Oh, Jolene—I love that this post is about apricots (even though I don’t eat them myself!). My father passed away recently, and dried apricots were one his favorite foods in the entire world. He grew up across the street from an orchard and his summer job as a kid was, as he called it, “cuttin’ ‘cots”—taking the less-than-perfect apricots off the tree to be cut and dried in the sulfur house. I used to buy him a giant tray of fancy dried apricots for every birthday and holiday. Thanks so much for making me think of him with this post. Have a wonderful weekend.
I always love your little bits of history. I wanted to let you know that I made these already and mine turned out so amazing. I have them floating in a little bit more syrup than you do and I used fresh basil instead of thyme. They are to die for (and they didn’t even sit overnight yet). I have extras that I am putting in the refrigerator and so I’ll get to taste them that way tomorrow night. I wish I could post a picture of mine on the comment. Thank you for this fun and historic light dessert.
Oh, I just love apricots—and poached with yogurt and pistachios and some fresh thyme sounds just divine! I wonder if stewed dried apricots would work if fresh weren’t available. … Thanks also for the blueberry muffin update. I made them pretty much as you describe, and they were a big hit—no blue-tinted muffins either! Thanks for 2 more yummy recipes, Jolene!
I will email the photo. Also, in case anyone else is reading this comment, I had to use agave syrup because we didn’t have any white sugar in the house. It worked just fine!
I love reading your posts and since I'm not a baker I always hope my daughter in law, Ruth Stroud (ruthtalksfood) will surprise me with one of your recipes. Last week she did! Thank you!!
Lovely post and photos. We add a dash of brandy to the apricots in making the syrup, then gorge on them with vanilla ice cream or yogurt. Great muffins too.
Thank you for adding the pictures of the muffins, Jolene! They look beautiful 🤩 I confess I haven’t had a chance to make them yet (I ate the blueberries I had right away, straight out of the package, which is what happens to me a lot 🤦🏻♀️) but they are next up on my baking list!
My dad has access to tons of fresh berries where he lives (he goes and picks them himself!) and has been on a bit of a berry muffin kick, so I’m also going to share your recipe with him!
Thanks for all of this tonight, Jolene! I loved hearing about your cozy Turkish spot in NY. It sounds like a time-honored treasure. Apricots always make me think of my Mom as they were her favorite fruit. My grandpa was a fruit grower in eastern Washington State. My Mom usually canned the apricots and also made jam. There was an occasional pie as well. But her absolute favorite way with an apricot was to simply eat and enjoy it! I wish I could make this lovely light desert for her!
Oh, Jolene—I love that this post is about apricots (even though I don’t eat them myself!). My father passed away recently, and dried apricots were one his favorite foods in the entire world. He grew up across the street from an orchard and his summer job as a kid was, as he called it, “cuttin’ ‘cots”—taking the less-than-perfect apricots off the tree to be cut and dried in the sulfur house. I used to buy him a giant tray of fancy dried apricots for every birthday and holiday. Thanks so much for making me think of him with this post. Have a wonderful weekend.
I HAVE APRICOTS AND BLUEBERRIES STANDING BY!
I always love your little bits of history. I wanted to let you know that I made these already and mine turned out so amazing. I have them floating in a little bit more syrup than you do and I used fresh basil instead of thyme. They are to die for (and they didn’t even sit overnight yet). I have extras that I am putting in the refrigerator and so I’ll get to taste them that way tomorrow night. I wish I could post a picture of mine on the comment. Thank you for this fun and historic light dessert.
Oh, I just love apricots—and poached with yogurt and pistachios and some fresh thyme sounds just divine! I wonder if stewed dried apricots would work if fresh weren’t available. … Thanks also for the blueberry muffin update. I made them pretty much as you describe, and they were a big hit—no blue-tinted muffins either! Thanks for 2 more yummy recipes, Jolene!
I'm digging the NYC nostalgia, the gorgeous poaching, and let's be real - there's never too many blueb-y muffins, blue batter or not: )
I will email the photo. Also, in case anyone else is reading this comment, I had to use agave syrup because we didn’t have any white sugar in the house. It worked just fine!
I love reading your posts and since I'm not a baker I always hope my daughter in law, Ruth Stroud (ruthtalksfood) will surprise me with one of your recipes. Last week she did! Thank you!!
Yummy! This looks so delicious.
Lovely post and photos. We add a dash of brandy to the apricots in making the syrup, then gorge on them with vanilla ice cream or yogurt. Great muffins too.
Nothing like taking advantage of fruit at it's seasonal peak. It looks delicious!
Thank you for adding the pictures of the muffins, Jolene! They look beautiful 🤩 I confess I haven’t had a chance to make them yet (I ate the blueberries I had right away, straight out of the package, which is what happens to me a lot 🤦🏻♀️) but they are next up on my baking list!
My dad has access to tons of fresh berries where he lives (he goes and picks them himself!) and has been on a bit of a berry muffin kick, so I’m also going to share your recipe with him!
The apricots look fantastic—what a great idea for lunch! Even for breakfast with that dollop of yogurt.
Thanks for all of this tonight, Jolene! I loved hearing about your cozy Turkish spot in NY. It sounds like a time-honored treasure. Apricots always make me think of my Mom as they were her favorite fruit. My grandpa was a fruit grower in eastern Washington State. My Mom usually canned the apricots and also made jam. There was an occasional pie as well. But her absolute favorite way with an apricot was to simply eat and enjoy it! I wish I could make this lovely light desert for her!
Lunch. Dinner. Breakfast... Mmmmmm.
Thank you I’ll be baki g some blueberry muffins and tear loooovvely apricots. Yeeeesss
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