Looking for ways to use canned apricots or plums
Was gifted many cans (commercial) of apricots and plums. Neither taste very appealing straight from the can.
Any recommendations for how to use them in recipes? Don't think I have ever had apricots. We love fresh plums but had never had them canned until we tried these.
Not sure what to do with either of them, but don't want to waste them.
Comments
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The base for crumbles, crisps or cobblers.
Puree them and use them instead of bananas in banana bread or muffins.
Add other fruits such as berries with the plums and cook slightly to make a warm sauce for over ice cream or pudding.
Most recipes for chutneys start out with fresh fruit but if you roughly chop your fruit, heat and add the appropriate spices you should have a reasonably good chutney without all the extra cooking to soften the fruit.
Apricot Crumble Squares.
Morroccan Apricot Chicken. Lots of recipes on the net for this dish. I've had a version of it using dried apricots. Very good. This one uses canned apricots.
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Make hot pepper jelly! I usually use canned peaches when I make. I don't see why you couldn't use apricots instead.
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I make hot pepper jelly, but have never had one with fruit in it too. Will have to look it up.
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@Torey those sound good. Thank you for sharing. I'll have to give them a try.
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I love apricots with cottage cheese and would try plums the same way. Crisps and crumbles like Torey suggested. Both would make good sauces for ice cream.
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If you are ok with the texture, it's just the taste you don't like, you can try marinating them. You can ferment them and then make sauces, chutneys, salsas, etc. You could dehydrate them and then add to trail mixes or granola.
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You could make pluma moos.
https://community.thegrownetwork.com/discussion/849231/pluma-moos-fruit-soup-a-sweet-dish/p1?new=1
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Puree the plums for plum sauce for pork or chicken. I usually add a little rice vinegar, soy sauce and hot peppers for a little kick. The apricots would also work for this. Might be good pureed & poured over baked brie and served with roasted garlic and sourdough crackers.
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Throw them in a smoothie with raw milk, raw honey, and a raw free range egg. Add some other random stuff you like and have a delicious easy breakfast.
Blend them with raw honey and an extra kombucha SCOBY. Add seasonings if you'd like (nutmeg, cinnamon, cardamom, clove, etc.) Spread it thin and dehydrate into a fruit leather- you will love it!
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I absolutely LOVE apricots! I would probably cook them down with some sugar or honey and a bit of lemon juice and zest to make preserves, then use them in tarts or to spread on toast with cream cheese or butter. Nearly every dessert Jacques Pepin made in 30 years or so of cooking shows included apricot jam! The plums, I would crush, cook with some sugar, but add water and ferment into plum wine... which is another of my favorites!
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Donate them to the food bank?
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Heat them (either fruit) in a small pot then pour into a bowl and pour a little half and half over the fruit for a fresh springtime snack.
Heat the plums. Then cook pasta noodles. The plum sauce makes a great spaghetti sauce.
Plum sauce is a great tomato substitute!
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