Open your pantry and discover the magic of canned apricots! These sweet, versatile gems are perfect for creating quick desserts, cozy breakfasts, and vibrant meals all year round. Whether you’re a seasoned chef or a kitchen newbie, you’ll find inspiration in these 32 delicious recipes. Let’s dive in and transform those humble cans into something truly spectacular—your next favorite dish awaits!
Apricot-Glazed Pork Tenderloin
Craving something sweet, savory, and seriously easy? This apricot-glazed pork tenderloin is your weeknight hero. You get juicy pork with a sticky-sweet crust, and it all comes together with minimal fuss—perfect for when you want to impress without the stress.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (1.5 lb) pork tenderloin, trimmed of any silver skin (this makes it tender!)
– 1 tbsp extra virgin olive oil, my go-to for a nice sear
– 1 tsp kosher salt
– ½ tsp freshly ground black pepper
– ½ cup apricot preserves (I love the ones with little fruit bits for texture)
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 2 cloves garlic, minced (fresh is best here, but jarred works in a pinch)
– 1 tsp grated fresh ginger
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
2. Pat the pork tenderloin completely dry with paper towels—this helps it brown beautifully.
3. Rub the pork all over with olive oil, then season evenly with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes until hot.
5. Sear the pork in the skillet for 2-3 minutes per side, until golden brown on all sides.
6. While the pork sears, whisk together apricot preserves, soy sauce, apple cider vinegar, garlic, and ginger in a small bowl.
7. Tip: If your preserves are very thick, warm them for 10 seconds in the microwave to make mixing easier.
8. Brush half of the apricot glaze evenly over the seared pork in the skillet.
9. Transfer the skillet to the preheated oven and roast for 15-18 minutes, until the pork reaches 145°F (63°C) internally on a meat thermometer.
10. Tip: Insert the thermometer into the thickest part for an accurate read—this ensures juicy, safe meat.
11. Remove the skillet from the oven (careful, the handle is hot!) and let the pork rest on a cutting board for 5 minutes.
12. While resting, warm the remaining glaze in the skillet over low heat for 1-2 minutes until slightly thickened.
13. Tip: Letting the pork rest keeps all those delicious juices inside when you slice it.
14. Slice the pork into ½-inch thick medallions and drizzle with the warm glaze.
Zesty and tender, this pork has a caramelized crust that gives way to succulent meat. The glaze adds a tangy-sweet punch that pairs amazingly with simple roasted veggies or fluffy rice. Try serving it over a bed of arugula for a fresh, colorful twist—it’s a meal that feels fancy but is totally doable any night.
Canned Apricot and Almond Tart
Venturing into canned apricot territory might sound like a shortcut, but trust me—this tart transforms those humble fruits into something spectacular. You’ll get a buttery, crumbly crust with sweet-tart apricots and crunchy almonds that feels both fancy and totally doable on a lazy afternoon. It’s the kind of dessert that makes you look like a baking pro with minimal fuss.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 ½ cups all-purpose flour (I like to spoon and level it for accuracy)
– ½ cup granulated sugar (just the regular white kind works great)
– ½ cup unsalted butter, cold and cubed (keep it chilled right from the fridge)
– 1 large egg, at room temperature (it blends smoother this way)
– 1 teaspoon vanilla extract (pure vanilla adds the best flavor)
– 1 can (15 oz) apricot halves in syrup, drained (save the syrup for a drizzle if you want)
– ½ cup sliced almonds (toasted ones give extra crunch)
– ¼ teaspoon salt (a pinch balances the sweetness)
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch tart pan.
2. In a large bowl, combine the flour, sugar, and salt.
3. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
4. Crack the room-temperature egg into the mixture and add the vanilla extract.
5. Stir everything together until a dough forms, then press it evenly into the prepared tart pan.
6. Arrange the drained apricot halves in a single layer over the dough.
7. Sprinkle the sliced almonds evenly over the apricots.
8. Bake in the preheated oven for 30–35 minutes, until the crust is golden brown and the almonds are lightly toasted.
9. Remove the tart from the oven and let it cool completely in the pan on a wire rack.
10. Once cooled, carefully remove the tart from the pan and slice into 8 pieces.
Unexpectedly, this tart delivers a perfect contrast: the buttery crust crumbles just right, while the apricots stay tender and juicy. Serve it warm with a scoop of vanilla ice cream for a cozy treat, or enjoy it at room temperature as an elegant dessert—either way, those almonds add a satisfying crunch that’ll have everyone asking for seconds.
