Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

A simple showcase for golden apricots

Recipe: Baked apricots in almond cream

Baked apricots in almond cream
Apricots baked in almond cream is an easy summer dessert. (Photos: Debbie Arrington)
A golden fruit for the Golden State, apricots are a favorite California delicacy, especially in June at the start of summer. Fragile and delicate, apricots feel special. I try to treasure everyone I pick.

I've loved apricots as long as I can remember. I'm sure I ate them (strained) as a baby. I've enjoyed them ever since.

As a gardener, apricots taught me patience. You have to wait and wait and wait until they're almost just right. Then, wait some more as they continue to soften and ripen off the tree, sitting on the kitchen counter tempting me.

Apricots on a plate
Eight ripe apricots are enough for a delicious dessert.
Growing up with an abundant tree, I assumed all backyard apricot trees would be as equally fruitful. But no; the birds and squirrels are ever opportunistic.

Besides apricot trees in my own yard, I was very pleased to see an apricot among the little orchard at our community garden. In five years, I picked two apricots. Pruning at the wrong time, lack of consistent irrigation, stink bugs and hungry critters made our apricot crops extremely slim. Three years, there were no apricots at all.

But this spring, the community apricot tree finally bore a good crop with fruit to share. I brought home some, but not enough for a pie. Besides, it's too hot to bake a whole pie.

The solution: Skip the crust, cut the cooking time and keep it simple. Let the apricots shine.

This recipe, adapted from Nicole Routhier's "Fruit Cookbook" ( Workman, 1996), can be used with any summer stone fruit. The classic mixture of apricots and almonds smells as good as it tastes. The total oven time is under 15 minutes.

Baked apricots in almond cream
Makes 4 to 6 servings

Ingredients:
5 tablespoons butter, room temperature, plus more to butter the pan
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/4 cup almond flour or finely ground blanched almonds
8 to 9 fresh apricots, halved and pitted
1/4 cup apricot preserves
2 tablespoons fresh lemon juice

Instructions:
Make the almond cream. In a bowl, cream together butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add vanilla and almond flour; mix to combine well.
""
The apricots are ready to be covered with almond cream.
Butter a 10-inch round pie plate or baking dish. Arrange apricots cut side down in prepared dish. Spoon almond cream over apricots, spreading to cover the fruit completely. (At this point, this dessert can be covered and refrigerated for several hours or overnight. Bring to room temperature before baking.)

Preheat oven to 500 degrees F.

Bake until the almond cream starts to set and the edges are golden, about 8 to 10 minutes.

Meanwhile, mix together the preserves and lemon juice.

Remove dish from oven. Gently spoon the preserves over the baked apricots.

Return dish to the oven and bake until topping is golden brown and bubbly, about 3 to 5 minutes longer.

Remove from oven; the almond cream will not be completely set. Let cool.

Serve warm or at room temperature with a little whipped cream, if desired.

Comments

0 comments have been posted.
RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Taste Winter! E-cookbook

Lemon coconut pancakes

Find our winter recipes here!

Local News

Ad for California Local

Thanks to our sponsor!

Summer Strong ad for BeWaterSmart.info

Dig In: Garden Checklist

For week of Feb. 18:

It's wet to start the week. When you do get outside, between or after storms, concentrate on damage control:

* Keep storm drains and gutters clear of debris.

* Clean up tree debris knocked down by wind and rain.

* Where did the water flow in your garden? Make notes where revisions are necessary.

* Are any trees leaning? See disturbances in the ground or lawn around their base? Time to call an arborist before the tree topples.

* Dump excess water out of pots.

* Indoors, start peppers, tomatoes and eggplant from seed.

* Lettuce and other greens also can be started indoors from seed.

* Got bare-root plants? Put their roots in a bucket of water until outdoor soil dries out. Or pot them up in 1- or 5-gallon containers. In April, transplant the plant, rootball and all, into the garden.

* Browse garden websites and catalogs. It’s not too late to order for spring and summer.

* Show your indoor plants some love. Dust leaves and mist to refresh.

Taste Spring! E-cookbook

Strawberries

Find our spring recipes here!

Taste Summer! E-cookbook

square-tomatoes-plate.jpg

Find our summer recipes here!

Taste Fall! E-cookbook

Muffins and pumpkin

Find our fall recipes here!