I have already made pots and pots of apricot jam….
… standard apricot jam, 25 litres, sadly one 10 litre pot burned a little, but it's still edible.
… apricot and ginger jam, 10 litre pot
… vanilla apricot jam with 1kg apricots
… apricot and lavender jam with 1kg apricots
The last two jams were experiments, hence the small quantities. I was trying recipes from my lovely new Salt Sugar Smoke book by Dianne Henry. I am pleased to say they are both delicious.
I've also made a double batch of apricot chutney using the old Kook en Geniet recipe and some very ripe apricots. Delicious.
Then, keen to try more apricot recipes, I went trawling through my recipe books. I found my Aunty Leslie's Lamb and Apricot Stew recipe which made a fantastic slow cooked meal. I made Fresh Apricot Ice-cream from David Lebowitz's, The Perfect Scoop. I have the makings of his Apricot Sorbet chilling in the fridge. I also sold Vanilla Panna Cotta with Apricot Coulis at the food market. It was a great success.
Today I started the making of Apricot Schnapps and Apricot Liqueur, both recipes from Salt Sugar Smoke.
Then I made an apricot cheesecake from my Eating for Sustained Living recipe book by Liesbet Delport and Gabi Steenkamp. I have two friends coming for tea this afternoon. They are both diabetic, so hopefully this low GI treat is not too decadent for them.
Yesterday I turned some of the burned jam into a none-the-wiser jam tart which was gobbled down with great gusto.
I still want to make David Lebowitz's honey roasted apricots, and my mum's apricot cake.
Oh yes, I bottled some perfect apricots, 4 litres, but got distracted while they were cooking and overdid them until they were squishy. I froze 12 bags of whole apricots and dried 2 trays worth. In between I nibbled a few fresh ones.
You know what I always say, USE-IT-DON'T-LOSE-IT. So if I didn't make the most of the apricots now, then we would lose out for the rest of the year.
I still want to dry a whole heap of them, and make some cordial. I also plan to turn the apricot syrup leftover from bottling into a refreshing iced tea.
As far as the peaches go, we've had them chopped onto breakfast oats, in a curried lentil salad and mostly just eaten them in their unadulterated fuzzy, juicy glory.