Recipes

Apricots rank high in vitamins A (beta-carotene) and C, provide a good source of potassium, and contribute iron, calcium, phosphorus, and fiber to the diet. The bonus - they're low in fat, calories, and sodium.

Selecting Fresh Apricots
The fresh apricot harvest begins in mid-May and lasts for about eight weeks. When selecting fresh apricots, look for plump, well-formed, fairly firm fruit with a delicate aroma and golden orange color. Ripe fruit should be refrigerated. To ripen firm fruit, hold at room temperature or place in a paper bag with an apple or a banana.
NUTRITION INFORMATION

Try these great ways to prepare apricots:
Savory Fresh Apricot Bites Apricot Stuffed Chicken Chinese Apricot Chicken Apricot Pasta Salad Apricot Pork Salad	Fresh Apricot Dessert Topping Fresh Apricot Pies Apricot Ice Cream Apricot Cherry Cobbler Apricot Bavarian

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Savory Fresh Apricot Bites
4 oz cream cheese, softened 12 fresh apricots, halved 1/2 cup pistachios, finely chopped
Stir cream cheese until smooth; pipe or spoon into apricot halves. Sprinkle tops with pistachios. Serve as an appetizer, snack, or dessert. Makes 12 servings.	Nutrition information per serving: 81 calories, 2 g protein, 6 g carbohydrates, 27 mg sodium, 6 g fat, 10 mg cholesterol, 1 g dietary fiber, 670 IU vitamin A, 116 mg potassium.

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Apricot Stuffed Chicken
2 whole chicken breasts, boned, skin on 1/2 cup dry stuffing mix 1/4 cup chopped onion 2 tbsp unsalted butter, melted 1/2 tsp ground ginger 4 fresh apricots (1/2 lb), halved 1/2 cup apricot jam 1 tbsp cider vinegar
Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halved on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5-1/2 inches above medium-hot coals 15 minutes, turning once or twice. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done, about 5 to 10 minutes. Makes 4 servings	Nutrition information per serving: 340 calories, 17 g protein, 40 g carbohydrates, 163 mg sodium, 13 g fat, 62 mg cholesterol, 1 g dietary fiber, 1095 IU vitamin A, 368 mg potassium.

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Chinese Apricot Chicken
1 whole chicken (4 LB), cut up 1/2 cup rice wine vinegar or white wine vinegar 1/2 cup water 1/2 cup sugar 3 tbsp soy sauce 2 tbsp sherry 3 tbsp catsup 2 tbsp cornstarch 2 tbsp peanut oil 6 fresh apricots (3/4 LB), halved 3 green onions, cut into 2-inch slivers
Cut chicken parts into 2-inch pieces, using a cleaver, whacking straight down through the bone (or have a butcher do it for you). Combine vinegar, water, sugar, soy sauce, sherry, catsup, and cornstarch for sauce; set aside. In a wok or large frying pan, heat oil and stir-fry chicken over high heat 10 minutes or until tender and golden brown. Add apricots; stir-fry 1 minute. Pour sauce mixture over chicken; cook, stirring until thickened. Garnish with green onion slivers. Makes 6 servings	Nutrition information per serving: 812 calories, 58 g protein, 30 g carbohydrates, 819 mg sodium, 51 g fat, 227 mg cholesterol, 1 g dietary fiber, 1405 IU vitamin A, 825 mg potassium.

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Apricot Pasta Salad
4 oz fusilli (corkscrew) pasta 6 fresh apricots (3/4 LB), cut into quarters 1 whole chicken breast, cooked and shredded 2 small zucchini (1/2 LB), julienned 1 red bell pepper, julienned 1 tbsp chopped fresh basil or 2 tsp dried Apricot Basil Dressing (recipe follows)
Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing. Makes 4 servings APRICOT BASIL DRESSING Combine 2 fresh, ripe apricots (pitted), 2 tbsp white wine vinegar and 1 tbsp sugar in blender; whirl until blended. With blender running, slowly add 1/4 cup vegetable oil until thick and smooth. Stir in 1 tbsp chopped fresh basil or 1 tsp dried basil. Makes 1 cup	Nutrition information per serving: 270 calories, 11 g protein, 27 g carbohydrates, 19 mg sodium, 15 g fat, 18 mg cholesterol, 3 g dietary fiber, 2305 IU vitamin A, 568 mg potassium.

