These glazed apricots were a recipe I picked up from a chef in Zambia. The soft yet firm apricot, glazed with a tangy orange and scented with cinnamon really got my attention. It seemed so simple, but packed amazing flavor.
It was late June 2000 and we were fortunate enough to be invited on an amazing safari through Zambia, Zimbabwe and South Africa. It was a trip of a lifetime with family and wildlife all around. The place we first stayed at was the Sausage Tree Camp in Zambia. It really was “the epitome of bush chic”, and a stunning location along the Zambezi River at the heart of the Lower Zambezi National Park made it a dream come to life.
One morning coming out of the bush after an early morning game drive we came into a field to tables laid out fit for a king. Breakfast in the bush complete with chefs in white coat, and proper English breakfast fare.
These glazed apricots were so good I had to ask how they were made and this was the translation I received. Simple, delicious and worth the time. They are great to keep in the refrigerator to nibble on, add to fruit salads, fillings for pastry desserts, or blended into a butter/jam that I like to spread on toast. Enjoy!
- 1 1/2 lbs of dried apricots
- 1 1/2 cups of fresh orange juice
- 4 cinnamon sticks
- Place apricots in a large saucepan and insert the 4 cinnamon sticks throughout.
- Pour the orange juice over the apricots to cover. Bring to a boil, and turn down to simmer.
- Cook for 30 minutes on low or until juice has almost evaporated and glaze is thickened and apricots are coated.
- Allow to cool and store in clean glass jars or tupperware in the refrigerator.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I ran across your site looking for a recipe for glazed apricots. Headed to the kitchen to try it now; I’ll use them to garnish an apricot-almond coffee cake I make. I like your site layout; you may see some iteration of it as I develop mine.
Who does your site hosting; and what platform do you use?
I’ll shoot you an email, no problem.