Desserts

It’s the season for fresh apricots.   Enjoy using these golden stone fruits in this recipe for Fruit Cups with an Apricot Nectar Sauce.

There’s nothing better than biting into a firm, sweet apricot.  As you eat them, their velvety skin slightly tickles your lips.  Apricots aren’t a juicy fruit, so I chose to include an organic apricot nectar in my sauce.  This fruit cup dessert recipe is a great starting point to use on other dishes.  Serve it with granola for breakfast or spoon it over a vanilla pound cake for a summer dessert treat.

Here’s what you need:

3 nectarines, cubed
2 cups strawberries, stems removed and diced 6 oz. fresh raspberries
1⁄2 cup apricot nectar
1⁄2 cup 2% plain Greek yogurt
1 tablespoon honey
1 teaspoon vanilla
1⁄8 teaspoon ground cinnamon
Freshly nutmeg to taste, grated
Unsalted almonds, sliced for garnish
1 fresh apricot, thinly sliced for garnish

Putting it all together:

You can enjoy apricots from May through August.  Look for ripe fruit that is golden-orange with a firm feel.  To ripen apricots, store them in a paper bag at room temperature for two to three days.  You can store ripe apricots in the refrigerator for two to three days.  Don’t wash the fruit before you refrigerate them; they may rot.  Instead, wash right before eating.