Forget thinking of dried apricots as just a simple snack! These sweet, chewy gems can transform both your sweet treats and savory dinners in the most delicious ways. From cozy tagines to irresistible energy bites, we’ve gathered 18 creative recipes that will make this humble ingredient your new kitchen superstar. Get ready to be inspired and find your next favorite dish!
Moroccan Chicken with Dried Apricots
Holding this warm bowl of Moroccan chicken feels like cupping autumn in my hands, the steam carrying whispers of cinnamon and cumin that remind me why I keep coming back to this recipe when the days grow shorter and the light turns golden. There’s something deeply comforting about the way the dried apricots plump up into little jewels, their sweetness softening the savory spices in a way that always feels like a gentle surprise. I love how this dish fills the kitchen with a fragrance that wraps around you like a well-worn blanket, inviting you to slow down and savor each step.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts, but use what you love)
– 1 large yellow onion, thinly sliced (slicing it thin helps it melt into the sauce beautifully)
– 3 cloves garlic, minced (freshly minced makes all the difference here)
– 1 cup dried apricots (I like the Turkish ones for their tender texture)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp ground cumin (toasting it lightly first deepens the flavor)
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp cayenne pepper (just enough for a whisper of heat)
– 2 cups chicken broth (homemade if you have it, but store-bought works fine)
– 1/2 cup sliced almonds
– 1/4 cup fresh cilantro, chopped (I add it at the end for a bright finish)
– Salt to taste (I start with 1 tsp and adjust from there)
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
3. Season the chicken thighs generously with salt on both sides.
4. Place the chicken in the hot oil and sear for 4-5 minutes per side until golden brown.
5. Remove the chicken from the pot and set aside on a plate.
6. Add the sliced onion to the same pot and cook for 6-8 minutes, stirring occasionally, until softened and lightly browned.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the cumin, cinnamon, ginger, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
9. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
10. Return the seared chicken thighs to the pot along with any accumulated juices.
11. Add the dried apricots, nestling them around the chicken.
12. Bring the liquid to a gentle simmer, then reduce the heat to low.
13. Cover the pot and simmer for 25 minutes until the chicken is tender and cooked through.
14. While the chicken simmers, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant.
15. Remove the pot from heat and stir in the fresh cilantro.
16. Taste the sauce and adjust salt if needed.
When you lift the lid, the chicken will be fall-apart tender, having soaked up all the warm spices, while the apricots become little bursts of jammy sweetness against the savory backdrop. I love serving this over fluffy couscous to catch every drop of the fragrant sauce, with the toasted almonds scattered on top for a satisfying crunch that makes each bite feel complete.
Dried Apricot and Walnut Bread
A quiet morning like this always makes me reach for the mixing bowl, the simple rhythm of measuring and stirring feeling like a meditation. There’s something deeply comforting about filling the kitchen with the warm, spiced scent of this dried apricot and walnut bread, each slice holding little treasures of fruit and nut that remind me of autumn walks and cozy afternoons.
Ingredients
– 2 cups all-purpose flour (I like to spoon and level it for accuracy)
– 1 cup granulated sugar (I find this sweetness just right with the tart apricots)
– 1/2 cup unsalted butter, softened (room temperature blends so much smoother)
– 2 large eggs, at room temperature (they incorporate better into the batter)
– 1 cup buttermilk (it gives the bread such a tender crumb)
– 1 cup chopped dried apricots (I prefer the California ones for their bright flavor)
– 1/2 cup chopped walnuts (toasting them first really deepens their nuttiness)
– 1 tsp baking soda
– 1/2 tsp salt
– 1 tsp vanilla extract (pure vanilla makes all the difference here)
Instructions
1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until fully combined.
3. In a large mixing bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together on medium speed for 2 minutes until pale and fluffy.
4. Tip: Scrape down the bowl sides halfway through creaming to ensure everything incorporates evenly.
5. Beat in 2 large room-temperature eggs, one at a time, waiting until each is fully incorporated before adding the next.
6. Stir in 1 tsp vanilla extract until just combined.
7. Alternate adding the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
8. Tip: Don’t overmix the batter once the flour is added to keep the bread tender.
9. Gently fold in 1 cup chopped dried apricots and 1/2 cup chopped walnuts until evenly distributed.
10. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
11. Bake at 350°F for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
12. Tip: If the top browns too quickly, tent it loosely with aluminum foil for the last 15 minutes of baking.
13. Let the bread cool in the pan on a wire rack for 15 minutes before turning it out to cool completely.
Very moist and dotted with chewy apricots and crunchy walnuts, this bread has a lovely balance of sweet and tart. I love it thickly sliced and lightly toasted, the warmth releasing its cozy spice notes, or served alongside a sharp cheese for a simple, satisfying treat.
