Many people in San Benito County have one or two apricot trees
in their backyards that should be producing the most wonderful
”
cots
”
in the world.
Many people in San Benito County have one or two apricot trees in their backyards that should be producing the most wonderful “cots” in the world.
This is the county for the famous Blenheim apricot tree, and fortunately we still have numerous growers and orchards producing this fabulous fruit. It is now the season to enjoy this fresh fruit before they are gone for the year.
The window of time to enjoy Blenheim cots, however, is way too short, only about two weeks. The juicy soft-orange colored fruits do not travel or store well when ripe so most of the crops produced locally will be dried for year-round use.
Fortunately, the Blenheims of our county dry into perfectly wonderful fruits and are prized by cooks and chefs who know the difference. Try some of the following recipes to see for yourself why these nuggets should be called San Benito County gold.
If you are concerned about the correct pronunciation, I did a short survey around town to see if ap-ricot or ah-pricot is preferred. It appears that natives say it with the long “A” and most transplants from back East use the short “A.”
But the most colorful pronunciation comes from those of Italian descent … and it is hard to put it into written words with the moving hands and all. Stop and ask an Italian on the street and listen for yourself. It is part of the heritage of this great county, as my friend Martha Bozzo Gibson just described in remembrance of her fruit growing grandparents.
The apricot fruit is ancient, having been grown in China for more than 4,000 years. Interestingly, as cooks we do not think of using apricots in Asian recipes. Instead, most of our favorite apricot recipes are based in batters and doughs which are much more Western.
To honor the Chinese heritage, I snipped some dried apricots into a spicy vegetable and tofu stir fry. The sweetness became the perfect balance with the hot chili peanut sauce. Let me know what other interesting flavor combinations you may come up with. This is a local product worth shouting about.
FRESH APRICOT COOLER
6-8 pitted fresh apricots
1 cup pineapple or orange juice
1 1/2 cups ginger ale
ice cubes
Using a blender or food processor, combine apricots and juice to blend. Dump into punch bowl or pitcher, and slowly stir in the ginger ale. Add ice cubes.
APRICOT LIQUEUR
1 quart vodka
1 pound rock candy
1 pound dried San Benito County apricots
This makes two quarts, so use appropriate-sized glass container, or 2-quart jars dividing the ingredients. Cover and allow to stand in a cool place for at least four weeks.
APRICOT BREAD
1 cup San Benito County dried apricots, cut fine
zest of 1 orange
1/3 cup orange juice
1/2 cup brown sugar
2 1/3 cups whole wheat flour
1 teaspoon fine sea salt
3/4 teaspoon baking soda
1 tablespoon baking powder
1 egg
1 cup buttermilk
1/4 cup pure butter, melted
Preheat oven to 350 degrees. In batter bowl, combine apricots, orange zest and juice. Cover and microwave on high 1 minute. Set aside to plump up the apricots.
In a large bowl combine brown sugar, flour, salt, baking soda and baking powder. In another bowl, whisk the egg, buttermilk and melted butter. Combine all ingredients and pour or scoop into buttered loaf pan.
Bake 50-60 minutes. Allow to cool on rack about 30 minutes before releasing from pan. Slice when cool.
STIR FRY with DRIED APRICOTS
2 tablespoons peanut or olive oil
1 large onion, thinly sliced
3-4 cloves garlic, minced
1-2 small zucchini, thinly sliced
1 package firm tofu, drained and cubed
1/2 cup hot chili peanut sauce or other spicy marinade
1/2 cup dried San Benito County apricots, finely snipped
3-4 green onions, thinly sliced
soy sauce as desired
In a wok, heat oil and add onion, garlic and zucchini. Stir and fry several minutes, then add the cubes of tofu and continue to cook and stir gently for several minutes. Add remaining ingredients using soy sauce as desired. Serve.