Spiced Apricot Chutney
Unbelievably versatile and packed with flavor, this spiced apricot chutney is a game-changer for your pantry. You’ll love how it transforms simple meals into something special—think cheese boards, roasted meats, or even a sandwich spread. It’s surprisingly easy to make, and the sweet-tangy-spiced combo is downright addictive.
Serving: about 2 cups | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 lb dried apricots, roughly chopped (I like the chewy texture they bring)
– 1 medium yellow onion, finely diced (a sweet variety works great here)
– 1 cup apple cider vinegar (this adds a nice tangy punch)
– 1 cup granulated sugar (adjust if your apricots are super sweet)
– 1/2 cup water
– 1 tbsp fresh ginger, grated (fresh makes all the difference)
– 2 tsp mustard seeds (they pop and add a fun texture)
– 1 tsp ground cinnamon (my go-to for warmth)
– 1/2 tsp red pepper flakes (for a subtle kick)
– 1/2 tsp salt
Instructions
1. In a medium saucepan over medium heat, combine the dried apricots, diced yellow onion, apple cider vinegar, granulated sugar, water, grated fresh ginger, mustard seeds, ground cinnamon, red pepper flakes, and salt.
2. Stir everything together until the sugar dissolves completely, about 2-3 minutes.
3. Bring the mixture to a gentle boil, then reduce the heat to low to maintain a simmer.
4. Let it simmer uncovered for 25-30 minutes, stirring occasionally to prevent sticking—tip: if it starts to thicken too quickly, add a splash of water.
5. Check the texture after 25 minutes; it should be thick and jam-like, with the apricots softened but still holding some shape.
6. Remove the saucepan from the heat and let the chutney cool completely in the pan, about 1 hour—tip: it will thicken more as it cools, so don’t worry if it seems a bit runny at first.
7. Once cooled, transfer the chutney to a clean jar or airtight container.
8. Store it in the refrigerator for up to 2 weeks—tip: for longer storage, you can freeze it in portions.
Wondering how to use it? This chutney has a chunky, spreadable texture with a perfect balance of sweet apricots, sharp vinegar, and warm spices. Try it dolloped over baked brie, stirred into yogurt for a quick dip, or as a glaze for grilled chicken—it’s endlessly adaptable and sure to become a staple.
Apricot Chicken with Honey Ginger Glaze
Kicking off a cozy dinner has never been easier than with this sweet and savory chicken dish. You’ll love how the apricot and honey come together with a ginger kick—it’s the kind of meal that feels fancy but comes together without fuss. Perfect for a weeknight when you want something special but simple.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (I like to pat them dry with paper towels first for better browning)
– 1 cup apricot preserves (go for a good-quality brand—it makes a difference in flavor)
– 1/4 cup honey (local honey adds a nice floral note if you have it)
– 2 tbsp soy sauce (I use low-sodium to control the saltiness)
– 1 tbsp fresh ginger, grated (fresh is key here for that zingy punch)
– 2 cloves garlic, minced (extra garlic never hurts in my book)
– 1 tbsp olive oil (extra virgin olive oil is my go-to for sautéing)
– Salt and black pepper (just a pinch of each to season the chicken)
Instructions
1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. Season the chicken breasts evenly on both sides with salt and black pepper.
3. Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
4. Add the chicken breasts to the skillet and sear for 3-4 minutes per side until golden brown (tip: don’t move them around too much to get a good crust).
5. While the chicken sears, whisk together the apricot preserves, honey, soy sauce, grated ginger, and minced garlic in a small bowl until smooth.
6. Pour the glaze mixture over the chicken in the skillet, making sure each piece is coated evenly.
7. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with a meat thermometer (tip: this ensures it’s cooked through safely).
8. Remove the skillet from the oven and let the chicken rest for 5 minutes before serving (tip: resting helps the juices redistribute for tender meat).