Apricot Glazed Pork Tenderloin
Gently, as the afternoon light softens across the kitchen counter, I find myself drawn to the quiet comfort of preparing this dish, a simple ritual that feels like a warm embrace after a long day. The sweet, floral notes of apricot promise to mingle beautifully with the savory pork, creating a meal that feels both special and deeply familiar.
Ingredients
– 1 (1.5 lb) pork tenderloin, trimmed of silver skin—I find this makes for a much more tender result.
– 1/2 cup apricot preserves, the kind with little bits of fruit for texture.
– 2 tbsp soy sauce, which adds a lovely salty depth.
– 1 tbsp Dijon mustard, my secret for a bit of tangy complexity.
– 2 cloves garlic, minced finely—fresh is always worth the extra minute.
– 1 tbsp extra virgin olive oil, my go-to for a light, fruity base.
– 1/2 tsp black pepper, freshly ground for the best flavor.
Instructions
1. Preheat your oven to 400°F and position a rack in the center for even heat distribution.
2. Pat the pork tenderloin completely dry with paper towels—this helps achieve a beautiful sear.
3. Rub the pork all over with olive oil, then season evenly with black pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until properly hot.
5. Sear the pork for 2 minutes per side, until a golden-brown crust forms on all surfaces.
6. While the pork sears, whisk together apricot preserves, soy sauce, Dijon mustard, and minced garlic in a small bowl.
7. Brush half of the apricot glaze evenly over the seared pork, coating all sides.
8. Transfer the skillet to the preheated oven and roast for 15-18 minutes, until the internal temperature reaches 145°F on an instant-read thermometer.
9. Remove the skillet from the oven—remember the handle will be extremely hot—and brush with the remaining glaze.
10. Let the pork rest on a cutting board for exactly 5 minutes to allow juices to redistribute.
11. Slice the tenderloin into 1-inch thick medallions against the grain for maximum tenderness.
You’ll notice the pork slices are beautifully pink inside, juicy and tender with a sticky-sweet crust that glistens. The apricot glaze caramelizes into a delicate balance of fruity and savory, perfect alongside roasted sweet potatoes or a simple arugula salad for a complete, comforting meal.
Spiced Apricot Chutney
As the afternoon light filters through my kitchen window, I find myself drawn to the slow, meditative process of preserving autumn’s fleeting sweetness. There’s something deeply comforting about watching sugar dissolve into fruit, about filling the house with the warm scent of spices that seems to hug every corner of the room.
Ingredients
– 1 pound fresh apricots, pitted and roughly chopped (I look for ones that yield slightly to gentle pressure)
– 1 cup granulated sugar (this creates the perfect balance against the tart fruit)
– 1/2 cup apple cider vinegar (the sharper flavor cuts through the sweetness beautifully)
– 1/4 cup finely chopped red onion (I like the subtle bite it adds)
– 1 tablespoon freshly grated ginger (always worth the extra minute of peeling)
– 1 teaspoon whole mustard seeds (their pop of texture is everything)
– 1/2 teaspoon red pepper flakes (just enough to warm the back of your throat)
– 1/4 teaspoon ground cinnamon (my secret—it adds depth without overwhelming)
Instructions
1. Combine apricots, sugar, vinegar, red onion, ginger, mustard seeds, red pepper flakes, and cinnamon in a medium saucepan.
2. Set the saucepan over medium heat and stir continuously until the sugar completely dissolves, about 3-4 minutes.
3. Reduce heat to low and simmer uncovered for 45 minutes, stirring every 10 minutes to prevent sticking. Tip: Keep the simmer gentle—you want slow evaporation, not rapid boiling.
4. Check consistency after 45 minutes by dragging a spoon across the bottom of the pan; if the path holds for 2 seconds, it’s ready.
5. Remove from heat and let cool completely in the pan, about 1 hour. Tip: Cooling slowly helps the flavors meld together more harmoniously.
6. Transfer the cooled chutney to clean glass jars. Tip: For longer storage, process in a water bath for 10 minutes, though I often just refrigerate mine.
Sweet and tangy with occasional bursts of mustard seeds, this chutney develops a jam-like thickness that clings beautifully to sharp cheeses or roasted meats. Sometimes I stir a spoonful into yogurt for breakfast, or spread it thick on toast with goat cheese as the evening settles in.
Apricot and Coconut Granola Bars
Dappled morning light finds me in the kitchen again, measuring out oats and honey with the quiet focus that comes before the day truly begins. There’s something deeply comforting about these apricot and coconut granola bars—they feel like edible sunshine, sweet and substantial enough to carry you through even the busiest mornings. I love how the tart fruit plays against the rich, toasty coconut, creating little pockets of flavor in every bite.
