts that occur during December, January and February for at this time of the year the tree is in a dormant condition.

APRICOTS ON TOAST—Stewed apricots on sweetened toast, garnished with whipped cream (called apricots an crouton).

APRICOTS AND RICE FRITTERS—Half an apricot, the other half formed of rice croquett mixture, put together, breaded, fried an served with apricot sauce (called apricots a 1 Colbert).

APRICOTS WITH RICE—Stewed or canned apricots in syrup, bordered with sweetened rice, whipped cream over the apricots, sprinkled with chopped pistachio nuts (called apricots à la Condé).

APRICOT BAVAROISE—Stiff apricot marmalade with whipped cream containing a little gelatine mixed in, filled into molds, set till firm, turned out on a dish, and the edge piped around with whipped cream.

APRICOT CHARLOTTE—A pan or mold lined with lady fingers, strips of buttered bread or toast, filled with stewed apricots, covered with the same material as the lining, baked, turned out, and served with a fruit sauce

APRICOT COBBLER—(Sometimes called "Apricots D'Artois.") Two sheets of puff paste baked, one spread with apricot marmalade, the other laid on top, then cut in squares, diamonds or with a fancy shaped cutter, the edge ornamented with piped meringue, dried in the oven to a straw color, the centre of top decorated with jelly.

APRICOT COMPOTE—Apricots simmered in thick syrup till done, served with the syrup they were cooked in.

APRICOT CHARTREUSE—A centre jelly mold decorated at bottom with stiffened cream, sides coated with jelly, halves of cooked apricots fancifully placed around the mold, these again coated with jelly, the mold then filled with jelly, set, turned out, and the centre filled with Bavarian cream.

APRICOTS IN CASES—Fresh apricots halved, stoned, simmered in raspberry syrup, served in rice cases with angelica sauce.

APRICOT FRITTERS—Halves of apricots or spoonfuls of apricot marmalade laid on a thin circle of paste, another circle placed on top, edges pinched together, trimmed, fried till done. Also halves of apricots laid in diluted brandy and sugar for half an hour, then dipped in batter, fried, dusted with sugar, and served with a syrup sauce.

APRICOT PATTIES OR VOL-AU-VENTS—Very light patty shells, nearly filled with apricot marmalade, finished by filling and decorating with whipped cream.

APRICOT MARMALADE OR JAM—Raw apricots stoned and rubbed through a sieve. To every pound of the pulp is added ten ounces of sugar with a few of the kernels blanched and skinned; boiled till thick enough to coat a spoon.

APRICOT SHERBET—Apricots boiled in syrup; when done rubbed through a fine sieve, the syrup and pulp then poured into a freezer and frozen; when nearly done, a flavoring of maraschino and some whipped whites of eggs are added, then frozen five minutes.

APRICOT SAUCE—Water, sugar, apricots, lemon juice and a little grated orange rind, boiled, thickened with corn starch, then rubbed through a fine strainer.

APRICOT TARTLETTES — Small tartlette molds lined with puff paste, filled with apricot marmalade, baked; when done, the edges decorated with crystalized cherries, and the center piped with whipped cream.

APRICOT OMELET—Beaten eggs with a flavoring of vanilla made into an omelet, the inside enclosing some apricot marmalade or compote, omelet then placed on dish, dusted with sugar, marked with a hot wire, or glazed under a salamander.

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