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Sweet and Savory Apricot Recipes

Sweet and Savory Apricot Recipes

Fresh apricots are one of the signs that summer is here. In season from May to August, these golden orange beauties are a great addition to lots of summer dishes. They’re not too juicy, which makes them easy to bake with and their natural sweetness makes them a great compliment to many savory dishes.

Click here to see the Sweet and Savory Apricot Recipes (Slideshow)

We love fresh summer apricots so we decided to make them the theme for this week’s SWAT (Sharing With A Theme). We asked The Daily Meal’s Culinary Content Network how they like to use them and the responses we received were, well, mouthwatering. One of the highlights this week was Anna Voloshyna’s easy apricot jam recipe. Making jam can be intimidating. But, Anna (of Divine Cuisine) uses just four ingredients and has easy-to-follow instructions; this recipe takes the guesswork out of making your own jam. Anna says her jam is so good it’s usually gone in about a month, but after reading this recipe we’re wondering how she managed to save this delicious jam that long!

The winner of this week’s SWAT is Lori Yates of Foxes Love Lemons with her Roasted Salmon with Spicy Apricot Glaze. We love the combination of sweet and heat, and we love how simple this recipe is. Lori makes an amazing meal with just five ingredients and 20 minutes.

All of the recipes featured can be made at home for about $20 or less, excluding the cost of small amounts of basic ingredients such as butter, oil, flour, sugar, salt, pepper, and other dried herbs and spices.

(Credit: Food Apparel)
These handheld tarts use fresh apricot but will also work with apricot jam. In Christina’s words they’re “divine — a caramely almond marzipan with a hint of apricot, then layered with a fluffier almond sponge cake filling, and all contained within a sweet pastry crust.” We agree — divine.

Lamb Chops & Orzo with Apricot Chutney

(Credit: Foxes Love Lemons)
Another one of Lori Yates’ delicious recipes, this lamb chop dish is topped with a chunky homemade apricot chutney and creamy herbed yogurt.

Click here to see more of the Sweet and Savory Apricot Recipes

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.

Sweet and Savory Apricot Recipes

Dried apricots are just the thing to keep in your pantry when you want to add a special touch to your winter dishes. Naturally sweet, apricots also provide a tang that is welcome in savory recipes.

That's why we are in love with this recipe for roasted goose breast with dried apricots. A classic British dish, it's something you can make year round to delight your guests. It's a recipe that is perfect for the holidays and beyond.

Those with a sweet tooth will enjoy cupcakes topped with apricots and walnuts and this pumpkin apricot meringue tartlet. Both of these desserts highlight the pleasant sweetness of apricots, which pairs well with other ingredients like walnuts and pumpkin.

When you sit down to enjoy a cup of tea, don't forget to have a plate of these apricot biscuits nearby. You're tastebuds will thank you!

Savory Vs. Sweet: Our Favorite Tarts, Pies & Galettes To Try This Weekend

The recipe to make magic in the kitchen is quite simple: all you need is puff pastry (or the ingredients for a flaky, homemade pastry dough) and a handful of fresh ingredients. Whether you’re craving something savory (like a Tomato Goat Cheese Tart) or something sweet (like a Blueberry, Balsamic and Star Anise Pie), we rounded up our all-time favorite tart, pie and galette recipes to whip up this weekend. Your family and friends will be asking for seconds!

Savory: Tomato Goat Cheese Tart With Basil Salad

This rustic pie studded with cherry tomatoes is served with loose basil salad, a nod to pesto.

Sweet: Frangipane & Rhubarb Tart

“I keep this pastry dough and frangipane in my freezer at all times,” says globe-trotting gourmand Philip Haddad. “I love the acidity of the rhubarb brings to the frangipane, which turns into a semi-cakey layer on top of the tart.”

Savory: Squash & Smoked Ham Tart

“This is a recipe we inherited from our mother, Louise,” says Angela Marotta and Melisa Marotta-Paolicell, owners of award-winning winery Two Sisters Vineyards. “It’s very light and has that nice sweet and savory combination from the squash’s natural sugars and the salty smoked ham. Mom’s tricks are to keep the phyllo under a wet cloth so it stays moist, and to butter each layer.”

