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Thursday, June 2, 2011

Apricot Sauce

As I mentioned earlier this week, summer has hit in full force. The box of produce from AHOrganics was full of luscious fruit. I am overwhelmed by how sweet and delicious it all is.

We aren't quite keeping up with some of it, though. I noticed this morning that the apricots were starting to go bad, so I quickly scooped them up, cut off the mushy parts, and made them into apricot sauce.

This can be used as a dressing for chicken or pork, or drizzled over ice cream, or stirred into plain yogurt... but it can also be eaten as it is. My kids will be seeing it in their lunch boxes this week.  It is super easy and quick to make, and it is delicious. It uses the entire apricot (skin and all), so it retains the vitamins and fiber, but eliminates any issues my kids have with mealy texture or the fuzzy skin.

First, cut the apricots into chunks, and remove the pits. (I had about 8 apricots).

Put the apricot chunks, about a half cup of water, and 3-4 tablespoons of sugar into a saucepan. Bring it all to a simmer, and cover and cook for about 5 minutes, until the apricots are all tender.

Pour the apricot mixture into a food processor, add a tablespoon of lemon juice (to preserve the color), and pulse for just a second... you want it to be blended but still a tiny bit chunky. At this point, you may want to add a bit more sugar to taste.

It can be served warm or chilled. Or divided into little containers and kept in the fridge for hungry students to eat all week.