You know how they say there's only one true love for each of us out there?
Well, I feel that way about apricot trees.
Yep. I said apricot trees.
Let me explain...
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.
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.
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.
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
Equipment
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 ½ tablespoon coconut oil (can also use unsalted organic butter)
- 5 fresh apricots pitted and cut into quarters
- 2 tablespoon coconut sugar, plus 1 additional tbsp. if apricots are tart
- 1 teaspoon balsamic vinegar
- ½ teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
Instructions
- Heat sauté pan or skillet over medium-high heat. Add oil and heat until melted.
- In a medium mixing bowl, combine apricots with coconut 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.
Naomi Bowman
Look for Blenheim apricots. Fewer than 10 Blenheim apricot orchards left in the US! We have one here in California thank goodness and they produce the most delicious apricots!
Dustin
Makes me miss San Luis lol.
katie
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.
~Kelleigh~
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 😉 ♥
Lacey Baier
You're very welcome, Kalleigh. Your tree sounds fabulous, too 🙂
Carolyn
Lacey, could your recipe for peach jam also be used to make apricot jam -- same process, different fruit? Thanks.
Lacey Baier
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!
NanaBread
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!
Lacey Baier
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 🙂