9. Spoon any extra glaze from the skillet over the chicken plates.
Every bite of this dish offers a tender, juicy chicken with a sticky-sweet glaze that’s balanced by the ginger’s warmth. The apricot adds a fruity depth that pairs beautifully with sides like fluffy rice or roasted veggies—try it over a bed of quinoa for a fun twist!
Canned Apricot Jam Thumbprint Cookies
You know those moments when you want something sweet but don’t want to spend hours in the kitchen? These canned apricot jam thumbprint cookies are your answer. They’re nostalgic, easy, and perfect with a cup of coffee.
Serving: 24 cookies | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 1 cup (2 sticks) unsalted butter, softened to room temperature (this makes creaming so much easier)
– ⅔ cup granulated sugar
– 2 large eggs, separated—keep the whites in a small bowl for later
– 2 teaspoons pure vanilla extract (the good stuff makes a difference)
– 2 ½ cups all-purpose flour
– ¼ teaspoon salt
– 1 cup canned apricot jam, my favorite brand is Smucker’s for its smooth texture
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer on medium speed for 2-3 minutes, until light and fluffy.
3. Add the egg yolks and vanilla extract to the butter mixture, and beat for another minute until fully combined.
4. In a separate bowl, whisk together the all-purpose flour and salt.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until a soft dough forms—don’t overmix.
6. Scoop tablespoon-sized portions of dough and roll them into smooth balls between your palms.
7. Dip each dough ball into the reserved egg whites, then roll it in granulated sugar to coat lightly.
8. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Use your thumb or the back of a teaspoon to press a deep indentation into the center of each dough ball.
10. Fill each indentation with about ½ teaspoon of canned apricot jam, being careful not to overfill.
11. Bake the cookies in the preheated oven for 10-12 minutes, until the edges are just starting to turn golden brown.
12. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Made with love, these cookies have a buttery, crumbly texture that melts in your mouth, with the sweet-tart apricot jam adding a burst of fruity flavor. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pack them in a cute jar as a homemade gift that’ll make anyone smile.
Apricot and Brie Puff Pastry Bites
Ever have one of those days where you want something fancy but don’t want to spend hours in the kitchen? These little bites are your answer—they look impressive, taste incredible, and come together in a flash. Seriously, they’re the perfect party trick or a delightful treat for yourself.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 sheet frozen puff pastry, thawed (I like to let it sit on the counter for about 30 minutes—it makes it easier to work with)
– 4 oz Brie cheese, rind removed and cut into 12 small cubes (the creamy center is key here)
– 6 fresh apricots, pitted and each cut into 4 slices (ripe ones are best for that sweet-tart punch)
– 2 tbsp honey (local honey adds a lovely floral note, but any kind works)
– 1 tbsp fresh thyme leaves (dried can work in a pinch, but fresh really brightens it up)
– 1 large egg, beaten (I prefer room temp eggs here—they mix more evenly for the wash)
– All-purpose flour, for dusting (just a light sprinkle to prevent sticking)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Lightly dust your work surface with flour and unfold the thawed puff pastry sheet.
3. Use a sharp knife or pizza cutter to cut the pastry into 12 equal squares.
4. Place a pastry square on the prepared baking sheet and top it with one slice of apricot.
5. Add one cube of Brie cheese on top of the apricot slice.
6. Fold two opposite corners of the pastry square over the filling and pinch them together to seal, forming a little bundle.
7. Repeat steps 4 through 6 with the remaining pastry squares, apricot slices, and Brie cubes, spacing them about 1 inch apart on the baking sheet.
8. Brush the top of each pastry bundle lightly with the beaten egg wash—this will give them a beautiful golden color as they bake.
9. Bake in the preheated oven for 12 to 15 minutes, or until the pastry is puffed and deeply golden brown.
10. Remove the baking sheet from the oven and let the bites cool on the sheet for 5 minutes.
11. Drizzle the warm bites with honey and sprinkle with fresh thyme leaves.
Golden and flaky on the outside, these bites offer a gooey, melted Brie center that pairs perfectly with the sweet-tart apricot. The honey drizzle adds a sticky sweetness, while the thyme gives it an herby freshness—serve them warm right off the tray for the best texture, maybe with a glass of crisp white wine.
