by Chef Kendall Huff
Native Foods Cafe
No no, not the Willy Wonka Egg. I'm talking about these Golden Eggs...
Still having issues? Apricots friends!! Yes, the Greeks once called these sweet, orange fruits the “Golden Eggs” way back in the day. Which, is one is the theories as to how they made there way to us here in the states. In the Springtime, when the apricot trees are blooming, they create this wonderful pinkish/white flower that houses and feeds millions of hungry little bees.
Today we can get our apricots fresh (only in season May to Sept), dried and/or canned. Dried apricots are found at nearly every market, but watch out for those added sulfates! Sometime companies add this to extend the shelf life of dried fruit and keep that bright orange color, but it’s definitely not good for you. Don’t be afraid of the darker variety. In the end, it’s a better snack for your body.
We can also find apricots in our everyday supplies. Take this Apricot Scrub for example.
Jason’s has an entire line in Apricot scented products to choice from. Check em out.
The apricot is also low in calories, full of antioxidants, vitamins, and minerals. It makes perfect sense to make beauty products made from apricots. They contain 64% of our daily Vitamin C count and are packed with Vitamin A. Which all ladies know helps with skin, hair, nails, teeth and eyes!
Now I personally don’t make a lot of things with apricots. I should make jams, jellies, marmalades and BBQ sauces…but I don’t. So for this blog, I kind of went out on a limb and tried something …a bit different. I made an Apricot Orange Pie. It’s definitely a different idea, but it’s also SUPER TASTY!
Apricot Orange Pie
What you’ll need:
1 lb. Dried Turkish Apricots
2 cups apricot juice (mine was half apricot and peach)
½ cup water
1/2 cup apricot jam (no sugar)
1 TBSP orange peels (dried)
¼ cup agave
1 pie crust
seasonal fruit for garnish
1. Preheat your oven to 375 degrees.
2. Place the apricots, juice, water, orange peels, agave and jam in a saucepan and cook on low heat for 15 to 20 minutes. If you need to add more water, please do. This is to moisten the apricots and allow them to soak up all those flavors.
3. Once the dried apricots are plump and full, remove the pan from the heat and buzz with a hand mixer or blender. BE CAREFUL: There may be a pit.. or 2! And they can damage a good blade pretty bad.
4. Place the apricot filling into the pie shell and bake for 35 to 40 minutes. The filling will firm up while the outer edges of the pie shell get golden brown.
5. Once the pie is done, and cold enough to handle, add a few off your favorite berries and sliced fruits on there. Why not!
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