Type what you have

Ingredients

• ✓ apricot
• prune
• pear
• apple
• raisin
• dried cherry
• cranberry
• sunflower seed
• peanut
• walnut
• almond

Instructions

1. 1 Gather the ingredients.
2. 2 Mix all. Makes 4 cups.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ apricot
• all-purpose flour
• almond meal
• baking soda
• salt
• rolled oat
• brown sugar
• white sugar
• butter
• vanilla extract
• almond extract
• white sugar
• cornstarch
• ginger

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish, line with parchment paper, and grease parchment paper.
2. 2 Whisk flour, almond meal, baking soda, and salt together in a bowl. Whisk in oats, brown sugar, and ½ cup white sugar until blended and brown sugar clumps broken up. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
3. 3 Press ⅔ flour mixture into bottom of the prepared baking dish; set crust aside.
4. 4 Whisk ⅓ cup white sugar and cornstarch together in a small bowl. Add apricots and ginger; toss to coat.
5. 5 Spread apricot filling over crust; sprinkle remaining ⅓ flour mixture on top.
6. 6 Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

By RitaAnn

Ingredients

• ✓ apricot
• lemon juice
• white sugar

Instructions

1. 1 Preheat the oven to 150 degrees F (165 degrees C), or the lowest setting you have.
2. 2 Combine lemon juice, apricots, and sugar in a saucepan. Cook over medium heat until sugar has dissolved. Transfer to a blender and puree until smooth.
3. 3 Cover an 11x17-inch pan or cookie sheet with a layer of plastic wrap. Pour pureed fruit onto the prepared pan and spread evenly to within 1 inch of the edge.
4. 4 Bake for 4 to 6 hours in the preheated oven, using a spoon or a pair of tongs to keep the door slightly ajar, or until puree has dried and is no longer sticky. Once dry, you can cut it into strips; store in an airtight container.

By CHERI

Ingredients

• ✓ apricot
• sour cream
• mayonnaise
• white vinegar
• apricot jam
• green onion
• celery
• chicken

Instructions

1. 1 In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.

By Sara

Ingredients

• ✓ apricot
• almond
• sunflower seed
• coconut
• coconut oil
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
2. 2 Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
3. 3 Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
4. 4 Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
5. 5 Let cool until granola has hardened, 2 to 3 hours. Cut into bars.

By princessgertie

Ingredients

• ✓ apricot
• oat
• all-purpose flour
• brown sugar
• baking soda
• salt
• butter
• date
• orange juice
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
3. 3 Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
4. 4 Bake in the preheated oven until starting to brown, 10 to 15 minutes.
5. 5 Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
6. 6 Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
7. 7 Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.

By Jan Mowbray

Ingredients

• ✓ apricot
• rolled oat
• all-purpose flour
• brown sugar
• baking powder
• baking soda
• ginger
• cinnamon
• salt
• allspice
• walnut
• date
• butter
• buttermilk
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a muffin tin or line with paper liners.
2. 2 Spread oats on a rimmed baking sheet and place in the preheating oven until toasted and fragrant, 5 to 8 minutes.
3. 3 Mix toasted oats, flour, brown sugar, baking powder, baking soda, ginger, cinnamon, salt, and allspice in a large bowl. Add walnuts, apricots, and dates.
4. 4 Whisk melted butter, buttermilk, egg, and vanilla extract together in a separate bowl. Pour over the flour mixture and mix briefly until batter is combined. Scoop batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to wire racks to cool.

By LauraF

Ingredients

• ✓ apricot
• water
• quinoa
• salt
• honey
• ginger
• white wine vinegar
• lime juice
• garlic
• black pepper
• olive oil
• cherry
• cashew
• red onion
• bibb lettuce

Instructions

1. 1 Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
2. 2 Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
3. 3 Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

By Allrecipes Magazine

Ingredients

• ✓ apricot
• lemon juice
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix apricots and lemon juice in a large pot over medium heat; add sugar and slowly bring to a boil, stirring until sugar dissolves.
3. 3 Continue to cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam off the top if necessary.
4. 4 Meanwhile, prepare five 1-pint jars with lids and rings by cleaning and sterilizing them in the dishwasher or a boiling water bath. Leave lids in simmering water until ready to seal jars.
5. 5 Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles.
6. 6 Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
8. 8 Remove the jars from the stockpot and place them onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight and the lid does not move up or down at all. Store in a cool, dark area.

