When you select apricots they should be somewhat soft to the touch but with still a degree of firmness. The skin should be velvety, without any spots. If any green or intense yellow spots are present then the apricot is not ripe to eat, most likely will be bitter.
To ripen leave at room temperature. Ripe apricots can be kept in the refrigerator for a maximum of 2-3 days and should be washed only right before eating.
In the kitchen apricots can be used for pies, marmalades, creams, ice creams, purees, milkshakes, conserves, syrups.
To get best results when cooking with apricots always use ripe apricots and you don't have to remove skin when cooking with them. If you remove the skin, you should pur some lemon juice on them so they do not brown.
One of my favorite recipes is the following:
Apricot Clafoutis
Ingredients
*1 lb of fresh ripe apricots
*1/2 cup unbleached flour
*2 whole eggs plus 1 egg yolk
*5 tblsps sugar
*1 tsp vanilla
1 tblsp of Grand Marnier liqueur (optional)
*1 ½ cups low fat milk
1 tblsp plain yogurt
Preparation
Preheat oven to 365 degree
Place 2 eggs and 1 egg yolk in bowl with sugar, vanilla. Beat with wire whisk or electric mixer for 5-6 minutes.
Sift flour and add into egg mixture. Blend well. Then add in milk and yogurt. Blend well and let sit for 30 minutes.
Wash, dry apricots, divide in half, and remove stone inside. Place apricots and Grand Marnier into liquid mixture and stir in.
Butter and flour a pie pan and pour in mixture. Cook for 30 minutes. When cool, remove from pan onto serving dish. Sprinkle 1 tsp sugar on top. .