Ingredients
– 2 cups old-fashioned rolled oats (the thick-cut kind that stays chewy)
– 1 cup unsweetened shredded coconut (toasting brings out its nutty sweetness)
– ½ cup dried apricots, chopped small (I prefer the California ones for their bright tang)
– ⅓ cup honey (local if you can find it—it makes all the difference)
– ¼ cup coconut oil, melted (this gives such a lovely tropical aroma)
– 1 tsp vanilla extract (the real stuff, never imitation)
– ½ tsp fine sea salt (just enough to make the flavors pop)
Instructions
1. Preheat your oven to 325°F and line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides for easy removal later.
2. Spread the rolled oats and shredded coconut evenly on a rimmed baking sheet.
3. Toast the oat-coconut mixture in the preheated oven for 12 minutes, stirring halfway through, until the coconut is golden brown and fragrant.
4. Transfer the toasted mixture to a large mixing bowl and let it cool for 5 minutes—this prevents the honey from melting too quickly when mixed.
5. Chop the dried apricots into ¼-inch pieces using a sharp knife, wiping the blade occasionally as the sticky fruit tends to cling.
6. In a small saucepan over medium-low heat, warm the honey, melted coconut oil, vanilla extract, and sea salt until just combined and fluid, about 2-3 minutes—don’t let it boil.
7. Pour the warm liquid mixture over the toasted oats and coconut in the mixing bowl.
8. Add the chopped apricots to the bowl.
9. Stir everything together with a sturdy spatula until all ingredients are evenly coated and no dry spots remain.
10. Transfer the mixture to your prepared baking pan and press it firmly into an even layer using the bottom of a measuring cup—really compact it so the bars hold together well.
11. Bake at 325°F for 20 minutes until the edges are lightly golden and the surface appears set.
12. Remove from oven and let cool completely in the pan on a wire rack for at least 2 hours—this patience is crucial for proper setting.
13. Once completely cool, use the parchment overhang to lift the slab from the pan.
14. Cut into 12 even bars using a sharp knife, wiping it clean between cuts for neater edges.
Keeping these bars in an airtight container maintains their perfect chewy-crunchy texture for up to a week. I love how the apricots stay slightly soft while the coconut adds that subtle crispness—they’re wonderful crumbled over yogurt or simply enjoyed with afternoon tea, little squares of morning comfort that travel well through any day.
Apricot Stuffed Turkey Breast
Wandering through the crisp autumn air today, I found myself craving something that bridges summer’s sweetness with fall’s comforting warmth—a dish that feels like a gentle transition between seasons, something to savor slowly in the quiet kitchen light. This apricot-stuffed turkey breast has become my go-to for these reflective afternoons, where the process itself feels as nourishing as the meal. There’s something deeply satisfying about preparing a dish that carries both brightness and coziness in every bite.
Ingredients
– 1 whole turkey breast (about 3 pounds), butterflied—I find the smaller size cooks more evenly
– 1 cup dried apricots, roughly chopped—the tart ones balance the sweetness perfectly
– 1/2 cup panko breadcrumbs, which give a lovely light crunch
– 1/4 cup unsalted butter, softened to room temperature for easier spreading
– 2 tablespoons fresh sage, finely chopped—fresh makes all the difference here
– 1 teaspoon kosher salt, my preferred for its clean flavor
– 1/2 teaspoon black pepper, freshly ground if you have it
– 2 tablespoons olive oil, extra virgin is my kitchen staple
– 1/2 cup chicken broth, for that rich pan sauce base
Instructions
1. Preheat your oven to 375°F and position the rack in the center for even heating.
2. Lay the butterflied turkey breast flat on a cutting board with the interior facing up.
3. Combine the chopped apricots, panko breadcrumbs, softened butter, and chopped sage in a medium bowl.
4. Spread the apricot mixture evenly over the interior surface of the turkey breast, leaving a 1-inch border around the edges.
5. Carefully roll the turkey breast tightly from one long end to the other, creating a compact cylinder.
6. Tie the rolled turkey breast securely with kitchen twine at 2-inch intervals to maintain its shape during cooking.
7. Rub the entire exterior of the turkey roll with olive oil, ensuring complete coverage.
8. Season the outside generously with kosher salt and black pepper, pressing gently to help it adhere.
9. Place the turkey breast in a roasting pan and transfer to the preheated oven.
10. Roast for 45 minutes, then check the internal temperature with an instant-read thermometer inserted into the thickest part—it should read 165°F.
11. If needed, continue roasting in 5-minute increments until the proper temperature is reached.
12. Transfer the cooked turkey breast to a cutting board and let it rest for 10 minutes—this allows the juices to redistribute evenly.
13. While the turkey rests, pour the chicken broth into the hot roasting pan to deglaze, scraping up all the browned bits.
