Bellinis and Butter!

Uugh!  I am swimming in apricots and have been so busy sweeping apricots off my deck and making bellinis, butter, bread and bars that I haven’t had much time to actually post all this stuff!  But watch out because over the next month you’ll be swimming in apricot recipes too!

 

Did you think that the Apricot Summer Salsa was the only recipe you’d see?

 

Oh friend, you were mistaken!

 

My lovely apricot tree…

The tree that I was once giddy over…

The tree that I inherited when I moved into this house 11 years ago but never gave fruit until 3 years ago!

The tree in which branches were touching the ground with the weight of their fruit until I picked about 100 pounds of fruit off of it last weekend!

There’s probably 200 more pounds (at least) of fruit to be picked still!

 

Don’t worry, I am giddy to have these beautiful apricots and will still be giddy come December when I can make apricot delights just by simply pulling puree out of the freezer!

 

So bear with me, here goes with the first two simple apricot creations, Bellinis and Butter…

 

Apricot Bellinis

1 bottle of prosecco

Apricots

Sugar

Food processor

Good friend to share with

 

My friend, Kate, helped me pick this first apricot harvest and after we had spent 2 hours picking and sorting, we decided we need a reward.  A cool bellini on a super hot day!

 

Depending on the size of your food processor, process some apricots with sugar.  I halved about 20 apricots and threw them in my food processor with about a 1/2 c. of sugar.  Place about 2 T. of this puree into the bottom of a glass and slowly add the prosecco!  Sit out on the back deck and enjoy!

 

Apricot Butter

apricots

sugar

food processor

covered pot to cook it in

 

Depending on the size of your food processor, process some apricots with sugar.  I halved about 20 apricots and threw them in my food processor with about a 1/2 c. of sugar.  Place this puree in a covered pot and cook on medium heat for about an hour or until thickened.

 

Store in the refrigerator for up to one week or freeze back.  Serve with warm scones or toast or add to various baked good recipes.  More of those to come…

 

 

 

 

 

 

 

 

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