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Apricot Pork Salad
3/4 LB pork chops (2 small or 1 large) 1 qt torn salad greens 6 fresh apricots (3/4 LB), cut into wedges 3/4 cup walnut halves, toasted 1/3 cup red wine vinegar 2 tbsp sugar 3/4 tsp tarragon, crumbled 1/4 tsp each marjoram and thyme, crumbled 1/2 cup vegetable oil
Broil pork chops 5 to 6 minutes on each side or until done; cool (or place pork in microwave-safe dish with 1/4 inch water. Cook, covered, at high power 3 to 5 minutes or until done; cool). Cut cooked pork into narrow strips. Place greens in salad bowl. Top with pork, apricots, and walnuts. To make dressing, combine vinegar, sugar, and herbs in small jar; shake well. Add oil; shake well again. Toss 1/4 cup dressing with salad; refrigerate remaining dressing. Makes 4 main dish salads	Nutrition information per serving: 410 calories, 30 g protein, 17 g carbohydrates, 59 mg sodium, 26 g fat, 70 mg cholesterol, 3 g dietary fiber, 1665 IU vitamin A, 820 mg potassium.

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Fresh Apricot Dessert Topping
2 cups sliced fresh apricots (about 12 oz) 1 tablespoon granulated sugar 2 tablespoons apricot nectar or orange Muscat dessert wine
Mix together apricots, sugar and nectar; set aside. Top shortcake, pound cake, ice cream, frozen yogurt, etc. Makes 6 servings	:

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Fresh Apricot Pies
2 tbsp lemon juice 10 cups sliced fresh apricots (4 LB) 2 cups sugar 1/4 cup quick-cooking tapioca 1/2 tsp cinnamon Double crust pastry for 9-inch pie(s) 2 tbsp butter Cream or beaten egg
Sprinkle lemon juice over apricots Blend in sugar, tapioca, and cinnamon; mix lightly. Let stand 15 minutes. TO BAKE FRESH APRICOT PIE Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tbsp butter. Add top pastry; flute edge of crust. Brush top pastry with beaten egg. Bake at 425°F 40 minutes or until fruit in center of pie is cooked. TO FREEZE EXTRA PIE FILLING Place half of filling in large freezer bag; dot with 1 tbsp butter. Squeeze out air and seal. Place in 9-inch pie pan; shape to fit pan and freeze. Once frozen, remove pan. TO BAKE FROZEN PIE FILLING Unwrap and place frozen filling in unbaked 9-inch pie shell. Add top pastry; flute edge of crust. Bake at 425°F 60 to 70 minutes. Makes 2 nine-inch pies, 8 servings each	Nutrition information per serving: 552 calories, 7 g protein, 74 g carbohydrates, 406 mg sodium, 27 g fat, 17 mg cholesterol, 3 g dietary fiber, 1580 IU vitamin A, 391 mg potassium.

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Apricot Ice Cream
1 can (12 oz) skimmed evaporated milk 1 envelope plain gelatin 3/4 cup sugar 6 fresh apricots (3/4 LB), diced 1-1/2 cups apricot nectar 1 cup low-fat plain yogurt 1 tsp vanilla
Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Pour mixture into ice cream maker; freeze according to manufacturer's directions. Makes about 2 quarts	Nutrition information per 1/2 cup serving: 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.

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Apricot Cherry Cobbler
8 fresh apricots (1 LB), sliced 1/3 cup sugar 2 cups pitted fresh cherries (1/2 LB) 1 tbsp flour 1 cup all-purpose flour 1/2 cup yellow cornmeal 1/4 tsp salt 1-1/2 tbsp plus 1 tsp sugar 2 tsp baking powder 1/2 tsp grated orange peel 5 tbsp unsalted butter, chilled 3/4 cup low-fat milk
Heat oven to 375°F. Combine apricots and 1/3 cup sugar; set aside. Combine cherries and 1 tbsp flour; set aside. Combine dry ingredients; reserve 1 tsp sugar. Stir in orange peel Cut in butter until mixture resembles coarse meal. Add milk; stir just to moisten dry ingredients. Combine fruit in buttered 1-1/2-quart baking dish; spoon batter over top. Sprinkle with remaining sugar. Bake 25 to 30 minutes or until golden brown. Cool slightly and serve. Makes 8 servings	Nutrition information per serving: 255 calories, 4 g protein, 42 g carbohydrates, 205 mg sodium, 9 g fat, 21 mg cholesterol, 3 g dietary fiber, 1190 IU vitamin A, 309 mg potassium.

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Apricot Bavarian
8 fresh apricots (1 LB) 1-1/2 envelopes plain gelatin 1/4 cup water 2/3 cup sugar 2 cups non-fat plain yogurt
Drop apricots into boiling water to cover. Return to boil; simmer 5 minutes or until skins begin to split. Drain; rinse under cold water. Halve fruit; discard skins and pits. Puree apricots in blender or food processor; set aside. Combine gelatin and water in small saucepan; stir over low heat until dissolved. Mix sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin. Chill until firm. Makes 6 four-ounce servings	Nutrition information per serving: 174 calories, 7 g protein, 37 g carbohydrates, 67 mg sodium, .5 g fat, 1 mg cholesterol, 1 g dietary fiber, 995 IU vitamin A, 433 mg potassium.

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