Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling.
'Apricots' on Serious Eats
Peaches and apricots meld well with the flavor of Amaretto in this pie from the aptly named cookbook Pie. A dusting of crunchy amaretto biscuits inside and up top provide a contrasting crunch.
In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches.
The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base.
This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur.
This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits.
A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur.
In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam.
Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.
An apricot and almond pie in a crisp almond crust.
Tangy, sweet, and spiced with cardamom, this Bakeless Sweets yogurt mousse is what you want to whip up on a hot summer night.
This dessert comes out looking impressive, but it's as mind-blowingly simple as it is complexly delicious. It would make a gorgeous end to any outdoor early summer meal. The apricots and shortbread can be done a day or two ahead, and the sabayon completed right before serving.
Lightly sweetened with maple syrup and full of apricots and walnuts, this extra hearty bread is just what you want on a cool fall morning.
For a special breakfast, serve each guest a mini stack of pancakes topped with a sweet sauce made from bourbon roasted apricots.
These fruity apricot biscotti are accented with a hint of vanilla.
The combination of apricots and ginger in this fruit butter has me dreaming of cranberry scones, but it would also be delicious on buttermilk biscuits, buttery brioche, or plain old whole wheat toast.
Susanna Foo in Fresh Inspiration: New Approaches to Chinese Cuisine admits that this is more of an "Indian-style pilaf" than a traditional fried rice recipe. Saffron, dried apricots, and toasted almonds are all used, giving the dish a really unique character. Sure, the rice is still sautéed with all the other ingredients, but that's about where similarities end.
One of the true pleasures of summer is the arrival of stone fruit. I find apricots, with their vibrant blushing-orange color and sweet, fragrant flesh, irresistible at this time of year. Especially if we're talking cocktails.
I love stone fruit so much—especially apricots because they have a bit of tartness to them. I also love a little textural contrast in my sweets, and as I was making these I started thinking of those delicious Arab candies that are made with dried apricots and pistachios, so I thought—hey, maybe I should use that awesome combination. And it worked!
Moscato wine has a lovely hint of apricot flavor, making this pairing pure stone fruit genius.