Incorporate fresh, dried, or pickled apricots into these sweet-tart dishes all year long. Sweet, tart, and tangy, apricots are a versatile stone fruit for all kinds of preparations beyond jam, from ...

Apricots are one of those fruits that taste just okay raw, but transform when cooked (unlike, ahem, strawberries). They often sit in the shadow of peaches, but there’s no use in comparing the two.

Beginners and seasoned preservers will find amusing, creative and mouth-watering preserves in Preservation Society Home Preserves (Robert Rose Inc., 2015) by Camilla Wynne. A combination of classic ...

1. In a bowl, whisk together the flour and salt. In an electric mixer, beat the butter and sugar until very pale and fluffy, about 4 minutes. Beat in egg and both extracts. At low speed, mix in the ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Margi Kahn Yield: 32 cookies 3/4 cup packed dried apricots (about 25) 3/4 cup granulated sugar, divided Chop apricots. Combine ...

Simple and buttery, these little cakes are perfect for a summer’s afternoon tea party. They are easy to construct and best served straight from the oven, while still crumbly and warm. makes Preheat ...

These sticky and moist little apricot puddings are made with almond butter making them naturally free of gluten, and full of nourishment. They are topped with a fantastic caramel sauce made with ...

Start by placing the apricots in warm water – allow to soften and swell in the water for 15 minutes, then drain and remove. Pat dry and chop half of the apricots into small rough pieces. Place the ...