Canned Apricot BBQ Sauce Ribs
Venturing into a new BBQ sauce doesn’t have to be complicated. You can whip up these sweet and tangy ribs using a simple can of apricots, and trust me, the shortcut is totally worth it. They’re perfect for when you want that slow-cooked flavor without the all-day fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 racks of pork baby back ribs (about 4 lbs total)
– 1 (15 oz) can of apricot halves in syrup, undrained (I love the syrupy base it creates)
– 1 cup ketchup
– 1/2 cup apple cider vinegar
– 1/4 cup brown sugar, packed (light or dark works, but I prefer dark for a deeper molasses hint)
– 2 tbsp Worcestershire sauce
– 1 tbsp smoked paprika (this is my secret for that smoky kick without a grill)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 275°F.
2. Place the ribs on a large baking sheet lined with aluminum foil, meat-side up.
3. In a blender or food processor, combine the entire can of apricots with syrup, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt.
4. Blend the mixture on high speed for 30 seconds until completely smooth. Tip: A quick blend ensures no chunky bits, giving you a silky sauce that coats the ribs evenly.
5. Pour half of the apricot BBQ sauce over the ribs, using a brush to spread it into an even layer.
6. Cover the baking sheet tightly with another piece of foil to seal in moisture.
7. Bake the ribs in the preheated oven for 2 hours. Tip: Low and slow cooking at 275°F tenderizes the meat without drying it out, so resist the urge to peek too often.
8. After 2 hours, carefully remove the foil cover.
9. Increase the oven temperature to 400°F.
10. Brush the remaining half of the apricot BBQ sauce over the ribs.
11. Return the ribs to the oven, uncovered, and bake for an additional 30 minutes. Tip: Watch closely during this last step—the sauce should bubble and caramelize into a sticky glaze, but not burn.
12. Remove the ribs from the oven and let them rest for 10 minutes before slicing.
Emerge with ribs that are fall-off-the-bone tender, glazed in a glossy, fruity sauce. The apricots lend a subtle sweetness that balances the tangy vinegar and smoky paprika perfectly. Serve them piled high with coleslaw and cornbread for a comforting meal that’ll have everyone asking for seconds.
Apricot-Mustard Chicken Skewers
You know those days when you want something tasty but don’t want to spend hours in the kitchen? Yeah, these apricot-mustard chicken skewers are your answer—they’re sweet, tangy, and ready in no time. Perfect for a quick weeknight dinner or a casual backyard gathering with friends.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes (I like to pat them dry with paper towels first for better browning)
– 1/2 cup apricot preserves (go for the good stuff—it makes all the difference in flavor)
– 3 tablespoons Dijon mustard (my go-to for that sharp kick)
– 2 tablespoons olive oil (extra virgin is my favorite here)
– 1 tablespoon soy sauce (adds a nice umami depth)
– 2 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 wooden skewers, soaked in water for 30 minutes (this prevents them from burning on the grill)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent burning.
2. Cut 1.5 pounds of boneless, skinless chicken breasts into 1-inch cubes and pat them dry with paper towels.
3. In a medium bowl, whisk together 1/2 cup apricot preserves, 3 tablespoons Dijon mustard, 2 tablespoons olive oil, 1 tablespoon soy sauce, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
4. Add the chicken cubes to the bowl and toss to coat them evenly in the marinade. Tip: Let it marinate for at least 15 minutes at room temperature for deeper flavor, but don’t exceed 30 minutes to avoid the acid in the mustard breaking down the chicken.
5. Preheat your grill or grill pan to medium-high heat, about 400°F.
6. Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
7. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F and has nice grill marks. Tip: Use a meat thermometer to check doneness—it’s foolproof and ensures juicy chicken every time.
8. Remove the skewers from the grill and let them rest for 3 minutes before serving. Tip: Resting allows the juices to redistribute, so your chicken stays tender and moist.
So, what do you get with these skewers? The chicken comes out juicy with a perfect char, while the glaze caramelizes into a sticky-sweet coating that’s balanced by the mustard’s tang. Serve them over a bed of fluffy rice or with a crisp green salad for a complete meal that’ll have everyone asking for seconds.
