Archives For apricot

Apricot pie recipe

February 14, 2015

Apricot pie
Apricot pie was on the menu last night. It’s a resourceful way (and a good excuse) to use up the last of the apricots. There aren’t many left after a serious week of apricot jam making.

Due to an unexpectedly wet summer, it hasn’t been an abundant season for Tassie apricots. So, make sure you savour this apricot pie recipe! So, if you’re lucky enough to get your hands on some or you’re struggling to eat all the apricots you have (Ha! Ha!), give our apricot pie recipe a try.

First up – make shortcrust pastry, or buy some if you don’t have the time.
Halve and remove the kernels from 1.5 kg of apricots.
Add the juice of one lemon.
Add about 200g caster sugar (this will depend on how sweet your fruit is).
Scrape in a vanilla pod and cook the fruit until it softens. Allow to cool.
When cooled, spoon fruit into a pastry-lined pie dish and cover with the remaining pastry.
Brush the top with an egg wash and sprinkle with raw sugar.
Bake for about 40 minutes or until golden brown at 180C.
Best served with double cream – for double the goodness!

The bitter sweet apricot

February 19, 2013

There are many layers to the apricot kernel.
On the surface it’s the must-have ingredient to make your apricot jam set. Dig deeper, though, and you’ll find sweet and bitter kernels, cyanide and cancer-curing remedies. Bet we have your attention now!
The kernel is the soft part inside the seed of the apricot. It is said to be a good source of iron, potassium and phosphorus, and one of the best sources of vitamin B17 (also known as amygdalin).

The Washington Post reported, ‘… It’s true that apricot pits contain rather hefty amounts of amygdalin and hence, of potential hydrogen cyanide. In order of decreasing amounts, the seeds of all the following fruits contain amygdalin: apricot, peach, plum, apple, almond and quince.’

Bitter kernels contain small traces of this hydrogen cyanide, which in large quantities may cause nausea, fever, headaches and coma. However, soaking the bitter kernels in water is said to reduce the bitterness and levels of amygdalin.

In small quantities, they are  used as a flavoring agent in jams, pastes, custards and other baking applications. Europeans often use them to enhance jams and jellies, putting a kernel is each jar, which isn’t normally consumed. Italians crush them to make the famous Amaretti di Saronno cookies, and Asian markets stock them in their spice aisles.

Some nutritionists recommend no more than one to five kernels a day, others suggest as many as 35 to reap the anti-cancer benefits. Wow! We’ll never look at an apricot kernel in the same way again!

Apricot stories posted on this blog in 2013 include – 19 January: jam recipe and 15 January: our first harvest


Money for Jam

January 19, 2013

An easy jam recipe. Pick your favourite fruit and start cooking.
This recipe was generously given to Kerry and Nick by The Menagerie’s neighbor, Mary, an internationally renowned jam maker.
2lb or 900g fruit
2lb or 900g sugar
Warm your sugar slightly in the oven.
Place all your fruit into a pot on a low heat to soften and start the juices running.
Add your warmed sugar. Bring to the boil.
To make a jam that has the right consistency, Mary, recommends you invest in a food thermometer so you can make sure the mixture reaches exactly 104C.
It’s at this temperature the acid and the pectin in the fruit react with the sugar, resulting in perfectly set jam.
This recipe can be used with any type of fruit.