Sweet: Blueberry, Balsamic & Star Anise Pie

Blueberries, balsamic vinegar and star anise may seem like unusual companions, but in fact, the flavors meld perfectly into a sweet, rich and luxurious blueberry pie.

Savory: Heirloom Tomato Galette

“This is my take on that first home-cooked meal with my future in-laws,” says chef Mary Berg. “My mother-in-law whipped up this mile-high tomato pie that was so perfectly sweet and buttery.”

Sweet: Apricot Tarte Tatin

Using apricots instead of apples in a tarte Tatin transforms an inherently autumnal dessert into the very essence of summer. A bit of whipped cream or crème fraîche, or ice cream, will melt and mingle with the caramel, creating a rich and lovely sauce.

Savory: Butternut Squash & Gruyère Tart With Rye & Walnut Crust

Adding an alternative flour like fiber-rich rye to a tart shell brings depth and dimension to the crust. The ground walnuts in this recipe also add a protein boost and complement the squash — this flavor combination is spot on.

Sweet: Meyer Lemon Tart With Olive Oil & Fleur De Sel

“The flavors and textures here are a bit like lemon squares, but more refined,” says The New York Times columnist and Dinner in French cookbook author Melissa Clark.

Savory: Beef Tourtière

“This is a Canadian classic that makes me feel warm inside,” says chef Matty Matheson. “It’s easy, and if you don’t have time to make a dough, just buy it! I love making big batches with the family because the kids can play with the dough, make their own little versions, and the pies freeze really well. It gives me the most nostalgic feeling when I eat it — meat pie with ketchup!”

Sweet: Jim’s Pi Pie

This salty, sweet and fluffy pie is a dream dessert invented by Queer Eye culinary expert Antoni Porowski. With its sentimental origin and delectable taste, it’s sure to pull at the heartstrings.

Savory: Swiss Chard & Roasted Vegetable Galette

A galette is a free-form French pie and is a great way to serve a crowd. Roasting the root vegetables adds a wonderful savory kick to this dinner pie.

Sweet: Ottolenghi’s Mont Blanc Tarts

Named after the snowy mountain they resemble, Mont Blanc tarts — with their white meringue, whipped cream and tan-colored chestnut purée can often taste more fabulous than they look, with all that beige and white.

Savory: DJ BBQ’s Tomato Pie

“I spent my summers in Virginia Beach, where me and my grandaddy would fish in the Atlantic Ocean, and me and my grandma would do fish fries and clam bakes,” says pitmaster and YouTube personality Christian Stevenson. This tomato pie is the perfect side dish for all the above. It also makes a great main event. My vegetarian friends love it when I cook this — it’s an all-time favorite.”

Sweet: 13th Street Bakery Butter Tarts

Food expert Kristen Eppich hails these butter tarts from 13th Street Bakery in St. Catharines — the best ones in Canada. “The pastry is delicate yet sturdy, and the filling is just gooey enough,” she says. “What’s the trick? The tarts are baked in silicone muffin cups. Anything that bubbles over forms a sugary crunch, and you can still get them out of the pan.”

Savory: Braised Fennel, Orange & Black Olive Tart

Vegetables like fennel are quick-braised, meaning still-cooked in liquid but for a shorter amount of time than meat and usually on the stovetop. This tart combines the brightness of oranges with the brininess of olives, plus a licorice hit from the fennel.

Sweet: Lemon & Dark Chocolate Tart

For this tart, yogurt is stirred into the lemon curd and also used as a garnish. The decadent chocolate layer is revealed only when you slice in.

Sweet and Savory Apricot Recipes - Recipes

Chicken Schnitzel with Mustard Sauce

This is a family weeknight favorite – pounding the chicken breasts not only makes for a uniform shape for more evenly cooking, it mechanically tenderizes the meat. In addition, I have been experimenting with nut crumbs in place of bread crumbs and for this recipe, they work perfectly.


4 boneless breast half pieces

Almond or all-purpose flour

1 ¾ cup nut crumbs – pulse almonds, cashews, walnuts in a food processor – about ½ cup each – use unseasoned or season with garlic powder, onion powder, and parsley if you prefer

Olive oil for sautéing the chicken

Put the chicken pieces one at a time between 2 sheets of wax paper, parchment paper, or like I do in a zip-lock plastic bag and pound out the chicken with a rolling pin.

