Apricot season is finally here! We’ve been anticipating our next fruit adventure and can’t wait to tell you all about it! Following our very yummy Rainier cherry and yummy blueberry experience, the apricot is a much anticipated fruit and equally delicious as the other fruits we’ve eaten this summer.
Our brother/sis-in-law had the good fortune to inherit these apricot trees with the house they purchased. Love to have one of these in our yard.Right now, these are just starting to ripen under the hot sun. Love this green hue ~ very pretty!But the wait has been a little long because the apricots on our brother/sis-in-law’s trees have been staying stubbornly green. Fortunately, they had another tree full of ripened fruit. It was perfect!
Love the feeling of stepping into a yard full of fruit trees and being able to pick it right there. It just feels right! Anyway, we picked some really nice ripened fruit, eating a few as we picked and saving the rest for our trip home.
Thanks for the share, bro and sis!
A little apricot history ~ Apricots originated in China and were brought to America by Spanish explorers around the 1700’s. The fruit is a member of the rose family (Oo, we didn’t know that!) and belongs to the stone fruit family.
Apricots are best when they reach a rich, orange color and slightly soft. Once they are ripened, store them in the fridge and eat as soon as possible.
Fun fact ~ Did you know that January 9th is National Apricot Day? Hmm, how funny that a summer fruit would be celebrated in a winter month. Oh, maybe it’s a celebration of the dried version. We get it, lol!In Latin America, apricot means “precious“. Very fitting description!Apricots are good fresh, dried or cooked. We mostly like to eat our apricots fresh but if there are any extra fruit hanging out, we like to make it into a yummy fruit puree or a luscious dessert.
This is the fruit puree we made with our extra apricots. It’s so good on top of pancakes or ice cream. We might even make a few Bubble Waffles to go along with this yummy apricot puree. Yes, that will be a definite plan!
But we also used this beautiful apricot puree and turned it into a beautiful dessert.
We took some frozen puff pastry, cream cheese, lemon juice and sugar to create something divine! We put these simple ingredients together and voila, Apricot Cream Cheese Napoleons.
This dessert isn’t overly sweet and highlights the slightly tart, ambrosial flavor of the apricot.
And the fluffy, sweetened cream cheese filling complemented the apricot fruit puree very well.
This recipe will appear at the end of this post or you can see it in our recipe section under Apricot Cream Cheese Napoleons.
The apricots are just peaking right now and will last through August. We are anticipating the rest of the apricots to ripen on the trees that are sitting at our brother’s house. Can’t wait to pick some more!
But in the mean time, we had a taste of the initial bunch, made a yummy dessert and wrote our Summer Fruit Series #3 for all of you to enjoy.
We hope you get a taste of this precious fruit and experience Apricot bliss along with us. Leave a comment below and let us know all about it!
The Hungry Chilipinos
Apricot Cream Cheese Napoleons
- 1 sheet frozen puff pastry
- 2 cups fresh apricots, halved and pitted
- 3/4 cup sugar
- 2 tablespoons lemon juice
- 1/4 cup water
- 8 ounces cream cheese, softened at room temperature
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Step 1 Apricot Puree
- Step 2 Cut the apricots in half and take out the pit
- Step 3 In a medium size saucepan, put the 2 cups of apricot, 1/2 cup sugar, the lemon juice and water
- Step 4 Mash down the apricots but leave some small chunks for texture
- Step 5 Cook the apricot mixture on medium heat for 20 minutes until it becomes a thick puree
- Step 6 Set aside and let cool
- Step 7 Cream Cheese Filling
- Step 8 With an electric mixer, blend the cream cheese with the remaining 1/4 cup sugar, milk and the vanilla
- Step 9 Mix until it is creamy and fluffy
- Step 10 Refrigerate until ready to assemble the Napoleons
- Step 11 Assembling the Napoleons
- Step 12 Take each square of the puff pastry and take the tops off
- Step 13 Spread a thin layer of the sweetened cream cheese on a bottom half of puff pastry
- Step 14 Add a spoon of apricot puree
- Step 15 Layer another piece of pastry and repeat with a thin layer of cream cheese and a spoonful of apricot puree
- Step 16 Top it off with a third piece of puff pastry and top with a small dollop of cream cheese and a chunk of apricot from the puree
- Step 17 Sprinkle with some powdered sugar
- Step 18 May be chilled for up to an hour before serving