Top Rated Apricot Recipes

Apricots
Substitute any stone fruit in this simple dessert that celebrates the best of summer. Use slightly sweet wine like a riesling, moscato, or a gwerztraminer, and while the alcohol in the wine will steam off during the cooking process, it will leave behind all the residual sugars and flavors creating a sweet glaze. I recommend you enjoy these with a scoop of buttermilk ice cream.
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4.5
Apricot Pineapple Chipotle Glazed Ham
Liven up the holiday ham with a spicy-sweet glaze of apricot jam, pineapple juice and chipotle chili pepper. Try the glaze also on pork tenderloin or chicken.Recipe courtesy of McCormick
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4.5
The outside of this scrumptious baked ham with an apricot honey glaze is perfectly caramelized, while the inside of the meat is delectably tender and juicy. You'll want to make this one over and over again. Recipe courtesy of Natasha Kravchuk, Natasha's Kitchen.
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4.5
Apricot perserves and soy sauce blend together for a sweet and salty wing sauce.This recipe is courtesy of the National Chicken Council.
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4.5
“People devour these meatballs. The meatballs and apricot sauce can be prepared in advance; combine the two, however, just before baking. I use Annie’s Naturals brand French dressing in this recipe because I like the authentic, close-to-homemade taste. I’m partial to the French onion dip mix from Simply Organic.” — Kerry Dunnington, author of This Book Cooks 
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4
Thinkstock
Make your chicken tenders with fruity pebbles — yes fruity pebbles. You’ll have a crunchy, sweet, and savory tender with an apricot barbecue sauce.
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4
I am the girl who ate red clover flowers by the handful. As a child, I ate rose petals when no one was looking, insisted I was old enough to drink green jasmine tea, and dreamed of sugared violets atop whipped cream. Now that I’m an adult, some of my most prized ingredients are rosewater, dried lavender, saffron, and jasmine water. I’m the kind of person who wants her rose macaron to taste like a rose with a hint of macaron, so feel free to adjust the rosewater to your taste in this next recipe. I strongly believe in paying homage to your favorite dishes in juices and smoothies (but not recreating them, because that breeds comparison and contempt). I’m crazy about pistachio baklava and rosewater Turkish delights from beautiful little restaurant called Sahara, but more often than not, I’m watching my diet and choose not to eat them. So I created this decadent, luxurious smoothie in honor of these two stunning deserts.
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4
Grilled Peaches
Don’t just use your grill for burgers: Grill your apricots and buttery brioche for a perfect summer dinner party dessert.This recipe is courtesy of Delish.
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3.75
Packed full of flavor from the fresh fruit juice and touch of spice, you won't even miss the alcohol in this healthy "mocktail."
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3.555555
Pan-Seared Lamb Shoulder Chops with Spicy Apricot Salsa
There's nothing quite like a perfectly seared piece of meat. Here, lamb shoulder chops are pan-seared until golden brown on both sides and topped with a sweet-spicy salsa whose main star is a summertime favorite: apricot. See all salsa recipes. Click here to see Apricots and Cherries and Peaches and Pluots, Oh My!
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3.2
Apricot Orange Chicken Lettuce Wraps
After working outside in 85-plus degree weather all day, and coming into this awesome and healthy meal, you'll be in heaven. This meal is slightly spicy, citrusy, delicious, and refreshing! Best of all, it's not too bad for you!I threw this dinner together while my 2-year-old ate her lunch and stuck it on high. It looks so pretty in the slow cooker (I know, I'm weird!). It was ready five hours later! This is definitely something I would make over and over again and even for company.One small warning — they are very juicy and you will need plenty of napkins as you're eating them. My husband ate his on tortillas instead of lettuce and it was less of a mess. You can stick to the healthy version with the lettuce, or use the tortilla like he did!Onto the good stuff...See all wrap recipes.
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2.5
turkey
Kahlua Turkey is really all about the gravy that you get from it. You take equal parts of apricot jam and kahlua, and mix them together in the food processor, then baste your turkey with it.  I usually do 1/2 cup of apricot jam and 1/2 cup of kahlua. Roast your turkey as usual. I will say, you do not get a crispy skin on your turkey with this recipe, and i know that's what some people are after. You want the drippings from the pan. Drain them into a separtor to get the fat off(use that to make the gravy, and add more if necessary). I use equal parts of fat and flour to make my gravy, along with chicken stock I've either made ahead of time, or just low sodium canned. Whichever works best for you. I usually make 6-8 cups of gravy.
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2.333335