14. Simmer the pan sauce for 2-3 minutes until slightly reduced and flavorful.
15. Remove the kitchen twine from the turkey breast and slice into 1-inch thick rounds.
Gently slicing through the golden-brown exterior reveals the beautiful spiral of apricot filling, each piece offering a perfect balance of savory turkey and sweet fruit. The texture is wonderfully moist inside with just enough resistance from the stuffing to make each bite interesting. I love serving these slices over a bed of wild rice pilaf, where the grains catch the pan sauce beautifully, or alongside roasted Brussels sprouts for a complete autumn meal that feels both special and comforting.
Apricot and Ginger Smoothie
Now and then, a simple combination of ingredients finds its way into my morning routine and stays there, quietly becoming part of the day’s fabric. This apricot and ginger smoothie is one of those gentle constants, a soft blend that feels like a sunrise in a glass. It’s the kind of drink that doesn’t demand attention but quietly nourishes from the first sip to the last.
Ingredients
– 1 cup frozen apricot halves (I find frozen gives the perfect chill without diluting flavor)
– 1 tablespoon freshly grated ginger (a little extra makes it wonderfully zesty)
– 1 cup unsweetened almond milk (my favorite for its light, nutty undertones)
– 1 tablespoon honey (local if you have it—it adds a subtle floral note)
– ½ cup plain Greek yogurt (I prefer full-fat for extra creaminess)
Instructions
1. Measure 1 cup of frozen apricot halves and place them directly into your blender pitcher.
2. Grate 1 tablespoon of fresh ginger root using the fine side of a box grater, scraping it into the blender.
3. Pour 1 cup of unsweetened almond milk over the apricots and ginger.
4. Add 1 tablespoon of honey to the blender—tip: if your honey is thick, lightly warm the measuring spoon first for easier pouring.
5. Spoon ½ cup of plain Greek yogurt into the mixture.
6. Secure the blender lid tightly and blend on high speed for exactly 45 seconds, or until the mixture is completely smooth with no fruit chunks visible.
7. Stop the blender and check consistency by tilting the pitcher; if it’s too thick, add another tablespoon of almond milk and blend for 10 more seconds.
8. Pour the smoothie immediately into a tall glass, using a spatula to scrape out every last bit.
This smoothie settles with a velvety thickness that coats the spoon, the apricot’s sunny sweetness balanced by ginger’s gentle heat. Try serving it in a chilled mason jar with a thin slice of fresh apricot perched on the rim, or pour it over a bowl of granola for a breakfast parfait that feels both rustic and refined.
Apricot and Brie Grilled Cheese
Just thinking about how some of the coziest meals come from the simplest combinations—like this apricot and brie grilled cheese, which feels like a warm hug on a quiet afternoon.
Ingredients
– 2 slices of sourdough bread (I love the slight tang it adds)
– 4 oz brie cheese, rind removed and sliced (room temperature helps it melt evenly)
– 2 tbsp apricot preserves (a good-quality one makes all the difference)
– 1 tbsp unsalted butter (softened for easy spreading)
Instructions
1. Place a non-stick skillet over medium-low heat to warm up gradually.
2. Spread ½ tablespoon of softened butter evenly on one side of each slice of sourdough bread.
3. Flip one slice over (buttered side down) and arrange the brie slices to cover the bread completely.
4. Spoon the apricot preserves over the brie, spreading it gently with the back of the spoon.
5. Top with the second slice of bread, buttered side facing up.
6. Carefully transfer the sandwich to the preheated skillet and cook for 3–4 minutes, until the bottom is golden brown and crisp.
7. Using a spatula, flip the sandwich and cook for another 3–4 minutes, pressing down lightly to encourage even melting.
8. Remove from the skillet when both sides are deeply golden and the cheese is visibly oozing from the edges.
9. Let the sandwich rest on a cutting board for 1–2 minutes before slicing to allow the filling to set slightly.
Zesty and comforting, the gooey brie melds with the sweet-tart apricot in each bite, while the crisp sourdough holds it all together. Try serving it with a handful of arugula dressed lightly in lemon vinaigrette for a bright contrast, or simply enjoy it as is, with the cheese stretching in long, satisfying strands.
Apricot and Pistachio Biscotti
A quiet afternoon finds me returning to this familiar rhythm, measuring flour and sugar while sunlight pools on the countertop, remembering how these crisp twice-baked cookies carry both sweetness and nostalgia in every bite.
Ingredients
– 2 cups all-purpose flour (I like to spoon it gently into the measuring cup)
– ¾ cup granulated sugar
– ½ cup shelled pistachios, roughly chopped (their vibrant green makes me smile)
– ½ cup dried apricots, finely diced (I prefer the tart California ones)
– 2 large eggs at room temperature (they incorporate much better this way)
– 1 teaspoon baking powder
– ½ teaspoon pure vanilla extract (my grandmother’s favorite)
– ¼ teaspoon salt
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the flour, baking powder, and salt in a medium bowl until fully combined.
