More ways with apricots

Apricot Compote

– This is a simple way to process very ripe or seconds fruit. Remove the stones and bruised or damaged flesh. Roughly chop and put into a large saucepan. Add ⅓ cup water, cover with a lid and cook over a low heat for 40-45 minutes. Stir occasionally until the fruit is pulpy, then cool. Ladle into clean jars (or freeze) and use the water bath method described on the previous page to heat process the jars of compote. Store jars in a cool dark cupboard and consume within 6 months.

Low-sugar Apricot Jam

– Prepare 1kg apricots and cook as above until soft. Remove the lid, add 1 cup sugar and turn up the heat. Bring to a steady boil, stirring regularly for 20-25 minutes until thick. Sterilise 3 x 250g jars using the oven or boiling method then ladle hot jam directly into the hot jars. Secure the lids and leave to cool.

Check the lids have vacuum sealed, name and date. Store in a cool cupboard. Use within 6 months, storing in the fridge once opened. Consumed within 1 month.

Apricot Frangipane Tart

– Line a 22cm tart dish with sweet shortcrust pastry and chill for 30 minutes. Make the frangipane filling: Combine 50g soft butter, ¼ cup sugar, 1 free-range egg and 1 teaspoon vanilla extract in a food processor. Add ⅓ cup each ground almonds and plain flour, pulse to combine into a thick paste. Spread evenly over the pastry base. Halve 8-10 apricots and arrange cut-side down over the frangipane. Sprinkle over 1 tablespoon sugar and bake at 180C for 30 minutes. Scatter with sliced almonds and return to the oven for 10-15 minutes until golden. Cool on a rack and dust with icing sugar to serve.