What Are the Different Types of Apricot Desserts?

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  • Written By: Jessica Ellis
  • Edited By: Bronwyn Harris
  • Last Modified Date: 10 October 2019
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Apricot desserts are a wonderful way to take advantage of the springtime flavor packed in the delicate apricot fruit. Light and tart, apricot desserts make a wonderful finish to any occasion, from a Mother's Day brunch to the first barbecue of the season. Some apricot desserts worth trying include linzertorte, apricot ice cream, stone fruit crisps, and grilled apricots.

The linzertorte is a decadent dessert with one of the oldest recipes in the world. Combining almonds, spices, and apricot preserves, this is a great dessert that can be enjoyed year-round. The key ingredients to a perfect linzertorte include a flaky nut crust made from ground almonds or hazelnuts, and high-quality apricot preserves or whole apricots soaked in brandy. Traditionally, a linzertorte has a latticed top crust made by laying strips of dough in a cross-hatch pattern across the apricot filling. Some chefs like to add a layer of chocolate to the dessert by pouring melted chocolate chips or ganache into the torte shell before adding the apricots.


For a delicate, fruity confection that truly tastes like spring, consider making apricot ice cream. Fresh, slightly over-ripe fruit may be best for ice-cream based apricot desserts, since the slightly squishy apricots tend to pack the most flavor. Some chefs recommend using full-fat whipping cream for apricot ice cream, but the dessert may be just as tasty with a combination of half-and-half and low fat milk. Almond extract, caramel swirls, and even graham crackers may be excellent additions to a basic ice cream recipe, though the delicate flavor can easily be overwhelmed. For a truly delicious summer dessert, sandwich a layer of homemade apricot ice cream between two freshly baked oatmeal raisin cookies.

Stone fruit crisps are a great way to use up fast-ripening stone fruit, such as plums, peaches, apricots, and nectarines. When apricots are used as the main ingredient, the finished crisp will usually have a light, slightly tart flavor, which can be excellent when served with vanilla ice cream. To make a basic crisp, peel and chop fruit, then place in a pie pan with sugar and cornstarch to thicken the juices. Combine butter with enough flour, brown sugar, and oatmeal to get a crumbly texture, then generously sprinkle over the apricot and stone fruit mixture. One of the easiest apricot desserts to throw together at a moment's notice, a crisp will be done when the crumbles turn golden brown and fruit starts to bubble in the oven.

Grilled apricots are a fabulous way to finish off a barbecue supper. Apricots should be sliced in half, then tossed with olive oil for a savory dessert, or canola oil and honey for a sweeter result. On a medium-hot grill, apricots should cook for about a minute on each side, or until grill marks are evident on the flesh. For grilled apricot desserts, consider using firm fruit that has not started to soften; over-ripe fruit may fall apart on the grill. Serve on their own, filled with marscapone and honey, or atop a scoop of ice cream.


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Post 3

I've never heard of the linzertorte, but it's definitely interesting that it's one of the oldest dishes in the world. I'm assuming that it was first introduced as a way to preserve fruit in a bunch of spices and sweeteners. After all, the dish does contain apricot preserves and cinnamon. Either way, this sounds like a great dish that anyone would enjoy. It's also interesting to note that many of the dishes that we think are modern have actually been around for centuries. It really shows how desserts have always been a worldwide tradition.

Post 2

Whether you love or hate apricots, there's no denying that this is a great article. Not only does it present apricots in a new light, but it also gives some great tips and ideas on how to use them as desserts and side dishes. On another note, I barbecue often, but never have I thought of putting apricots on the grill. Using the grilled fruit as a topping for ice cream, I'm sure that it would be very enjoyable.

Post 1

Even though I'm not a big fan of apricots, this article is starting to give me second thoughts, as I wasn't quite aware that they were used in so many desserts. Perhaps they are a lot better than I originally thought, and maybe I should freeze-dry them in my spare time.

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