Apricot Recipes

In the late 19th century, the families of Sicily came to America bringing their most cherished Italian customs and cooking. Prominent among them were flavorful, fresh fruit desserts, such as this lovely tart. Serve with a scoop of vanilla ice cream or, even better, gelato.

Combined with sliced radishes, baby bok choy, and dried apricots, the remaining meat from Chicken and Mushroom Stroganoff forms an Asian salad with fresh flavor.

Cooks from the American South to Southeast Asia know that when pork hits the grill—often with a sweet or spicy sauce—something magical happens. Serve this grilled pork recipe with a summer salad of nectarines, tomatoes, and mint. Brown rice pilaf completes the meal.

Look for apricots that are slightly underripe so they'll stand up to the heat, or you can substitute two medium peaches. We like the smooth texture and intense flavor of imported Parma prosciutto in this dish.

If you don't have lime basil, substitute any fresh basil plus 1/2 teaspoon grated lime rind. Plums will also work in place of pluots.

A sprinkling of fresh, fragrant thyme leaves over ripe apricots helps bring this flat cake to staff favorite status. Food Editor Ann Taylor Pittman agrees: "The addition of thyme is an absolutely ingenious, delicious touch."

This sweet and savory dish is a perfect place to incorporate seasonal fruit. Plums are delicious – and beautiful – in place of apricots.

Mini sliders are a fun weeknight meal the whole family is sure to love. Dijon mustard gives the apricot chutney the perfect amount of peppery tang to complement the grilled chicken.

This composed salad is a delicious mix of earthy, fruity, and tangy flavors. We love the trick of using apricot preserves to add sweetness and body to the dressing; you can also use orange marmalade for a bitter note.

Fresh herbs turn a couple of pantry basics into a beautiful glaze for chicken.

Serve with a snap pea and radish sauté for a filling and delicious meal.

Did you know: Apricots and their stone fruit cousins are members of the rose family? Put them to good use in this delicious condiment.

Bake and freeze these bites up to a week in advance. Try a trio of flavors like a fig jam and goat cheese filling, or finely chopped apples tossed with honey and cinnamon.

Stone fruits work their magic with this dessert. Serve warm with vanilla low-fat ice cream.

This cocktail will shine as bright as your favorite red carpet stars. Blueberries bring a pop of color and flavor. Top with a mint sprig for a fragrant garnish.

Freekeh is an ancient variety of wheat that is harvested while green and then roasted for a fantastically nutty, smoky flavor. Package directions call for simmering on low for up to 25 minutes, but here it's cooked a little more quickly by raising the temperature to medium. Substitute couscous, quinoa, or rice if you can't find freekeh. If you can find fresh apricots, swap them in for dried, increasing the amount to 1 cup.

When you're serving a crowd, aim to keep the entrée simple while also making it delicious. Roast Pork Tenderloin with Spicy Apricot Jam achieves both goals beautifully: It’s done in only 30 minutes, requires basic pantry staples, and the sweet-spicy jam is the perfect finishing touch. For more heat in the sauce, double the crushed red pepper, or try stirring in a seeded habanero chile or serrano pepper. To turn this into a fitting brunch option, serve with split Orange, Honey, and Thyme Biscuits; for a fantastic lunch idea, serve on pretzel or onion rolls.

For a pretty touch, dip the edges of the Champagne flutes in a mixture of sugar and grated lime rind.

Perfect for a night of entertaining friends, these phyllo cups are overflowing with delicious melted Brie, crumbled bacon, and sweet apricot jam.