Set up the dipping station – set out 3 broad shallow bowls (pie plates work well) – first one with the flour and salt and pepper – second with the eggs – and the third with the nut or bread crumbs.

Heat the oil in a sauté pan – dip each chicken piece in the flour to coat, then in the egg, then in the crumbs – cook the chicken over medium heat until cooked through – about 4-5 minutes on each side.
Set the cooked chicken on a warm plate and cover until you are ready to serve.

Mustard Sauce

3 ½ tablespoons white wine vinegar

2/3 cup heavy cream or non-dairy alternative

2 tablespoons Dijon mustard

A good squeeze of lemon juice

Melt the butter gently and sauté the shallots until soft – add the vinegar and turn up the heat and reduce the liquid to about 1 tablespoon – add the wine and boil to reduce by half – add cream mustard, lemon juice, and heat through – Serves 4. Enjoy!

Grilled Swordfish


3 to 3 1/2 lbs very fresh swordfish steaks

6 tablespoons of organic mayonnaise

6 tablespoons organic grass-fed butter, unsalted

3 tablespoons chopped fresh Italian parsley

Cut 1 of the lemons in half and the juice of it over both sides of the pieces of swordfish.

Season the pieces on both sides with salt and pepper.

Smear both sides of the fish with the mayonnaise.

Grill the steaks until cooked through - about 6 minutes per side.

Remove the fish from the grill to a serving platter.

Dot the fish with the remaining pieces of butter - sprinkle with the chopped parsley and more lemon juice. Serve and enjoy!

Chicken Under A Brick


One 3 to 4 pounds chicken

Himalayan pink salt and fresh ground pepper

2 tablespoons of olive oil

fresh rosemary, thyme, and sage - a few sprigs of each or 1/2 teaspoon of dried of each

Preheat oven to 450 degrees

To spatchcock the chicken - use kitchen shears to cut out the backbone. Lay the chicken breast-side down on a cutting board and use a large sharp knife to cut through the breast bone - better yet - purchase a chicken that is already spatchcock - Bell and Evans has a nice one.

If you have time, lay the chicken out on a large plate and refrigerate overnight uncovered to dry the skin (this will make it extra crispy). If not, dry with paper towels.

Sprinkle chicken generously with salt and pepper.

Heat 1 tablespoon of the oil in a large cast-iron or nonstick ovenproof skillet over medium heat. Lay the chicken breast-side down in the skillet. Place two foil-covered bricks on top of the chicken, or do what I usually do and take another skillet or pan weighted with canned goods from your cupboard and lay directly on top of the chicken. Cook the chicken in the skillet until the skin is a deep golden brown - 25 to 30 minutes.

Carefully remove the chicken from the pan and transfer it to a plate breast side up. Pour out most of the fat from the skillet leaving just enough to provide a smooth layer at the bottom of the skillet.

Mix the remaining oil with the herbs and the juice of the lemon. Carefully place the chicken back in the skillet breast side up. Brush the oil and herb mixture over the chicken breast. Place the chicken in the skillet into the preheated oven and roast until the chicken is fully cooked - the meat thermometer reads 165 degrees F in the thickest part of the breast - about 25 minutes more. Carve, serve and enjoy!


I love barbecue chicken, but I’m no good on the grill (that’s my husband’s territory), so instead I use this recipe for barbecue apricot chicken that I can cook on my stove top. I should note, however, that you can totally do this on the grill too if you prefer, but you have that option as well. If you have read this blog before, you know that, while I DO love chicken, I’m also the first to admit that it can get very boring VERY quickly. This recipe, though, is anything but boring!

It’s a very easy recipe to follow and between the tomatoes, balsamic vinegar and the apricot preserves this dish will make your kitchen smell wonderful and the chicken will taste moist and delicious. The sauce has such a great flavor and can be used on pork or shrimp if you don’t want chicken. Let’s face it, this recipe is really ALL about the sauce! This is a perfect meal for any night, just add pasta and/or a salad and you’ve got a great meal that your family will love!