Apricot and Goat Cheese Salad
Vibrant, sweet, and tangy—this apricot and goat cheese salad is the perfect light lunch or side dish you’ll crave all season. It’s a breeze to throw together, and the combo of juicy fruit with creamy cheese just works. You’ll love how fresh and satisfying it feels.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 6 cups mixed greens (I like a spring mix for its tender leaves)
– 4 fresh apricots, pitted and sliced into wedges (ripe ones are key for sweetness)
– 4 oz goat cheese, crumbled (room temp blends easier)
– 1/2 cup walnuts, roughly chopped
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp honey
– 2 tbsp apple cider vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Place the mixed greens in a large salad bowl.
2. Arrange the apricot wedges evenly over the greens.
3. Sprinkle the crumbled goat cheese on top of the apricots and greens.
4. Scatter the chopped walnuts over the salad.
5. In a small bowl, whisk together the extra virgin olive oil, honey, apple cider vinegar, salt, and black pepper until fully combined. Tip: Whisk vigorously for about 30 seconds to emulsify the dressing for a smoother texture.
6. Drizzle the dressing evenly over the salad. Tip: Start with half the dressing, toss, and add more if needed to avoid overdressing.
7. Gently toss the salad with salad tongs or two large spoons until all ingredients are lightly coated. Tip: Toss from the bottom up to distribute the dressing without crushing the delicate greens.
8. Serve immediately on plates or in bowls.
This salad offers a delightful crunch from the walnuts against the soft apricots and creamy cheese. The honey dressing ties it all together with a sweet-tangy kick that’s irresistible. Try it alongside grilled chicken or as a bright starter for dinner parties—it’s always a crowd-pleaser.
Canned Apricot Breakfast Crisp
Zipping through your morning routine? This canned apricot breakfast crisp is your new best friend—it’s cozy, quick, and feels like a weekend treat even on a Tuesday. You’ll love how the sweet-tart fruit pairs with that crunchy oat topping.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 2 (15-ounce) cans of apricot halves in syrup, drained but save ¼ cup of that syrup—it adds a lovely sweetness to the filling.
– 1 cup old-fashioned rolled oats, the kind that gives you that perfect chewy-crisp texture.
– ½ cup all-purpose flour, spooned and leveled so you don’t pack it down.
– ½ cup light brown sugar, packed—I like the molasses notes here.
– ½ teaspoon ground cinnamon, because a warm spice makes everything better.
– ¼ teaspoon fine sea salt, just a pinch to balance the sweetness.
– 6 tablespoons unsalted butter, cold and cut into small cubes; I keep mine in the fridge until the last second for a flakier topping.
Instructions
1. Preheat your oven to 375°F (190°C) and grab an 8×8-inch baking dish—no need to grease it.
2. In a medium bowl, combine the drained apricot halves and the reserved ¼ cup syrup, then spread them evenly in the baking dish.
3. In another bowl, mix the oats, flour, brown sugar, cinnamon, and salt until well blended.
4. Add the cold butter cubes to the oat mixture. Use your fingers or a pastry cutter to work the butter in until the mixture looks like coarse crumbs with some pea-sized bits—this creates that irresistible crunch.
5. Sprinkle the topping evenly over the apricots, covering them completely but loosely; don’t press it down.
6. Bake in the preheated oven for 20–25 minutes, until the topping is golden brown and you see bubbles around the edges.
7. Let it cool for 5–10 minutes before serving; it firms up nicely as it sits.
Buttery and crisp on top with a gooey, fruity center, this dish is a morning delight. Serve it warm with a dollop of yogurt or a drizzle of honey for an extra touch—it’s perfect for lazy brunches or a quick grab-and-go treat.