3. In a separate large bowl, beat the eggs, sugar, and vanilla extract with an electric mixer on medium speed for exactly 2 minutes until pale and slightly thickened.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until a crumbly dough forms.
5. Fold in the chopped pistachios and diced apricots by hand until evenly distributed throughout the dough.
6. Turn the dough out onto a lightly floured surface and divide it exactly in half.
7. Shape each half into a log measuring 12 inches long by 2 inches wide, placing them 3 inches apart on the prepared baking sheet.
8. Bake for 25 minutes until the logs are golden brown and firm to the touch at the center.
9. Remove the baking sheet from the oven and let the logs cool for 15 minutes until you can handle them comfortably.
10. Transfer one log to a cutting board and use a serrated knife to slice it diagonally into ½-inch thick pieces.
11. Arrange the slices cut-side down on the baking sheet and repeat with the second log.
12. Return the slices to the 350°F oven and bake for 10 minutes until the edges begin to turn golden.
13. Flip each biscotti slice over and bake for another 10 minutes until dry and lightly toasted.
14. Transfer the biscotti to a wire rack to cool completely, about 1 hour. Let these crisp delights transport you to sun-drenched afternoons with their satisfying snap and the way the tart apricot plays against the buttery pistachio—perfect for dipping into coffee or simply savoring alone as the day softens toward evening.
Apricot and Rosemary Roasted Chicken
Years of cooking have taught me that the simplest meals often hold the deepest comfort, and this apricot and rosemary roasted chicken is no exception—it’s a quiet, fragrant dish that fills the kitchen with warmth and feels like a gentle embrace on a slow afternoon.
Ingredients
– 1 whole chicken (about 4 lbs), patted dry—I find this helps the skin crisp up beautifully
– 1/4 cup apricot preserves, the kind with little fruit bits for extra texture
– 2 tbsp extra virgin olive oil, my go-to for its fruity notes
– 4 fresh rosemary sprigs, stripped and chopped—the scent alone is calming
– 3 garlic cloves, minced finely so they melt into the glaze
– 1 tsp kosher salt, for even seasoning
– 1/2 tsp black pepper, freshly ground if you can
– 1 lemon, halved, to brighten everything up
Instructions
1. Preheat your oven to 375°F—this moderate heat allows the chicken to cook through without drying out.
2. In a small bowl, whisk together the apricot preserves, olive oil, chopped rosemary, minced garlic, salt, and pepper until smooth.
3. Place the dried chicken in a roasting pan, breast-side up, and rub the apricot mixture evenly over the entire surface, including under the skin where possible for deeper flavor.
4. Squeeze the juice from one lemon half over the chicken, then tuck both lemon halves into the cavity to infuse the meat with citrus as it roasts.
5. Roast the chicken in the preheated oven for 20 minutes per pound, about 80 minutes total, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
6. Baste the chicken with pan juices every 20 minutes—this keeps the glaze from burning and adds moisture.
7. Let the chicken rest on a cutting board for 10 minutes before carving; this allows the juices to redistribute, making every slice tender. Consider serving it over a bed of creamy polenta or with roasted root vegetables to soak up the sweet, savory pan sauce.
Apricot and Dark Chocolate Truffles
Lately, I’ve been craving something that feels both indulgent and thoughtful, a treat that unfolds slowly like the turning pages of a favorite book. These apricot and dark chocolate truffles are just that—a quiet moment of sweetness, rich and deep, perfect for savoring alone or sharing with a dear friend.
Ingredients
– 1 cup dried apricots, roughly chopped (I love the chewy, sun-kissed sweetness they bring)
– 8 ounces high-quality dark chocolate, finely chopped (70% cacao is my go-to for its bold, not-too-sweet depth)
– 1/2 cup heavy cream (room temperature, as it blends more smoothly with the chocolate)
– 1/4 cup unsweetened cocoa powder, for dusting (a little extra makes them feel truly decadent)
Instructions
1. Place the chopped dried apricots in a food processor and pulse for about 30 seconds, until they form a sticky, coarse paste.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, with small bubbles forming around the edges—this should take about 3–4 minutes.
3. Immediately pour the hot cream over the finely chopped dark chocolate in a heatproof bowl, and let it sit undisturbed for 2 minutes to allow the chocolate to melt gently.
4. Stir the chocolate and cream mixture slowly with a spatula until it becomes smooth and glossy, which usually takes about 1–2 minutes of consistent stirring.
5. Fold the apricot paste into the chocolate ganache until fully incorporated, ensuring no streaks remain.
6. Cover the bowl with plastic wrap and refrigerate the mixture for exactly 2 hours, or until it is firm enough to scoop but not rock-hard.
7. Use a small cookie scoop or a teaspoon to portion the mixture, rolling each piece between your palms into 1-inch balls—if your hands warm the mixture too much, chill it for another 10 minutes.
