Apricots

With its velvety skin, golden-orange color and sweet, aromatic flavor, it has been winning over fruit lovers for centuries. In addition to being delicious, the apricot is also an exceptionally valuable food that provides the body with numerous nutrients important for maintaining good health.

Apricots are a low-calorie fruit – 100 grams of fresh fruit contains only about 45 calories.

They are rich in water, natural fruit sugars, fiber, vitamins and minerals.

They are especially notable for their content of vitamin A and beta-carotene, vitamin C, potassium, fiber and antioxidants.

In our region, apricots are most often eaten fresh, immediately after harvest.

The apricot has a special place in the cuisines of our region. It is traditionally used to make homemade jams, marmalades and compotes, and it is an essential ingredient in many summer cakes.

Apricot dumplings are especially popular, reminding many people of childhood and their grandmother’s kitchen.

Apricot dumplings (for 4 people)

Ingredients:

- 500 g potatoes

- 1 egg

- 30 g butter

- a pinch of salt

- 150–180 g coarse flour

- 8 smaller apricots

- 8 sugar cubes

For coating:

- 120 g breadcrumbs

- 1 tablespoon oil

- 20 g butter

- granulated sugar

- cinnamon, optional

Preparation:

Wash the apricots well, cut them in half and remove the pits. Place a sugar cube inside each apricot and put the halves back together.

Boil the potatoes in their skins. While still hot, peel and mash them, then leave them to cool.

Add the egg, softened butter and a little salt to the cooled potatoes. Gradually add the flour and knead into a soft dough.

On a floured surface, roll out the dough to the thickness of one finger and cut it into squares. Wrap one apricot in each square and shape into a neat ball.

Cook the dumplings in boiling salted water until they rise to the surface, then continue cooking for a few more minutes.

Toast the breadcrumbs in oil and butter until golden. Roll the cooked dumplings in the breadcrumbs on all sides.

Serve sprinkled with granulated sugar and, if desired, cinnamon.

Homemade apricot jam

Ingredients:

- 2 kg ripe apricots

- 1 lemon, thinly sliced

- 1 vanilla bean

- 1 to 2 teaspoons cinnamon

Preparation:

Wash the apricots, cut them in half and remove the pits. Arrange them in a wide cooking pot, add the lemon slices and leave overnight.

The next day, cook over low heat, stirring occasionally. Add the vanilla bean and cinnamon.

Cook until the desired thickness is reached, then remove the vanilla bean.

Pour the hot jam into sterilized jars and immediately close them with sterilized lids.