Apricot Bourbon Glazed Ham
Gather your friends and family because this apricot bourbon glazed ham is about to become the star of your next big meal. It’s sweet, smoky, and surprisingly easy to pull off, making you look like a total pro in the kitchen without all the stress.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 120 minutes
Ingredients
– 1 (8-10 lb) fully cooked, bone-in ham (I like a spiral-cut ham for easy serving)
– 1 cup apricot preserves (look for a good quality brand with real fruit)
– 1/2 cup bourbon (use your favorite sipping bourbon here—the flavor really comes through)
– 1/4 cup Dijon mustard (this adds a nice tangy kick)
– 2 tbsp apple cider vinegar (it balances the sweetness perfectly)
– 1/4 tsp ground cloves (just a pinch—it’s strong but wonderful)
– 1/4 tsp black pepper (freshly ground is my go-to for the best flavor)
Instructions
1. Preheat your oven to 325°F and place a rack in the lower third of the oven.
2. Place the ham in a large roasting pan, cut-side down, and cover it tightly with aluminum foil.
3. Bake the ham for 1 hour and 30 minutes to warm it through evenly.
4. While the ham bakes, combine the apricot preserves, bourbon, Dijon mustard, apple cider vinegar, ground cloves, and black pepper in a small saucepan over medium heat.
5. Bring the mixture to a simmer, stirring frequently with a whisk to prevent sticking, for about 5 minutes until it thickens slightly.
6. Remove the saucepan from the heat and let the glaze cool for 10 minutes to thicken further—this helps it cling to the ham better.
7. After the ham has baked, carefully remove the foil and brush half of the glaze evenly over the entire surface using a pastry brush.
8. Return the ham to the oven, uncovered, and bake for an additional 30 minutes to set the glaze.
9. Brush the remaining glaze over the ham and bake for another 10 minutes until the glaze is bubbly and caramelized.
10. Remove the ham from the oven and let it rest on a cutting board for 15 minutes before slicing to allow the juices to redistribute.
11. Slice the ham and serve it warm.
Ready to dig in? The ham comes out incredibly juicy with a sticky-sweet crust that’s packed with bourbon warmth and apricot tang. Serve it sliced over creamy mashed potatoes or tucked into fluffy biscuits for a next-level sandwich—leftovers never stood a chance!
Canned Apricot and Coconut Rice Pudding
Zesty and comforting, this rice pudding is the cozy dessert you didn’t know you needed. It combines creamy rice with sweet canned apricots and tropical coconut for a simple, satisfying treat that feels both familiar and a little special. You’ll love how easy it is to throw together on a lazy afternoon.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup long-grain white rice, rinsed (I find rinsing removes excess starch for a less sticky texture)
– 1 (15 oz) can apricot halves in syrup, drained and chopped (save that syrup for sweetening if you like)
– 1 (13.5 oz) can full-fat coconut milk (shaken well before opening)
– 2 cups whole milk (for extra creaminess)
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt (just a pinch to balance the sweetness)
– 1/4 cup shredded coconut, for topping (toasted adds a nice crunch)
Instructions
1. In a medium saucepan, combine the rinsed rice, coconut milk, whole milk, sugar, and salt.
2. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally to prevent sticking.
3. Once boiling, reduce the heat to low and cover the saucepan with a lid.
4. Simmer for 20 minutes, stirring every 5 minutes to ensure even cooking and prevent the bottom from burning.
5. After 20 minutes, check if the rice is tender by tasting a grain; it should be soft with a slight bite.
6. Stir in the chopped apricots and vanilla extract until well combined.
7. Cook uncovered for an additional 5 minutes over low heat, stirring constantly, to thicken the pudding to a creamy consistency.
8. Remove from heat and let it sit for 5 minutes to cool slightly and set.
9. Serve warm or chilled, topped with shredded coconut.
A creamy, dreamy finish awaits with this pudding—the apricots add a juicy sweetness that pairs perfectly with the rich coconut flavor, while the rice gives it a comforting, spoonable texture. Try it drizzled with a bit of the reserved apricot syrup or topped with a sprinkle of cinnamon for an extra cozy twist.
Savory Apricot and Herb Stuffing
Let’s be honest—stuffing is the real star of any holiday table, and this savory apricot and herb version is about to become your new favorite. It’s sweet, herby, and packed with cozy flavor that’ll have everyone asking for seconds.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 loaf (about 12 oz) day-old French bread, cubed—stale bread soaks up all that delicious broth better!
– 1/2 cup (1 stick) unsalted butter, melted—I always use unsalted to control the seasoning.
– 1 large yellow onion, diced small—this adds a sweet base flavor.
– 2 celery stalks, diced small—for that classic crunch.
– 3 cloves garlic, minced—freshly minced gives the best aroma.
– 1 cup dried apricots, chopped—I love the chewy sweetness they bring.