8. Roll each truffle in the unsweetened cocoa powder until lightly coated, tapping off any excess.
9. Arrange the finished truffles on a parchment-lined tray and refrigerate for another 30 minutes to set fully.
Decadently rich and fudgy, these truffles melt on the tongue with a hint of fruity tang from the apricots. I love serving them nestled in tiny paper cups for a thoughtful gift, or simply enjoying one with a cup of black tea as the afternoon light fades.
Apricot and Quinoa Salad
Kind of like finding an old photograph you’d forgotten about, this salad brings back memories of late summer afternoons when the light turns golden and the air feels softer. There’s something quietly comforting about the way sweet apricots mingle with earthy quinoa, creating a dish that feels both nourishing and nostalgic. I often make this when I need a moment of calm in the kitchen, letting the simple process ground me.
Ingredients
– 1 cup quinoa, rinsed well—I find rinsing removes that slight bitterness and makes all the difference
– 2 cups water
– 8 fresh apricots, pitted and sliced into thin wedges—choose ones that yield gently to pressure for perfect ripeness
– 1/4 cup extra virgin olive oil, my go-to for its fruity notes that complement the apricots beautifully
– 2 tablespoons fresh lemon juice, squeezed right before using to keep it bright
– 1/4 cup sliced almonds, which I toast for extra crunch and nutty depth
– 1/4 cup finely chopped fresh mint leaves, torn by hand to release their fragrant oils
– 1/2 teaspoon fine sea salt, which I prefer for its even distribution
Instructions
1. Rinse 1 cup quinoa under cold running water in a fine-mesh strainer for 1 full minute, rubbing grains between your fingers to remove saponins—this prevents bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan, then bring to a boil over high heat.
3. Once boiling, immediately reduce heat to low, cover saucepan tightly, and simmer for 15 minutes exactly—resist peeking to maintain steady steam.
4. Remove saucepan from heat and let quinoa stand covered for 5 minutes—this allows grains to fully absorb remaining moisture and become fluffy.
5. Fluff quinoa with a fork, then spread it in a thin layer on a baking sheet to cool completely to room temperature, about 20 minutes—spreading prevents clumping.
6. While quinoa cools, toast 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking pan frequently until golden and fragrant—watch closely as they burn easily.
7. In a large bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, and 1/2 teaspoon fine sea salt until emulsified.
8. Add cooled quinoa to dressing bowl along with 8 sliced apricots, toasted almonds, and 1/4 cup chopped mint.
9. Gently fold all ingredients together until evenly distributed, being careful not to crush apricots.
Delicately textured with fluffy quinoa against juicy apricot slices, this salad offers a play of sweet and tangy that feels like sunshine in a bowl. I love serving it slightly chilled in a wide, shallow dish where the colors can shine, sometimes with extra mint scattered over top for freshness. It’s the kind of dish that improves as it sits, making it perfect for preparing ahead when you need something lovely waiting.
Apricot and Cardamom Oatmeal
Just now, as the morning light filters through my kitchen window, I find myself reaching for the same comforting combination I’ve loved for years—the gentle sweetness of apricots dancing with warm cardamom in a simple bowl of oatmeal. There’s something about this time of year that calls for these soft, familiar flavors, the kind that wrap around you like a well-worn sweater on a crisp autumn morning. This particular version has become my quiet ritual, the one I make when I need both nourishment and a moment of stillness.
Ingredients
– 1 cup old-fashioned rolled oats (I find these create the perfect texture—not too mushy, not too firm)
– 2 cups whole milk (though any milk works, I love the richness whole milk provides)
– ½ cup dried apricots, chopped (the Turkish variety are my favorite for their intense sweetness)
– 2 tablespoons pure maple syrup (the darker grade B has such wonderful depth)
– 1 teaspoon ground cardamom (freshly ground if possible—the fragrance is incredible)
– ¼ teaspoon fine sea salt (just enough to make the other flavors pop)
– ½ teaspoon vanilla extract (I always add this at the end to preserve its delicate flavor)
Instructions
1. Combine 1 cup old-fashioned rolled oats, 2 cups whole milk, ½ cup chopped dried apricots, 1 teaspoon ground cardamom, and ¼ teaspoon fine sea salt in a medium saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon.
3. Reduce the heat to low and cook for 8-10 minutes, stirring every 2 minutes to prevent sticking and ensure even cooking.
4. Check the oatmeal’s consistency after 8 minutes—it should be creamy but the oats should still have some texture.
5. Remove the saucepan from heat and stir in 2 tablespoons pure maple syrup and ½ teaspoon vanilla extract until fully incorporated.
