Classic Apricot Chicken (2024)

FAQs

What is apricot sauce made of? ›

Puree the apricots by rubbing them through a fine sieve or food mill set over a bowl, or pulverize them in the jar of an electric blender. With a rubber spatula scrape them into a bowl. Add the vinegar, sugar, honey, paprika and salt and beat vigorously with a spoon or whisk until the mixture is smooth.

On the savory side, apricot flavor provides a tangy, sweet complexity that enhances shellfish and meats such as poultry and pork. Apricot pairs wonderfully with cheeses, especially creamy and ripened styles like Brie and Roquefort.

Each jar is filled with large pieces of apricots making every bite a delicious treat. Try it on toast, muffins, in a recipe or as part of a sauce. Precautions : May contain pits. Apricots, Sugar, Brown Cane sugar, Concentrated Lemon Juice, Fruit Pectin.

Apricots contain various phytochemicals, such as provitamin A beta-carotene and polyphenols, including catechins and chlorogenic acid. Taste and aroma compounds include sucrose, glucose, organic acids, terpenes, aldehydes and lactones.

Peaches and apricots have similar flavors and textures, making it one of the best substitutes possible.

Apricots have a sweet flavor with a tart finish. They're often described as tasting like a cross between a peach and a plum. Their flavor is a bit heavier and deeper and less floral than that of peaches, which is why they're able to stand up in cooked dishes alongside foods like pork, turkey and chicken.

Beef: With a stronger flavour, sweeter fruits work best with beef dishes like apricots, peaches, plums and prunes. With beef we suggest avoiding citrus or acidic fruits.

Apricot flavor affinities: Pure vanilla and almond extracts, dark brown sugar; freshly grated lemon zest and juice, cherries, raspberries, strawberries, nectarines, peaches; freshly grated nutmeg, cinnamon, allspice and cardamom; mint, Mexican tarragon; almonds, hazelnuts; brandy, Cointreau, Grand Marnier, Kirsch.

Stephen Southwick, a pomologist at the University of California, Davis, and also a fruit grower himself (of among other things pluots, plum-apricot hybrids), said the reason apricots are generally more expensive than other domestic fruits is that "they're more difficult to grow, they're more erratic in their production ...

Dried apricots are higher in most nutrients than fresh apricots. A serving of 5-6 dried apricots has more than four times the fiber than a whole fresh apricot. Fiber helps lower your risk of heart disease, diabetes, and some types of cancer. Dried apricots also have more potassium, iron, and calcium.

Do apricots last longer in the fridge? ›

Ripe apricots need to be stored in a refrigerator and will last up to a week. Apricots will not continue to ripen in the fridge, so make sure they are fully ripe before chilling. Overripe apricots won't last long, even if refrigerated. If your apricots are bruised, mushy, or otherwise damaged, don't worry!

Apricots work well in many savory dishes, particularly next to lamb and poultry, as well as in desserts and confections. Complementary spices include curry, ginger, nutmeg, cardamom, cinnamon, and star anise. For a real treat, try apricots in any recipe combined with pistachios or almonds.

Apricots can be eaten raw, cooked or preserved. To cut fruit, slice around its seam, twist it in half, and lift out the pit. Storing: Refrigerate ripe apricots, unwashed, in a paper or plastic bag for up to 2 days. Wash them before eating.

Apricot: Pairs well with almonds, anise, apple, black pepper, caramel, cardamom, cinnamon, coconut, cranberry, ginger, hazelnut, honey, lemon, nutmeg, orange, peach, pineapple, plum, rosemary, Sauternes, strawberry, and vanilla.

So you can imagine how we responded to discovering that perhaps one of McDonald's most sought-after sauces: sweet and sour, was made with... (prepare yourselves) apricots. No – really, it's not pineapple, it's not mango. It's apricot.

In a saucepan, mix sieved apricot jam, sugar, and cognac. Cook over moderate heat for 3 to 5 minutes, until thickened and sticky.

Apricots have a sweet flavor with a tart finish. They're often described as tasting like a cross between a peach and a plum. Their flavor is a bit heavier and deeper and less floral than that of peaches, which is why they're able to stand up in cooked dishes alongside foods like pork, turkey and chicken.

A Tasty Texture

Neither too tart nor too sweet, our Apricot Spread is the fridge staple that's sure to please everyone's taste buds. Smooth with some chunks, it really hits home the pure, vibrant, apricot-y taste that comes from a jar that's 98% apricots and apple juice concentrate.