– 2 tbsp fresh sage, chopped—fresh herbs make all the difference here.
– 1 tbsp fresh thyme leaves—strip them from the stems for ease.
– 2 cups chicken broth, low-sodium—using low-sodium lets you adjust salt to your liking.
– 2 large eggs, lightly beaten—room temp eggs blend in smoothly.
– 1 tsp salt—season in layers for balanced flavor.
– 1/2 tsp black pepper, freshly ground—freshly ground adds a nice kick.
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray.
2. Spread the cubed French bread on a baking sheet and toast in the preheated oven for 10 minutes until lightly crisp—this helps prevent sogginess.
3. In a large skillet over medium heat, melt the unsalted butter, then add the diced yellow onion and celery.
4. Sauté the onion and celery for 8-10 minutes until softened and translucent, stirring occasionally.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant—be careful not to burn it.
6. Stir in the chopped dried apricots, fresh sage, and fresh thyme, cooking for 2 more minutes to blend the flavors.
7. In a large mixing bowl, combine the toasted bread cubes and the skillet mixture, tossing gently to mix.
8. Pour in the low-sodium chicken broth and lightly beaten eggs, then sprinkle with salt and black pepper.
9. Fold everything together until evenly moistened—tip: let it sit for 5 minutes so the bread absorbs the liquid.
10. Transfer the mixture to the greased baking dish and spread it into an even layer.
11. Cover the dish with aluminum foil and bake at 350°F for 25 minutes.
12. Remove the foil and bake for an additional 20 minutes until the top is golden brown and crisp.
13. Let the stuffing rest for 10 minutes before serving—this helps it set and makes slicing easier.
Perfectly balanced, this stuffing has a tender interior with a crispy top and bursts of sweet apricot in every bite. Pair it with roasted turkey or serve it as a hearty side with a green salad for a cozy meal any time of year.
Canned Apricot Upside-Down Cake
A canned apricot upside-down cake is one of those magical desserts that looks impressive but is secretly easy to make. You get a gorgeous, caramelized fruit topping and a tender, buttery cake—all from pantry staples. It’s the perfect cozy treat when you want something special without a fuss.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1/4 cup (4 tbsp) unsalted butter, melted (I always use unsalted to control the salt)
– 1/2 cup packed light brown sugar, for that deep caramel flavor
– 1 (15-ounce) can apricot halves in syrup, drained well (save the syrup for a glaze if you like!)
– 1 1/2 cups all-purpose flour, spooned and leveled for accuracy
– 1 1/2 tsp baking powder
– 1/4 tsp salt
– 1/2 cup (1 stick) unsalted butter, softened at room temperature—it creams better this way
– 3/4 cup granulated sugar
– 2 large eggs, at room temperature for a fluffier batter (I take them out 30 minutes ahead)
– 1 tsp pure vanilla extract, my go-to for warmth
– 1/2 cup whole milk, at room temperature to keep the batter smooth
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. Pour the 1/4 cup melted butter into the bottom of the pan and swirl to coat evenly.
3. Sprinkle the brown sugar over the melted butter in an even layer.
4. Arrange the drained apricot halves, cut-side down, in a single layer on top of the sugar—get creative with a pattern!
5. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
6. In a large bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for about 3 minutes, until light and fluffy.
7. Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
8. Mix in the vanilla extract until just combined.
9. Alternate adding the flour mixture and milk to the butter mixture: add one-third of the flour, mix on low until just combined, then half the milk, repeating until everything is added, ending with flour. Tip: Don’t overmix to avoid a tough cake.
10. Gently spread the batter over the apricots in the pan, using a spatula to smooth the top evenly.
11. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even browning.
12. Let the cake cool in the pan on a wire rack for exactly 10 minutes—this sets the topping without it sticking.
13. Run a knife around the edges of the pan to loosen the cake.
14. Place a serving plate upside-down over the pan, then carefully flip both over together to invert the cake. Tip: Do this confidently to keep the topping intact!
15. Lift the pan off slowly to reveal the apricot topping.
The cake comes out with a sticky-sweet, jewel-like apricot glaze and a soft, moist crumb that’s irresistible warm. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat—it’s comfort food at its best.
