Apricot baking
My favorite apricot variety, the Blenheim, is starting its short season. They're at their best when left to ripen on the tree, with a beautiful flavor and aroma. Unfortunately, it doesn't ship well so you have to live near where they're grown. Lucky for me, the local fruit stand stocks this each year and I make sure to keep an eye out for it. They'll never win any beauty contests, nor are they popular commercially because they can't ship well. But for flavor? Absolute best around. When Silicon Valley was primarily orchards, this was the main variety grown for use in dried apricots, where color didn’t matter.
So after last weekend's peach streusel attempt, I decided to do the same with apricots.
My attempt at baking apricot streusel in jam jars. They turned out fine, albeit tarter than I anticipated. Note the welder’s gloves I use in lieu of kitchen mitts. Cheaper and I can wiggle my fingers. I’ll add the lids when everything cools and freeze for later enjoyment. Very convenient when company drops in.
So after last weekend's peach streusel attempt, I decided to do the same with apricots.
My attempt at baking apricot streusel in jam jars. They turned out fine, albeit tarter than I anticipated. Note the welder’s gloves I use in lieu of kitchen mitts. Cheaper and I can wiggle my fingers. I’ll add the lids when everything cools and freeze for later enjoyment. Very convenient when company drops in.