6. Let the oatmeal rest for 3 minutes off the heat to allow the flavors to meld and the texture to thicken slightly.
This oatmeal settles into the most lovely creamy texture, with the apricots becoming soft and jammy while the cardamom infuses every spoonful with its warm, aromatic presence. Sometimes I’ll top it with a sprinkle of toasted walnuts for crunch, or enjoy it just as it is, letting the simple combination speak for itself.
Apricot and Thyme Glazed Ham
Just now, as the afternoon light slants through my kitchen window, I find myself thinking about how certain dishes hold memories in their flavors—this apricot and thyme glazed ham is one of those recipes that feels like a quiet celebration, a gentle nod to gatherings both past and future. The sweet stickiness of apricot preserves mingling with earthy thyme creates a fragrance that fills the house with warmth, reminding me why I return to this recipe year after year. It’s simple enough for a weeknight yet special enough to anchor a holiday table, bridging the gap between everyday cooking and cherished tradition.
Ingredients
– 1 (8-10 lb) fully cooked bone-in ham (I always look for one with a bit of fat cap for extra juiciness)
– 1 cup apricot preserves (the kind with visible fruit pieces adds lovely texture)
– 1/4 cup Dijon mustard (my favorite brand has just the right tang)
– 2 tbsp fresh thyme leaves (gently stripped from the stems—the fragrance is worth the patience)
– 1/4 cup light brown sugar, packed (I prefer light over dark for its milder molasses notes)
– 1/2 tsp freshly ground black pepper (freshly cracked makes all the difference)
– 1/4 cup water (room temperature helps it blend smoothly)
Instructions
1. Preheat your oven to 325°F and position a rack in the lower third of the oven.
2. Place the ham, flat side down, in a roasting pan fitted with a rack.
3. Use a sharp knife to score the ham in a diamond pattern, cutting about 1/4 inch deep through the fat layer.
4. Combine apricot preserves, Dijon mustard, fresh thyme leaves, light brown sugar, black pepper, and water in a small saucepan over medium heat.
5. Whisk the glaze mixture constantly for 3-4 minutes until the sugar dissolves completely and the texture becomes smooth.
6. Brush half of the warm glaze evenly over the entire surface of the ham, making sure it drips into the scored lines.
7. Cover the ham loosely with aluminum foil, tenting it so the foil doesn’t touch the glaze.
8. Bake the ham at 325°F for 1 hour and 15 minutes, which calculates to about 15 minutes per pound.
9. Remove the ham from the oven and carefully peel back the foil—watch for steam as you open it.
10. Brush the remaining glaze over the ham, recoating every surface including the sides.
11. Return the ham to the oven, uncovered, and bake for another 30-35 minutes until the glaze is bubbling and caramelized.
12. Insert an instant-read thermometer into the thickest part of the ham, avoiding the bone—it should register 140°F.
13. Transfer the ham to a cutting board and let it rest for 20 minutes before slicing against the grain.
So much of what makes this ham special happens in that final caramelization—the glaze forms a crackly, sweet crust that gives way to tender, salty meat beneath. I love serving thick slices alongside roasted sweet potatoes or a simple arugula salad, the contrasting textures making each bite feel new. Leftovers become tomorrow’s treasure, perfect for sandwiches or chopped into morning scrambled eggs.
Apricot and Hazelnut Tart
Under the soft morning light, I find myself drawn to the kitchen, where the gentle sweetness of apricots and the earthy warmth of hazelnuts promise a quiet moment of creation. There’s something deeply comforting about this tart—the way its golden crust cradles the jewel-like fruit feels like a small, edible embrace.
Ingredients
– 1½ cups all-purpose flour (I like to spoon it lightly into the measuring cup)
– ½ cup cold unsalted butter, cubed (keeping it cold is key for that flaky crust)
– 3 tablespoons granulated sugar
– 1 large egg yolk (room temperature helps it incorporate smoothly)
– 2 tablespoons ice water
– 1 pound fresh apricots, pitted and halved (their slight tartness balances the sweetness perfectly)
– ⅓ cup chopped hazelnuts (toasting them first brings out their nutty depth)
– ¼ cup honey (I prefer local wildflower for its floral notes)
– 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 375°F.
2. Combine the flour and granulated sugar in a large bowl.
3. Add the cold cubed butter to the flour mixture.
4. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
5. Stir in the egg yolk and ice water with a fork until the dough just comes together.
6. Gently press the dough into a 9-inch tart pan, ensuring an even layer across the bottom and up the sides.
7. Chill the tart shell in the refrigerator for 20 minutes to prevent shrinking during baking.
8. Arrange the apricot halves cut-side up in the chilled tart shell.
9. Sprinkle the chopped hazelnuts evenly over the apricots.
10. Drizzle the honey and vanilla extract over the fruit and nuts.
11. Bake the tart at 375°F for 35–40 minutes, until the crust is golden and the apricots are tender.
12. Let the tart cool completely on a wire rack before slicing.
My favorite part is the way the honey caramelizes around the hazelnuts, creating little pockets of crunch against the soft fruit. Served slightly warm with a dollop of crème fraîche, it feels like autumn captured in a pastry—rustic, fragrant, and deeply satisfying.
