23 Sweet-Tart Apricot Recipes From Fruit Butter to Cocktails
Incorporate fresh, dried, or pickled apricots into these sweet-tart dishes all year long.
Sweet, tart, and tangy, apricots are a versatile stone fruit for all kinds of preparations beyond jam, from fruit butter and ketchup to cookies and pastries. You can use fresh and dried apricots in glazes, pan sauces, and roasts among chicken, duck, lamb, and turkey mains. Apricots can be pickled to accompany pork rillettes; roasted and pureed for a cocktail or shave ice; or boiled and pureed for pâte de fruit. Browse through these vibrant apricot recipes to make the most of fresh apricots from the farmers market or a bag of dried apricots from the supermarket.
Lamb and Butternut Squash Tagine with Apricots
Savory lamb, salty olives, and the warm spices in ras el hanout balanced with sweet butternut squash, apricots, and a touch of honey for this simply stunning tagine.
Toffee-Apricot Oat Cookies
These lacy cookies are studded with tart dried apricot, salty-sweet chunks of toffee, and sweet milk chocolate for the perfect sensation of flavors and textures.
Sárgabarack Lekvár (Apricot Fruit Butter)
Aubrie Pick
Writer and recipe developer Sarah Copeland describes lekvár as a cross between preserves and fruit butter — spreadable, with soft chunks of fruit throughout. She serves it on palacsinta (Hungarian pancakes) and says the sweet and tangy apricot butter is also often given as a gift to dear friends and neighbors.
Apricot-Nectarine Julep
A puree of roasted apricots and nectarines brings out bourbon's notes of vanilla and nutmeg, making for the ultimate late-summer cocktail. Pour some of the reserved puree on top of the crushed ice for a cocktail that almost resembles a Hawaiian shave ice.
Apricot Kuchen with Labneh Whipped Cream
Author Adeena Sussman's simple, sweet cake is laden with juicy, tart apricots and served with a tangy labneh whipped cream. It's ready in an hour and a half.
Braised Chicken Thighs with Apricots and Green Olives
Cooking instructor and author Molly Stevens enhances a relatively quick stovetop chicken braise with smoky pimentón (Spanish paprika), sweet apricots, bright lemon zest, crisp wine, and a handful of briny olives.
Charred Green Beans with Apricots
For this bright, 20-minute side dish, F&W culinary director at large Justin Chapple adds sweet apricots to his fiery and fresh-tasting sautéed green beans.
Riesling Pâte de Fruit
Justin Chapple's genius idea to use Riesling in place of water enhances the apricot flavor and gives these sugar-crusted confections extra dimension.
Anoush Abour (Noah’s Pudding)
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox
Anoush abour translates to “sweet soup” and is a fruity, nutty delicacy made of softened wheat berry pudding topped with a mosaic of pomegranate arils, slivered almonds, and dried apricots. It's a must at Armenian Christmas tables, and has deep roots in Turkish cuisine.
Apricot, Almond, and Brown Butter Tart
This tart is crispy and tender, tangy and sweet all at the same time. The recipe works with fresh or dried apricots.
Chicken Breasts with Apricot-Onion Pan Sauce
After sautéing chicken breasts, recipe developer Melissa Rubel Jacobson adds diced onions and white wine to sweep up the delicious browned bits left in the skillet, then sweetens the sauce slightly with dried apricots and apricot preserves.
Apricot-Tarragon Cocktail Cookies
One reader called legendary baker Dorie Greenspan's cookies "a nice, sophisticated nosh." Use fresh, plump, dried Turkish apricots for these treats that can be made ahead.
Spicy Apricot Wings
An apricot-based sauce brushed on pit master Chris Lilly's chicken wings before grilling gives them plenty of flavor, and the extra sauce is good for dipping.
Yogurt and Apricot Pie with Crunchy Granola Crust
Warm apricot preserves are poured on top of this pie's yogurt filling, gently spread in an even layer, before the whole dessert is chilled.
Spiced Leg of Lamb with Olives, Apricots and Lemons
Jeff Cerciello, chef at Los Angeles's Farmshop restaurant, went for "big visual impact" with this lamb that's roasted with dried apricots, lemons, and olives.
Greek Yogurt Panna Cotta with Honey-Glazed Apricots
Pastry chef Kate Neumann tops this cool, delicate dessert with dried apricots that she's plumped in wine and honey.
Rice with Duck and Apricots
2011 F&W Best New Chef George Mendes's signature dish mixes pitted kalamata olives and diced dried apricots in with poached duck breast and homemade duck confit in arborio rice.
Dried Apricot and Cherry Mostarda
Former F&W Test Kitchen senior test kitchen editor Grace Parisi's version of this Italian fruit and mustard condiment takes 15-20 minutes. Serve it with cheese and charcuterie.
Grandma Zerr's Apricot Kuchen
© Tina Rupp
Kuchen is a traditional German fruit- or cheese-filled yeast cake that's common in North Dakota and served at any time of day. This is pastry chef Nancy Olson's adaptation of her grandmother's version.
Pork Rillettes with Pickled Apricots
The quick pickle of dried apricots is an ingenious sweet-tart accompaniment to the rich pâté here.
Curried Apricot-and-Tomato Ketchup
Grace Parisi makes this sweet condiment in a half hour.
Apricot-Glazed Turkey with Fresh Herb Gravy
The gorgeous mahogany color of Melissa Rubel Jaconson's roasted turkey comes from a glaze of lemon-infused apricot jam.
Chicken and Kale Salad
Toss a half cup of dried apricots with kale, poached chicken, and walnuts for this 45-minute salad served with a balsamic-Dijon dressing.
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