Apricot Recipes

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Apricot and Almond Custard
4 cups hot milk 8 eggs (well beaten) whites, separated from yolks 1/2 teaspoon salt 1/2 teaspoon grated nutmeg 1/2 cup sugar (generous) 1 teaspoon lightly roasted and finely chopped blanched almo
Apricot Sauce | Powdered sugar
Powdered sugar Apricot juice Apricots 1 egg white
Apricot Paste
1 can apricots Sugar
Apricot Whip
1 lb dried apricots 1 package orange jello 1 cup sugar Juice of 1 lemon Whipped cream
Apricot Sauce | 3/4 cup apricot pulp
3/4 cup apricot pulp 3/4 cup heavy cream Sugar
Apricot Marmalade
Apricots Loaf-sugar
Apricot or Peach Jam
Apricots or peaches 1 pound of double-refined sugar 3 spoonful of water
Apricot Refrigerator Cake
1 cup sugar 1/2 cup apricot juice 4 egg whites, beaten stiff Few grains salt 1 pint whipping cream 1~2 1/2 can apricots 1 pound vanilla wafers, lady fingers, angel food or white cake
Apricot Soufflé
1 cup canned apricots 1/2 cup sugar 3 egg whites 6 drops almond extract
Apricot Jam
1 lb dried apricots 4 pints boiling water 3 lbs sugar 3 ounces almonds, blanched (optional)

Apricots are commonly used in baking and as an added flavor in meat entrees
Apricots are good for dieting because they are low in calories and high in fiber which leads to water absorption and a feeling of being full
One serving of apricots can provide nearly half of the daily recommendation for vitamin A
Dried apricots are loaded with soluble fiber which is helpful to the digestive system
Botanically speaking, the apricot is a cousin of the plum, the almond, the peach, and the nectarine
Apricots are rich with Lycopene which is a cancer-fighting antioxidant and has been linked to improved fertility
Apricots are usually treated with sulfites which can affect about 1 in 100 people who are allergic
Dried apricots are actually healthier than fresh apricots as they have a higher concentration of vitamins and nutrients
Ancient Persian people referred to apricots as the "Egg of the Sun"
Today the nation that produces the highest volume of commercial apricots is Turkey
The word "apricot" is derived from a latin word that means early ripening and has the same basis as the word "precocious"
Mediterranean apricot seeds are so sweet and savory they can often be used as a substitute for almonds
Egyptians use apricots to make a juice called amar al-din which is poplar during Ramadan
The cultivation of apricots began in Armenia and the scientific name reflects this: Prunus Armeniaca

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