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.

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If you give this recipe a try, let me know what you think by leaving a comment and rating it. And don’t forget to take a picture and tag it #asweetpeachef on Instagram! I LOVE seeing what you come up with. Enjoy!

5 from 1 vote
Sauteed Apricots recipe and images by Lacey Baier, a sweet pea chef
Sautéed Apricots
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

Try these Sautéed Apricots over yogurt, on pancakes, or by themselves. Great way to liven up fresh apricots.

Categories: Side
Difficulty: Easy
Keyword: apricot salt substitute, fresh apricot sauce, what to do with apricots
Servings: 2
Calories: 177 kcal
Author: Lacey Baier of A Sweet Pea Chef
  • 1 1/2 tbsp coconut oil (can also use unsalted organic butter)
  • 5 fresh apricots pitted and cut into quarters
  • 2 tbsp coconut sugar, plus 1 additional tbsp. if apricots are tart
  • 1 tsp balsamic vinegar
  • 1/2 tsp vanilla extract
  • 1/8 tsp ground nutmeg
  1. Heat sauté pan or skillet over medium-high heat. Add oil and heat until melted.

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

  3. Add apricot mixture to pan and cook until sauce thickens and apricots just slightly start to fall apart, about 8-10 minutes.
  4. Serve warm or chilled.
Nutrition Facts
Sautéed Apricots
Amount Per Serving (3 apricots)
Calories 177 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5.5g28%
Cholesterol 22.9mg8%
Sodium 6.6mg0%
Carbohydrates 23.9g8%
Fiber 1.8g7%
Sugar 22g24%
Protein 1.4g3%
Vitamin A 850IU17%
Vitamin C 12.4mg15%
Calcium 30mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

Lacey Baier

Hey there! I’m Lacey Baier and I’d like to welcome you! I’m a healthy lifestyle influencer and the creator of this clean-eating blog and YouTube channel, as well as cleanish, my clean-eating supplement brand. My recipes have been published on Food Network, Good Morning America, FoxNews, Tastemade, Fitness Magazine, and much more. I live in Austin, Texas with my husband and four kiddos. Let’s get started!

8 thoughts on “Sautéed Apricots

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

    1. 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. 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!

    1. I’m pretty picky with dried apricots, too. I love the ones they call “California style” but I think I prefer them more dried out than you do 😉

      Thank you for sharing your apricot story 🙂

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