Apricot Cardamom Smoothie
Ready to shake up your morning routine? This apricot cardamom smoothie is a sunny, spiced treat that feels like a warm hug in a glass. It’s my go-to when I want something fruity but not too sweet, and it comes together in just a few minutes—perfect for busy mornings.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup frozen apricot halves (I keep a bag in the freezer for smoothies like this—they add creaminess without ice)
– ½ cup plain Greek yogurt (full-fat gives the best texture, but any works)
– ½ cup unsweetened almond milk (or your favorite milk; I find almond lets the apricot shine)
– 1 tablespoon honey (local honey is my preference for a subtle floral note)
– ¼ teaspoon ground cardamom (freshly ground if you have it—it makes all the difference!)
– Pinch of sea salt (just a tiny bit to balance the sweetness)
Instructions
1. Add 1 cup frozen apricot halves to a high-speed blender.
2. Pour in ½ cup plain Greek yogurt and ½ cup unsweetened almond milk.
3. Drizzle 1 tablespoon honey over the ingredients—tip: if your honey is thick, warm it slightly for easier pouring.
4. Sprinkle ¼ teaspoon ground cardamom and a pinch of sea salt into the blender.
5. Secure the blender lid tightly and blend on high speed for 45–60 seconds, until completely smooth and creamy—tip: if it’s too thick, add another tablespoon of almond milk and blend for 10 more seconds.
6. Pour the smoothie immediately into a tall glass.
7. Serve right away for the best texture—tip: for a fun twist, garnish with a sprinkle of extra cardamom or a fresh apricot slice on the rim.
Blended to silky perfection, this smoothie has a lush, creamy body with bright apricot flavor and a warm cardamom kick. I love sipping it slowly or pouring it over granola for a quick breakfast bowl—it’s a cozy, vibrant start to any day.
Tangy Apricot Yogurt Parfait
Now, if you’re craving something sweet but not too heavy, this tangy apricot yogurt parfait is your answer. It’s a quick, no-bake treat that feels fancy but comes together in minutes. You’ll love the bright, fruity flavor and creamy layers.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup plain Greek yogurt (I always use full-fat for extra creaminess)
– 2 tbsp honey (local honey adds a lovely floral note if you have it)
– 1 tsp vanilla extract (pure vanilla makes a big difference here)
– 1 cup fresh apricots, pitted and diced (ripe ones are best for sweetness)
– 1/2 cup granola (I prefer a crunchy, low-sugar variety)
– Fresh mint leaves for garnish (optional, but they add a pop of color)
Instructions
1. In a medium bowl, combine 1 cup plain Greek yogurt, 2 tbsp honey, and 1 tsp vanilla extract.
2. Stir the mixture vigorously with a spoon or whisk for about 1 minute until it’s smooth and well-blended. Tip: Let the yogurt sit at room temperature for 5 minutes first to make mixing easier.
3. Pit and dice 1 cup fresh apricots into small, bite-sized pieces.
4. In two serving glasses or bowls, start layering: spoon a small amount of the yogurt mixture into the bottom of each glass.
5. Add a layer of diced apricots on top of the yogurt in each glass.
6. Sprinkle a layer of 1/2 cup granola evenly over the apricots in both glasses.
7. Repeat the layering process with the remaining yogurt, apricots, and granola until the glasses are filled, ending with a yogurt layer on top. Tip: Press down gently with a spoon to compact the layers for a neat presentation.
8. Garnish each parfait with fresh mint leaves if desired.
9. Serve immediately or refrigerate for up to 30 minutes to chill slightly. Tip: If refrigerating, add the granola just before serving to keep it crunchy.
Enjoy the contrast of creamy yogurt with juicy apricots and crunchy granola. Each spoonful delivers a tangy-sweet burst that’s perfect for breakfast or a light dessert. Try drizzling extra honey on top or swapping in other seasonal fruits like peaches for a fun twist.
Conclusion
Looking for easy, tasty ways to use canned apricots? This roundup offers 32 delicious recipe inspirations to spark your creativity in the kitchen. From sweet desserts to savory dishes, there’s something for every home cook. We’d love to hear which recipes you try—leave a comment with your favorites and share this article on Pinterest to spread the apricot love!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
