Apricot Recipes

We’ve discovered some delicious ideas for incorporating Great Lakes products into a savory meal. Please pick a recipe below or scroll through to find a dish that suits your taste!

Dried Apricot Muffins

1 cup	Great Lakes Dried Apricots, diced 1/4"
1 cup	Boiling Water
1/2 cup	Butter or Margarine
1 cup	Sugar
3/4 cup	Sour Cream
2 cups	All-purpose Flour
1 teaspoon	Baking Soda
1/2 teaspoon	Salt
1 Tablespoon	Orange Peel, grated
1/2 cup	Chopped Nuts

Topping:
1/4 cup	Sugar
1/4 cup	Orange Juice

In a small bowl, pour hot water over apricots and let stand 5 minutes. Drain and set aside. In a large bowl, cream butter and sugar. Add sour cream and mix well. Combine dry ingredients and add to butter mixture. Mix until well combined. Fold in orange peel, nuts and apricots. Batter will be very stiff. Spoon into well-greased muffin cups, fill 3/4. Bake at 400 degrees for 18 to 20 minutes or until done. Combine sugar and orange juice; dip muffin top in mixture. Makes 12 muffins.

Dried Apricot Pinenut Pilaf

1 medium	Onion, chopped
2 Tablespoons	Olive Oil
1 cup	Long Grain Rice
1/2 teaspoon	Salt
1 14oz. can	Chicken Broth
1/4 cup	Water
1/3 cup	Great Lakes Dried Apricots, diced
1/4 cup	Great Lakes Pinenuts, toasted
1 teaspoon	Basil
1/2 teaspoon	Cumin
1/2 teaspoon	Pepper

Cook Onion in olive oil over low heat. Add rice, salt, broth and water. Bring to a boil. Cover, turn the heat down to simmer for 15 to 18 minutes (until rice is tender and liquid is absorbed) Add apricots, cover and let stand for 5 minutes. Stir in the pinenuts, basil, cumin and pepper. Serve. (Hint: Pinenuts can be toasted in a dry frying pan over medium heat)

Next