And apricots are finally in season. We bought five pounds at a local farmers' market and dehydrated 3 pounds. After 12 hours in the drying unit, they still are not ready to bag. But they are sweet and delicious!
Two pounds of the apricots were used immediately for an apricot cobbler with rolled dumplings. Here is the recipe:
OLD FASHIONED COBBLER (modified from Cooks)
- 8 or 9 peaches or apricots, peeled and sliced
- 1/2 c. water
- 1 1/2 c. sugar2 tbsp. self-rising flour
- Pinch of salt
- 1/2 c. butter, melted
PASTRY FOR COBBLER:
- 1 c. self-rising flour
- 1/2 tsp. salt
- 1/3 c. shortening
- 4 tbsp. sweet milk, or enough to make a stiff dough
Several days ago, I got out the tried and true Better Homes & Gardens Cookbook and made some vanilla ice cream, so home made ice cream was topping for the cobbler. It was the first time I had gotten the electric ice cream freezer from its shelf in the garage, and it was not even "cranky" after having been neglected for a number of summers.
The ice cream recipe called for only four ingredients - no infusion of vanilla bean, etc.- just 2 Tbsp of vanilla extract, and no eggs. Some things don't have to be difficult to be tasty.
Last, apricot freezer jam was a hit. We only made five cups, but that will be enough for a while. A previous post about freezer jam can be found here. And the recipe for freezer apricot jam? This is it:
3 and 1/3 cup pureed apricots1 and 1/3 cup sugar4 Tbsp. freezer pectin
Stir sugar and pectin together. Add apricots and stir for 2 minutes. Let it stand for 30 minutes and then ladle into plastic containers and freeze. Excellent!