Just as peaches seduced me into making my Peach n Blueberry Pie, I can’t keep my hands off apricots. Though not as fragrant, the flesh tones of apricots with a hint of chartreuse are visually just as enticing as their larger cousin.
When I was purchasing apricots to make gelée for the goat cheese mousse, many other applications came to mind. So, I bought extra. I forgot, however, to factor in the time that I didn’t have for making those extra recipes. The problem is I can’t just devour the overstock of these raw summer jewels. I have an allergy and must cook, bake, fry, grill, steam, mist, foam, freeze, or otherwise alter apricots in order to enjoy them.
I followed my first instinct and puréed the fruit, with the intention to freezing it for later use. As I prepped the containers, popsicles seemed like a better idea. But, what would go with apricots?
Ahh, the Middle East was the place to go. Apricots, saffron, pistachios are ingredients you can find at any Middle Eastern market. These ingredients evoke an alluring earthy sweetness. Salted pistachios are the surprise texture and taste you’ll encounter in these refreshing popsicles. Of course, given another opportunity to elevate a childhood treat to adult stature, I added some booze. Aperol not only adds an herbaceous dimension but a beautiful sunset hue.
- 1 pound apricots, pitted and quartered
- 1/2 cup (3-1/2 ounces) granulated sugar
- 1/2 cup water
- Large pinch of saffron
- 1 tablespoon lime or lemon jiuce
- 2 tablespoons Aperol (optional)
- 2-3 tablespoons salted pistachios, toasted and chopped
1. Place apricot, sugar and water in a blender and puree until smooth. Add mixture and saffron to a medium saucepan over medium heat. Bring to a simmer, about 10 minutes. Stir in lime juice and Aperol. (if use) Cool for 30 minutes.
2. Pour 1/2 of the mixture evenly into ice-pop molds. Stir toasted pistachios into remaining mixture until combined. Pour into ice-pop molds and insert sticks. Freeze pops until solid, 3 to 4 hours.