June 14, 2012

In two weeks we’ve harvested some 80 pounds of apricots. Though we’ve given many away, we’ve been busy in the kitchen after work and on weekends.

Apricot compote (or “stewed apricots” as my mother and grandmother called them) is our favorite way to preserve the harvest for months to come. 

To this amount of apricots I add about one-third cup water. You can add sweetener to taste (sugar, agave nectar, apple juice etc.). Bring to a soft boil and cook for 5-10 minutes.

Here’s how I freeze them. I usually layer over the surface of the apricots in the freezer container, one tablespoon of orange juice (less if using lemon juice). This does a reasonable job of preventing color change.

This week I had some green oranges drop. They’re not good to eat, but have juice. 

Then I cut a square of waxed paper to exclude air and further minimize browning.

Labeled and dated they’re dispatched to the chest freezer.

If you’re in California, check your farmer’s market for apricots. Often the late varieties grown in the Central Valley continue into August.

More ways I’m using and preserving the apricot harvest in future posts. Today, join Robin at The Gardener of Eden for more Thursday’s Kitchen Cupboard posts.