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes, drained
1/3 cup apricot jam or preserves
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt
3/4 teaspoon black pepper
1 4-pound chicken, cut into pieces

  • 8 skinless, bone-in chicken thighs (about 3 lb.)
  • 1 teaspoon table salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 1 large onion, vertically sliced
  • ¼ cup apricot brandy
  • ¼ cup honey
  • 2 tablespoons Dijon mustard
  • ½ cup chicken broth
  • 1 (6-oz.) package dried apricots, halved
  • 1 tablespoon cold butter
  • Garnish: fresh oregano

Sprinkle chicken with salt and pepper. Heat 1 Tbsp. oil in a large skillet over medium-high heat until shimmering. Add half of chicken, and cook 3 minutes on each side or until browned. Repeat with remaining oil and chicken. Transfer chicken to a 5-qt. slow cooker.

Add onion to skillet cook, stirring occasionally, 10 minutes or until tender and golden brown. Add brandy, and cook 2 minutes or until liquid is almost evaporated, stirring to loosen particles from bottom of skillet.

Add onion mixture to slow cooker. Whisk together honey, mustard, and chicken broth. Pour over onions. Cover and cook on LOW 4 hours or until chicken is tender, adding dried apricots halfway through.

Transfer chicken, onions, and apricots to a serving platter cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a small saucepan discard solids. Bring to a boil over medium-high heat reduce heat to medium, and simmer 10 minutes or until reduced to about 3/4 cup. Whisk in butter, and serve with chicken.

14 Savory Stone Fruit Recipes to Showcase Summer’s Bounty

While summer produce is still at its peak, try these savory stone fruit recipes in between pies and crumbles.

Faced with a pile of ripe stone fruits, it’s natural to think of desserts like cobblers and crisps. But we also love using peaches and apricots in savory applications like salsas and salads, as well as throwing them on the grill alongside meat, giving a sweet summer twist to dinner.

So if you have backyard trees heavy with more fruit than you know what to do with, just received a jam-packed CSA delivery, or got a bit carried away at the farmers market, here are some unexpected savory stone fruit recipes to try.

1. Spicy Plum Chutney

Sweet-tart plums make amazing preserves, especially when you add a little spice. This is divine with cheese and crackers, used as a glaze for roasted carrots, or served as a condiment with pork or chicken. You can store it in the fridge for a couple weeks, or can it to make it shelf-stable for up to a year or longer. Get our Spicy Plum Chutney recipe.

Weck 19.6-Ounce Jars, 6 for $39.95 from Williams Sonoma

For storing the fruits of your labor.

2. Grilled Pork Chops with Fresh Plum Sauce

A quicker way to deal with a glut of plums is to turn them into a simple sauce for pork chops, tenderloin, or grilled chicken—or even tofu. Whatever protein you use, a five spice powder rub is a wonderful contrast to the fruity topping. Get our Grilled Pork Chops with Fresh Plum Sauce recipe.

Sweet Potato and Red Pepper Savory Breakfast Bowl.

This morning I decided to try a recipe from the Mastering Diabetes website:

Wow. This is a really delightful combo of flavors. It can be an amazing meal anytime even though Mastering Diabetes seems to think of it as a savory breakfast. This was my lunch today. And here is what I like - it is outrageously easy.

The base of this recipe is just 3 items: Red bell pepper, white onion, and sweet potato. I didn’t end up using all of both potatoes.

I diced up the 3 main ingredients listed in the recipe: Sweet potato, red pepper and white onion.

I baked the 3 main ingredients for 45 minutes in the oven, using unbleached parchment paper so it wouldn’t stick to the dishware. I think I could have gone with 40 minutes but indeed the veggies were done at the 45 minute mark.

The Mastering Diabetes website seems to contemplate that you immediately throw the veggies atop greens, and sprinkle on the toppings and you are good to go. I realize that one wonderful thing about this recipe is that you could even double it, and have it ready to go for a day or two ahead. Just grab from the fridge and nuke for a little less for a minute and then throw on top of greens and add in the toppings.

Here is the base of this recipe, fresh from the oven.

For my greens, I used a mix of arugula and spinach. I measured out 2 cups of arugula and 1 cup of spinach. These are my go-to greens for salads so there’s always plenty in my fridge.

