Apricot Recipes

Apricot Pie

1 cup sugar
3 tablespoons flour
1/4 teaspoon nutmeg
pastry for double crust 9-inch pie
3 cups fresh apricot halves
1 tablespoon lemon juice
1 tablespoon butter

Cut in small pieces. Line a 9-inch pie pan with half of the pie crust. Combine sugar, flour, and nutmeg. Fill pie crust with apricot halves and sprinkle with sugar mixture. Sprinkle lemon juice over all, then dot with the butter. Cover with top crust, trim and flute edges and make several small slits in top to vent.

Bake at 425° for 25 to 35 minutes.

Yogurt Fruit Dip

1/4 cup of apricot preserves
1 cup plain yogurt
1/8 teaspoon ground cinnamon
Fresh apricot - chopped

Combine preserves, yogurt, and cinnamon. Mix well, then chill for at least 1 hour. Serve with fresh fruit.

Easy Fruit Salad

2 cups sliced strawberries
2 cups green grapes
3 kiwi fruit, peeled and sliced
3 bananas, peeled and sliced
21 oz. can apricot pie filling

In large bowl, combine strawberries, grapes, kiwi fruit, and bananas. Gently mix in apricot pie filling. Chill for 1 hour before serving.

Apricot Salsa

10-oz. can apricot nectar
4 apricots, chopped
2 Tbsp. chopped shallots
6 plum tomatoes, chopped
2 tsp. lemon juice
1/4 tsp. ground ginger

Combine nectar, apricots, and shallots in medium saucepan. Heat to boiling, then reduce heat, cover and simmer for 4-5 minutes until almost all liquid is absorbed. Stir in remaining. Transfer to serving dish, cover tightly, and chill until cold.