Apricots, Apricots and More….

Delicious apricots are available fresh from late May to the end of August. It is best to buy them from you local farms. Be aware of how much spray and which kind has been used. Try and buy organic whenever possible. 

Check here for organic farms. in the Niagara region. Please feel free to add any local farms in your regions in the comments below.

Apricots can be used for:

  1. Eat raw as a snack
  2. Chop up for cerals
  3. Infuse with brandy
  4. Use in cakes and breads
  5. Add to salads
  6. BBq them
  7. Add to pork and chicken dishes
  8. Jams, spreads & coulis

Here is a recipe for a Apricot & Lavender Coulis made with Creekside’s Pinot Grigio

Half one pound of apricots and remove the pits and and to a medium sized saucepan add 1/2 cup of organic maple syrup ( or sweetener of your choice) and 1 cup of Pinot Grigio and 1/2 teaspoon organic vanilla and 1 teaspoon freshly chopped lavender. Bring to a boil and reduce to low and cook for around 15 to 20 minutes until thickened.

Place in an air tight jar and cool. Refrigerate for up to a month.

For an added decadence add 2 tablespoons of apricot coulis to some organic cream and add to your favourite cake, I add it it on top of my blender brownies.

Check out Hinterbrooks Franc Blanc paired with apricot brandied cake.

Peach season is upon us stay tuned !!!


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