I mean really...help!
We have an apricot tree in our yard that must have secretly taken growth hormones
or something, because it is literally raining apricots!
I mean...I'm feeding the neighbors, the passersby,
even the local crows & squirrels have gotten smart,
and don't venture more than the distance
an apricot will fall off the tree!
They are wonderful whole and eaten fresh.
Sliced up they are great with yogurt or ice cream.
Cut in half, wrapped in a slice of prosciutto and drizzled with balsamic vinegar,
they are a perfect pairing with a glass of wine.
I've even grilled them...they are so delicious that way,
slightly warm over vanilla ice cream,
the flavors burst, the warm sugars release...fantastic!
Last night...with yet another bucket full, I found an old
Martha Stewart recipe in a magazine for
I didn't have peaches...but I had plenty of apricots!
We were having company for dinner so I figured...perfect dessert.
This was one of the easiest desserts that I've whipped up in a long time, and so good.
It was creamy and rich, slightly sweet,
but balanced with the tart qualities of the apricots.
There was a custard yet almost cheesecake essence to it.
It bubbles up high and fluffy and smells divine,
and upon resting will fall slightly.
Serve slightly warm or at room temperature, dusted lightly with powdered sugar.
(and yes I know the photo below looks a little like scrambled eggs with fruit in it...eeeew,
but I can assure you it doesn't taste like that at all)
And the leftovers...
delicious for breakfast with a cup of coffee this morning!!
5 large eggs
1/2 cup all purpose flour
1 cup sour cream
1 cup whole milk
3/4 cup granulated sugar
(I used slightly less & it was just right)
3/4 tsp pure vanilla extract
1/4 tsp salt
1-1/4 pounds apricots, halved, pitted and cut into slices
confectioners sugar for dusting
Preheat oven to 375 degrees
In a medium bowl whisk eggs and flour until combined.
Add sour cream, milk, sugar, vanilla and salt and whisk together.
Pour mixture into a 3 quart baking dish.
Scatter apricots over top of batter.
(some will sink...just add more till you can see some on the top)
Bake until browned at edges and center is set...about 30-40 mins.
Let cool slightly.
Serve warm dusted with confectioners sugar.