Sautéed Apricots

You know how they say there’s only one true love for each of us out there?

Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef

Well, I feel that way about apricot trees.

Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef

Yep.  I said apricot trees.

Let me explain…

Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef

You see, I grew up on a 60-acre ranch in a small town.  On that ranch, there was this apricot tree.

Now, this was no ordinary apricot tree.

Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef

This was the apricot tree.  The tree that produced apricots against which all apricots would later be judged (though I did not realize it at the time).

The apricots from this wonderful little tree were absolutely spectacular.  Sadly, I’ve never quite been able to find equivalent apricots to the wondrous little pieces of heaven I so effortlessly picked on that ranch.

Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef

Oh, what I would give to have that tree again!  My one true apricot tree. Sigh.

Given that all apricots since have paled in comparison, I tried to find other ways to enjoy them.

Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef

Like adding butter and sugar.  Seems reasonable, right?

This is a simple way to prepare fresh apricots that will increase their flavor and make a tasty little topping for ice cream or yogurt.  Though, we also like it by itself.

For all those apricots that didn’t come from my one true tree.

Sautéed Apricots

1 1/2 tbsp. unsalted butter
5 fresh apricots, pitted and cut into quarters
3 tbsp. brown sugar (plus 1 additional tbsp. if apricots are tart)
1 tsp. balsamic vinegar
1/2 tsp. vanilla extract
1/8 tsp. ground nutmeg

Directions

Heat sauté pan or skillet over medium-high heat. Add butter and heat until melted.

In a medium mixing bowl, combine apricots with brown sugar, balsamic vinegar, vanilla extract and nutmeg. Toss to combine.

Add apricot mixture to pan and cook until sauce thickens and apricots just slightly start to fall apart, about 8-10 minutes.

Serve warm or chilled.

Comments

  1. katie says

    I remember my great grandmother’s apricot tree in Beaumont, TX. The apricots were so soft and sweet! I bought some apricots from the store the other day craving the sweet taste I experienced when I was a kid, but was sadly disappointed at how bland and flavorless the apricots I purchased were. I found your website while searching for a recipe that could brings these apricots to life a bit so they don’t end up in the trash. Thanks for sharing. I look forward to trying this soon.

  2. ~Kelleigh~ says

    Sadly, I know what you mean about the love of an apricot tree. My Grandmother had one on her farm in Texas when I was younger. I miss her and that tree. And yes, the apricots in New Mexico pale in comparison, when you can find them fresh off the tree, that is. Thanks for bringing back a great memory ;-)

  3. Carolyn says

    Lacey, could your recipe for peach jam also be used to make apricot jam — same process, different fruit? Thanks.

    • says

      Yes, Carolyn, I think it would work just as well with apricots. You might want to check the CERTO package instructions, however, just in case there are any minor changes. I’ve made fresh apricot jam before and it was to die for. Good luck!

  4. says

    Wow. Those are good looking apricots! I grew up loving apricots, too. My mother loved them, so I grew up loving them. It’s tough to find good ones, as you said, and that includes dried apricots. I like them about 1/2 dried – still a little plump in the middles – instead of dried to the brink of shoe leather. Thanks for the reminder of the goodness of apricots. Looks like I’ll be adding them to my shopping list this week!

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