What Puts the "Ape" in Apricot?


This tiny fruit with the BIG attitude is a nutritional powerhouse of vitamins A and C, iron, potassium ... and so on, and so forth.

But is that really the reason why so many of us love them? Of course not.
I mean, celery also contains a powerhouse of nutrients, but when was the last time you saw anybody jump up and down for joy over a celery stick?

Which reminds me ... I want the name of the freak-show who created "Ants on a Log?" How can such a title possibly appeal to most kids' finicky appetites?

"Oh children, those of you who want "Ants on a Log," raise your hand!"

"Oh yeth ma'am. And may I have that with a side of Wood-Rotting Fungi, pleath?"

Forgive me for going off on a tangent, yet again. But, did you know that dreaming of apricots may bring you misfortune and sorrow? And that dreaming of eating apricots signifies calamitous influences?
Did you also know that you should never believe everything you read?

Eschew their silly interpretation, and start savoring apricot after juicy apricot while they're in season, which incidentally, is from May through August.
Have you already had your fill of fresh apricots and still have some leftover? Then why not extend their life, and consider transforming them into a deliciously-golden apricot compote?

For this recipe you could use dried apricots, but take advantage of the abundance of fresh apricots at your local market, and make enough to carry you through the cold winter months. You could also share them with family and friends. Kidding! Let'em get their own. ;-)

Spread this compote on your breakfast toast, pancakes, ice cream, crepes, or stand over the kitchen sink, grab a spoon and dig in. Who's to know? This meeting is adjourned.

Apricot Compote

4 cups pitted apricots
1 cup sugar
juice of ½ lemon

Combine apricots, sugar and lemon juice in a bowl and macerate overnight. Transfer the mixture to a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer the apricots until soft, about 5 minutes.
Strain the apricots, returning the liquid to the pan. Reserve the apricots. Simmer the liquid until it is reduced to a syrup. Then add the apricots. Allow the compote to cool before serving. Adapted from Craft of Cooking, by Tom Colicchio.

For longer storage, pour compote into sterilized jars and process the jars in a boiling-water bath according to the manufacturer's directions, generally about 10 minutes. Refrigerate after opening.


  1. Your photography is so excellent, Sol!

  2. I really love apricots!! In the last summer I made Jam, to next summer I hope to try your recipe.xGloria

  3. Hi Sol

    Lost your blog, glad I found it again ... your pics are outstanding.

    Now let me go look at the rest of your goodies ...

  4. My dear pal Diana, coming from a talented professional photographer, that's one compliment that'll have me tap-dancing on cloud nine the rest of the week. Thank you!

    Muchas gracias Gloria por tu visita. A mí también me encantan los albaricoques.

    Hi there OM, thank you for the kudos!

  5. just found your blog...beautiful... beautiful... :)

  6. I grew up with an apricot tree that was so abundant we had a hard time giving away, let alone using up all the apricots. I think that's tainted my taste for apricots and certainly my willingness to pay for them.

    Gorgeous photos!

  7. Zita, but did you like the blog? :-D Thank you for such kind words.

    CBLynn, I'm jealous of you, and anyone who's ever had their very own fruit trees.

    When I was little our neighbor had a huge and prolific mango tree which extended right onto our property. So we often had mangoes plunging to their deaths right in our backyard, and, of course, we'd quickly "rescue" them.
    That's as close as I ever came to having my own fruit tree. Wah.

  8. Yum ... this recipe is a must since apricots are my hubby's favorite and he has been so dear to care for the garden while I was away! This reminded me that I MUST find my apricot bread recipe! Your blog makes me hungry and look at the hour? I will pay dearly for this visit ... and extra mile or two walking!!!

  9. Anonymous24/7/08

    Yes, but do you say apricot with a long A or a short A?

    Still loving your loveliness, love.


  10. Joey, it's damn good to see you back. I'll be checking your blog for that bread recipe.

    Rob, you little ray of sunshine, you.
    Well, let's see, I always pronounce Apricot with a long "A." And it I'm not correct, then does that mean I've been saying "Ape" wrong all these years too? I would be sooo dreadfully embarrassed.

    Thanks Chriesi, I'd share some with all of you if I could.

  11. Great looking compote! And your pictures are so beautiful.