By Megan

Ingredients

• ✓ apricot
• fruit pectin
• white sugar
• apricot brandy

Instructions

1. 1 Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Finely chop apricots; place 5 cups in a large saucepan over medium heat. Stir in pectin; slowly bring to a full rolling boil. Add sugar; stir to dissolve. Return to a full rolling boil over high heat; boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
3. 3 Off heat, stir in apricot brandy until incorporated.
4. 4 Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving the jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By bambi23

Ingredients

• ✓ apricot
• water
• rhubarb
• white sugar
• pectin

Instructions

1. 1 Place apricots in a heat-proof bowl. Cover with boiling water and let stand until softened, 5 to 10 minutes. Drain and rinse, then drain again.
2. 2 Combine rhubarb, sugar, and softened apricots in a large pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight.
3. 3 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon.
5. 5 Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any spills. Top with the lids and tightly screw on the rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By nch

Ingredients

• ✓ apricot
• cranberry
• raisin
• cinnamon
• ginger
• allspice
• clove
• water
• white sugar
• cider vinegar

Instructions

1. 1 In a medium bowl, mix together the apricots, cranberries, raisins, cinnamon, ginger, allspice, and cloves.
2. 2 In a medium saucepan, boil water and sugar, stirring constantly, until sugar is dissolved. Add the dried fruit mixture and vinegar. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, and allow to cool for 5 minutes. Serve immediately, or refrigerate in a covered container.

By Sher

Ingredients

• ✓ apricot
• white sugar
• lemon juice
• butter
• fruit pectin

Instructions

1. 1 Combine sugar, apricots, and lemon juice in a large pot over medium heat; add butter to reduce foaming. Bring to a rolling boil, stirring constantly. Quickly stir in pectin; return to a full boil until pectin is dissolved, 1 minute. Remove from heat; skim off any foam with a metal spoon.
2. 2 Inspect jars for cracks and rings for rust, discarding any defective ones. Sterilize jars and lids in boiling water for at least 5 minutes.
3. 3 Pack apricot jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, and let rest for at least 24 hours. Press the center of each lid with a finger to ensure that the seal is tight (and the lid does not move up or down). It may take up to 2 weeks for jam to set. Store in a cool, dark area.

By DelightfulDines

Ingredients

• ✓ apricot
• water
• vanilla extract
• fruit pectin
• white sugar
• lemon juice

Instructions

1. 1 Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
2. 2 Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Cookin4Six!

Ingredients

• ✓ apricot
• white sugar
• lavender blossom
• lemon juice
• fruit pectin

Instructions

1. 1 Combine ½ cup sugar and lavender blossoms in the bowl of a food processor; pulse until lavender blossoms are finely chopped and sugar is fragrant.
2. 2 Measure 5 cups sliced apricots; finely chop and place into a plastic or glass bowl with a tight-fitting lid. Stir in lavender sugar and lemon juice; mix well. Cover the bowl; refrigerate for 8 hours to overnight.
3. 3 Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Stir ¼ cup sugar and pectin together in a bowl; stir into apricots. Transfer apricot mixture to a large saucepan; mix well. Slowly bring to a full rolling boil that does not stop bubbling when stirred. Stir in remaining 3 ¾ cups sugar, scraping the bottom of the pan, to fully dissolve sugar. Cook for 1 minute, stirring constantly.
5. 5 Pack hot jam into the prepared jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and tightly screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water; bring to a boil. Lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove jars from the stockpot and place on a cloth-covered or wood surface, several inches apart. Rest for 24 hours without moving jars. Gently press center of each lid with a finger to ensure the lid does not move up or down. Remove rings for storage. Store in a cool, dark area.

By nch

Ingredients

• ✓ apricot
• orange juice
• white sugar
• amaretto liqueur
• vanilla extract
• cornstarch
• water

Instructions

1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Ingredients

• ✓ apricot
• apple
• sugar
• cinnamon
• butter
• almond

Instructions

1. 1 Drain apricots and and cut them into 4. Peel the apples and cut them into 2-cm cubes.
2. 2 Mix apples with sugar and cinnamon.
3. 3 Put all ingredients into the ActiFry. Close the lid. Leave to cook for 12 minutes.
4. 4 Serve the candied flavoured fruit in attractive square dishes with mini appetizer forks.

By T-fal Canada

Ingredients

• ✓ apricot
• almond milk
• banana
• berry
• chia seed
• protein powder

Instructions

1. 1 Place all ingredients into blender and blend on high until smooth. Serve.

By Almond Breeze

Ingredients

• ✓ apricot
• vegetable oil
• beef brisket
• onion
• garlic
• onion soup mix

Instructions

1. 1 In a large heavy skillet, heat oil over medium-high heat. When the oil is hot, brown the beef on all sides. If the brisket is too large, cut it in half first, and brown in two stages. Place the meat in a large Dutch oven with a lid.
2. 2 Add onions to the drippings in the skillet. Saute over medium heat until the onions are beginning to brown. Stir in garlic, and cook for 2 or 3 more minutes. Pour over the brisket in the Dutch oven.
3. 3 Empty one package of dry, instant onion soup mix over the browned onions and meat. Arrange all of the apricots on top of the soup mix. Pour enough water around outside of meat, not on top, to cover the sides of brisket. Cover.
4. 4 Bake at 325 degrees F (160 degrees C) for 1 hour. Check liquid; if dish is starting to look dry, add a bit more water around meat. Cover, and cook another hour. Remove lid, and stir apricots into gravy. Leave uncovered, and cook for another hour. Stir gravy again, and add more water if the gravy is too thick. Meat should be very tender; if necessary, bake for an additional 1/2 hour. Cut across grain to serve.