Apricot and Cinnamon Rice Pudding
Vaguely, as the afternoon light softens across the kitchen counter, I find myself drawn to the gentle hum of the stove, to the quiet ritual of stirring something sweet and simple into being. This apricot and cinnamon rice pudding is one of those recipes that feels less like cooking and more like a slow, deliberate exhale. It’s the kind of comfort that settles deep, a warm embrace in a bowl.
Ingredients
– 1 cup Arborio rice, which I find gives the creamiest texture
– 4 cups whole milk, straight from the fridge is fine, but I sometimes let it sit out for few minutes to take the chill off
– 1/2 cup granulated sugar, though I’ve been known to use a bit less if the apricots are particularly sweet
– 1/2 cup dried apricots, chopped into small, soft pieces—I love the chewy bursts they provide
– 1 tsp ground cinnamon, my favorite spice for its warm, earthy notes
– 1/4 tsp fine sea salt, just a pinch to balance the sweetness
– 1 tsp vanilla extract, added at the very end to preserve its delicate aroma
Instructions
1. Combine 1 cup Arborio rice, 4 cups whole milk, 1/2 cup granulated sugar, 1/2 cup chopped dried apricots, 1 tsp ground cinnamon, and 1/4 tsp fine sea salt in a heavy-bottomed saucepan.
2. Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally with a wooden spoon to prevent the rice from sticking to the bottom.
3. Reduce the heat to low once simmering bubbles appear around the edges of the pan.
4. Continue cooking on low heat for 30 minutes, stirring every 5 minutes to ensure even cooking and creaminess.
5. Check the rice for doneness after 30 minutes by tasting a grain; it should be tender with a slight bite, not mushy.
6. Remove the saucepan from the heat and stir in 1 tsp vanilla extract until fully incorporated.
7. Let the pudding rest off the heat for 10 minutes to thicken slightly and allow the flavors to meld.
Gradually, the pudding transforms as it cools, the rice plumping into tender pearls swathed in a creamy, cinnamon-kissed custard. The apricots soften into jammy pockets that burst with sunny sweetness against the warm spice. Serve it warm in little bowls, perhaps with a drizzle of cold cream or a sprinkle of toasted nuts for contrast, and let it cradle you in its simple, steadfast comfort.
Apricot and Goat Cheese Crostini
Holding this small plate in my hands, I’m reminded how the simplest combinations can feel like quiet revelations—the sweet-tart burst of apricot, the creamy tang of goat cheese, and the satisfying crunch of toasted bread coming together in moments, yet lingering in memory long after. Sometimes, the most comforting recipes are the ones that ask very little of us, offering gentle pauses and small joys instead. This apricot and goat cheese crostini is exactly that kind of dish, perfect for slow afternoons or shared lightly with a friend.
Ingredients
– 1 baguette, sliced into ½-inch thick pieces (I look for one with a crisp crust and soft interior)
– 8 oz goat cheese, at room temperature (letting it sit out for 30 minutes makes it wonderfully spreadable)
– 6 fresh apricots, pitted and thinly sliced (ripe but firm ones hold their shape best)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tbsp honey, for drizzling (a local wildflower honey adds a lovely floral hint)
– ¼ tsp flaky sea salt (I like Maldon for its delicate crunch)
– Fresh thyme leaves, from 3–4 sprigs (rubbing them gently releases their fragrance)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the baguette slices in a single layer on the prepared baking sheet.
3. Brush the top of each slice lightly with olive oil using a pastry brush.
4. Bake the slices for 8–10 minutes, until the edges are golden and the centers are crisp.
5. Remove the baking sheet from the oven and let the crostini cool for 5 minutes.
6. Spread a generous layer of goat cheese evenly onto each crostini using a small knife.
7. Top each crostini with 2–3 overlapping slices of fresh apricot.
8. Drizzle honey lightly over the apricot slices in a zigzag pattern.
9. Sprinkle flaky sea salt evenly over the assembled crostini.
10. Garnish each crostini with a pinch of fresh thyme leaves.
Gently, these crostini come together with a balance of textures—the crisp bread giving way to creamy cheese and juicy fruit, while the honey and thyme weave through each bite like a soft melody. I love serving them on a rustic wooden board, perhaps with a glass of chilled rosé, letting the colors and flavors speak for themselves in the late afternoon light.
Summary
Embark on a culinary adventure with these 18 dried apricot recipes that transform simple ingredients into sweet and savory delights. We hope you find new favorites to share with family and friends. Try one today, leave a comment with your top pick, and don’t forget to pin this article on Pinterest to save these delicious ideas!