Then I added on top the toppings. I measured out one tablespoon of raisins, one tablespoon of hemp seeds, and I sprinkled just a little bit of cinnamon here and there. For my recipe, I used a tiny bit of maple syrup as a drizzle on top of the greens. That is not in the recipe, but it makes the greens a little extra sweet!

The flavor was out of this world. These flavors go together. I will be making this again. Here’s the final meal:

Just an ordinary Seattleiete. I’m a vegan, a fan of a great coffee, try to get 12,000 steps per day in, hard working, and spend time with family and friends. Ex-Air Force, many moons ago.

Savory Sweet and Satisfying

This meal makes a ton of food. I made it when we had company over and with 6 people eating it we still had a ton of leftovers. Since chicken breasts are typically large in size we only eat a 1/2, so the 8 chicken breasts I made turned out to be 16 servings. The vegetables did not serve 16, I would say they served more like 10 people. The good news is you can increase the amount of vegetables to serve 16 or reduce the chicken and sauce to serve less. So depending on how much one eats this can serve anywhere between 8 and 16 people. No matter how many this serves or how much you make, this is a delicious meal.

As I was preparing the meal it occurred to me that with all of the sauce it would work perfectly over rice. There is a ton of delicious sauce with nothing to soak it up. So next time I make this meal I will definitely be serving it over rice and therefore I am including it in the recipe.

  • 1 cup low sodium chicken broth
  • 1 cup apricot preserves
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 pound Roma tomatoes, cut into bite size pieces
  • 12 basil leaves, roughly chopped
  • 2 teaspoons garlic pepper
  • 2 bunches asparagus, trimmed
  • 1 pound broccoli florets
  • 2 tablespoons olive oil
  1. Prepare desired amount of rice according to package directions.
  2. Cook chicken breast your desired way until completely cooked.
  3. In a small saucepan combine the chicken broth and apricot preserves. Heat over medium heat and bring to a boil, stirring occasionally.
  4. Meanwhile in a small bowl combine the cornstarch and water until well combined.
  5. Once apricot mixture reaches a boil add in the cornstarch mixture and stir constantly until desired thickness. Remove from heat and set aside.
  6. In a medium bowl combine the tomatoes, basil leaves, and garlic pepper. Set aside.
  7. In a small bowl combine the garlic pepper and Italian seasoning. Set aside.
  8. Fill a large pot 1/2 full with water and bring to a boil.
  9. While waiting for water to reach a boil prepare a large bowl with ice water.
  10. Once the water reaches a boil add in the asparagus and broccoli and blanch for 1 minute.
  11. Immediately remove the asparagus and broccoli and place in ice bath to stop the cooking process.
  12. In a large saucepan add the olive oil and heat over medium high heat. Add in the asparagus, broccoli and tomato mixture. Cook just until everything is heated through and warm. Remove from heat and place on a serving platter. Sprinkle with garlic herb seasoning.
  13. When chicken is done serve over rice and top with apricot sauce.

Serves: 8
Calories: 331
Total Fat: 6.4g
Saturated: 0.6g
Polyunsaturated: 0.6g
Monounsaturated: 2.7g
Trans: 0g
Cholesterol: 0mg
Sodium: 293.5mg
Potassium: 408mg
Total Carbs: 42.5g
Dietary Fiber: 3.6g
Sugars: 27g
Protein: 24.6g
Vitamin A: 33.1%
Vitamin C: 110.9%
Calcium: 5.8%
Iron: 10.2%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Copy Kat.

7. Oatmeal Apricot Cookies

Rounding out our list are these Oatmeal Apricot Cookies from Martha Stewart. Instead of serving your regular oatmeal raisin cookies, give these sweet treats a try. Studded with apricots and almonds, these oatmeal cookies are satisfying without tasting cloyingly sweet, and they pair perfectly with coffee or a cup of afternoon tea. Usher the summer season in with Oatmeal Apricot Cookies and you’ll forget all about dried raisins.

  • 1¼ cups rolled oats
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • ½ cup packed light-brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup roughly chopped dried apricots
  • ¾ cup slivered almonds

Directions : Preheat oven to 350 degrees Fahrenheit. In a medium bowl, combine oats, flour, baking powder, and salt set aside.

In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.

Divide dough into twelve pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a ¾-inch thickness. Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.