By Abby J Benner

Ingredients

• ✓ apricot
• raspberry
• greek yogurt
• ice
• honey
• flax seed
• lemon juice

Instructions

1. 1 Combine raspberries, yogurt, ice, apricot, honey, flax seeds, and lemon juice in a blender; blend until smooth.

By KellsBells

Ingredients

• ✓ apricot
• white sugar
• lemon juice
• water
• all-purpose flour
• rolled oat
• brown sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
3. 3 Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
4. 4 Bake for about 35 minutes.

By Rachel Teplow

Ingredients

• ✓ apricot
• all-purpose flour
• white sugar
• baking soda
• salt
• butter
• vegetable oil
• buttermilk
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
2. 2 In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it's okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
3. 3 Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.

By Aunt Mamie

Ingredients

• ✓ apricot
• pork chop
• kosher salt
• black pepper
• olive oil
• honey
• garlic
• parsley

Instructions

1. 1 Pat pork chops dry with paper towels, then sprinkle both sides with salt and pepper.
2. 2 Heat olive oil in a skillet over medium-high heat. Add chops and brown well, about 5 minutes per side. Stir in honey, apricots, and garlic; cover and simmer until pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center, should read at least 145 degrees F (63 degrees C).
3. 3 Serve chops topped with apricots and pan juices. Garnish with parsley.

By Christie Biggers

Ingredients

• ✓ apricot
• couscous
• water
• cranberry
• almond
• scallion
• cumin
• salt
• black pepper

Instructions

1. 1 Place couscous in a bowl and pour boiling water over top. Gently stir, then cover and let sit for 5 minutes.
2. 2 Meanwhile, place cranberries in a glass liquid measure and add water to cover. Microwave on high for 1 minute; drain.
3. 3 Add cranberries to the couscous, along with almonds, apricots, scallions, cumin, salt, and pepper. Toss well to combine. Serve at room temperature or chilled.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ apricot
• cranberry
• walnut
• flax seed meal
• water
• coconut cream
• water
• lemon
• vanilla extract
• stevia powder
• cooking spray

Instructions

1. 1 Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
2. 2 Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
3. 3 Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
4. 4 Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
5. 5 Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
6. 6 Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
7. 7 Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.

By Dana Sterling

Ingredients

• ✓ apricot
• pork loin roast
• dijon mustard
• brown sugar
• apple juice
• prune
• red wine
• brown sugar
• clove
• cornstarch

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a shallow roasting pan. Combine Dijon mustard and 2 tablespoons brown sugar; spread over roast.
3. 3 Cook in the preheated oven for 3 hours, basting with 1/4 cup apple juice every 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 During last hour roast is cooking, combine prunes, apricots, red wine, 1/4 cup brown sugar, 3/4 cup liquid from roasting pan, and cloves in a saucepan over medium heat. Bring to a boil; cover and simmer for 15 minutes. Spoon fruit around pork roast during the last 30 minutes of cooking.
5. 5 Transfer roast to a serving platter; spoon fruit around it. Whisk 1/4 cup drippings from roasting pan and cornstarch together in a bowl; stir back into drippings in roasting pan. Cook over medium-high heat, stirring gently, until thickened and no longer cloudy, about 5 minutes. Transfer to a gravy boat or serving bowl.
6. 6 Slice roast; serve with sauce.

By JESHENBA

Ingredients

• ✓ apricot
• onion
• garlic
• olive oil
• chicken stock
• red lentil
• tomato
• cumin
• thyme
• salt
• lemon juice

Instructions

1. 1 Sauté apricots, onion, and garlic in olive oil, about 5 minutes. Add chicken stock and lentils and bring to a boil. Reduce the heat and simmer for 30 minutes.
2. 2 Stir in tomatoes and season with cumin, thyme, salt, and pepper to taste. Simmer for 10 minutes.
3. 3 Stir in lemon juice. Purée 1/2 of the soup in a blender, then return to the pot. Serve.

By Karena

Ingredients

• ✓ apricot
• all-purpose flour
• salt
• shortening
• milk
• peach
• white sugar
• water
• vegetable oil

Instructions

1. 1 To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
2. 2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
3. 3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
4. 4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

By Elaine

Ingredients

• ✓ apricot
• milk
• farina
• honey
• egg
• walnut
• candied orange peel
• orange extract
• phyllo dough
• butter

Instructions

1. 1 Bring milk to a boil in a small saucepan over medium heat; whisk in farina. Reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Cool, about 15 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
3. 3 Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.
4. 4 Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won't dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.
5. 5 Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
6. 6 Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
7. 7 Serve lukewarm or at room temperature.

By nch

Ingredients

• ✓ apricot
• butter
• red onion
• allspice
• nutmeg
• red cabbage
• apricot preserves
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

By JOE PASQUALE