A homemade apricot purée is very versatile. You can mix it into sweet and savory dishes.
Here is how I make make a quick flavor-packed purée with fresh apricots.
TL;DR
I make a batch of this apricot puree when the fruits are in season or when we have a large harvest to process quickly.
This particular recipe includes cinnamon and cardamom. These spices complement the flavor profile of your apricots.
Below I also share some ideas to use this apricot purée effectively.
Ingredient Notes
- Apricot — Fresh apricots. I used a sour variety, you can use a sweeter type too.
- Sugar — Can be adjusted if the apricots are already very sweet. You may use brown sugar too.
- Cinnamon — To add a light flavor.
- Cardamom — Whole pods are preferred for a fuller flavor, but you can use a pinch of ground green cardamom too instead.
- Lime Juice (optional) — Skip this if you don't like it sour. Lime juice flavors compliment the apricot purée.
- Salt — Just a pinch to offset the sweetness.
Process Overview
Step 1
Quarter the apricots and discard the core. Place the apricots into a saucepan.
Step 2
Add sugar, cinnamon, cardamom pods, lime juice (optional), and salt to the apricots.
Bring to a boil.
Step 3
Cook down apricots until they are falling apart.
Step 4
Take out the whole cardamom pods and discard.
Blend smooth with a hand blender. Use your purée as required.
📖 Recipe
Apricot Purée Recipe
Ingredients
- 1 Pound Apricot
- 1 Cup Sugar
- ⅛ Teaspoon Cinnamon Ground
- 2 Green Cardamom Pods or a pinch of Cardamom
- Juice of ½ lime optional
- Pinch Salt
Instructions
- Wash apricots, quarter them, and discard the seed core. Place apricots into a saucepan.1 Pound Apricot
- Keep the apricots over a lower heat setting and add the sugar, cinnamon, cardamom pods, lime juice (optional), and salt.1 Cup Sugar, ⅛ Teaspoon Cinnamon Ground, 2 Green Cardamom Pods, Juice of ½ lime, Pinch Salt
- Mix it all up and keep it on a medium-high heat setting.
- Bring to a boil, reduce to a medium heat setting, and cover to cook for about 5-7 minutes.
- Uncover and cook for another 5-7 minutes until the apricots are falling apart and get mushy.
- Take out the whole cardamom pods and remove the pan from the heat.
- Blend the apricot into a smooth purée with a hand blender.
- Use it hot or let it cool.
Notes
Equipment
- 8" Chef Knife
- Hand Blender
Nutrition
Serving
This apricot purée can be used just like, or instead of, an apricot jam in your foods. Apricot jam holds longer, so this apricot puree should be used up rather quickly.
I add it to sweet and savory dishes. Here are some ideas:
- Add it to yogurt, puddings as in vanilla pudding or semolina pudding to enjoy as a dessert, snack or breakfast.
- As a pastry, dessert, or cake filling. To use as a glaze for cakes.
- To mix into smoothies and juices.
- To serve with cheese as a dip or as a dip topping as in my hot ricotta dip.
- As a flavoring sauce for middle eastern meals as in a tagine or eggplant stew.
- As a meat glaze with pork or beef.
- As a dressing base to make a fruit-flavored vinaigrette.
Storing
Keep it in an airtight container refrigerated or frozen. In the fridge it will keep for about 7 to 10 days. Freeze it for about 2 months.
You can prepare large batches with a big harvest of apricots or when apricots are in season and cheap. Just freeze it in batches so that you have enough throughout the winter.
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