Greek Yogurt Parfaits with Slow-Cooked Apricot Preserves and Toasted Pistachios

These beautiful treats are delicious for breakfast, a snack, or dessert (for the latter, use vanilla yogurt). If you’ve been intimidated to make your own preserves, this super-easy recipe is the perfect place to start. It requires very little active time and, since apricots have such thin skins, there’s no need to peel the fruit. Since you’ll have about 3-1⁄2 cups of rich reddish orange preserves left over, use it as a topping for ice cream, French toast, or toast; stir it into oatmeal; or put it in pretty glass jars and offer it as gifts.

For the apricot preserves

• 
  
  2 large, juicy lemons, preferably organic
  
  


• 
  
  2-1⁄2 lb. slightly firm fresh apricots
  
  


• 
  
  3-1⁄2 cups granulated sugar
  
  


• 
  
  Pinch kosher salt
  
  


• 
  
  4-1⁄2 Tbs.pectin powder, such as Ball Classic Pectin (not low sugar)
  
  

For the parfaits

• 
  
  6 cups Greek yogurt
  
  


• 
  
  3⁄4 cup shelled unsalted
  pistachios, tossed in a dry sauté pan with 1⁄8 tsp. salt over medium
  heat for about 2 minutes (and chopped, if desired)
  
  

Make the apricot preserves

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place a small plate in the freezer. With a vegetable peeler, gently peel the yellow zest from one of the lemons. Place on a small piece of cheesecloth and, using twine, tie into a bag. Add to the slow cooker. Squeeze 1⁄4 cup juice from the lemons into a strainer set over a small bowl (you’ll probably use about 1-1⁄2 lemons); discard the solids. Add the juice to the slow cooker.

Use your hands to split open each apricot; discard the pit. Once you’ve repeated with all of the apricots, coarsely chop the pile with a chef’s knife. Toss into a large bowl and use a potato masher to mash. Measure out 4 cups and add to the slow cooker, along with the sugar and salt. Stir well. Cover the slow cooker and cook the mixture on low heat for about 4 hours, until the fruit is broken down.

Pour into a large saucepan and bring to a boil over medium-high heat. Add the pectin and boil for about 9 minutes, stirring occasionally, until the pectin has dissolved and the preserves have thickened. Remove the pan from the heat and test whether the preserves have set by spooning a drop onto the chilled plate and tilting the plate. If the preserves are thick and run just a tiny bit, they’re done; if not, boil for another minute, then retest. The goal is slightly runny preserves, which are perfect for a parfait. Using a funnel, carefully transfer the hot preserves into clean glass jars. Let them stand until cool, then place in the refrigerator. The preserves will last for 2 to 3 weeks.

Make the parfaits

Into each of six parfait glasses or glass cups, spoon 1⁄2 cup Greek yogurt, then 2 Tbs. apricot preserves, then 1 Tbs. nuts. Repeat the layering and serve immediately.

Brandied Apricot-Almond Slab Pie

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

For the dough

• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into 18 pieces
  
  


• 
  
  1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 3 pieces
  
  

For the filling

• 
  
  10-1/2 oz. (about 2 cups) dried apricots, coarsely chopped
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  2/3 cup dry white wine
  
  


• 
  
  1/3 cup orange juice
  
  


• 
  
  12 oz. fresh apricots (about 6 small), pitted and sliced
  
  


• 
  
  1-1/4 tsp. fresh lemon juice
  
  


• 
  
  3-1/2 oz. (1 cup) sliced almonds, toasted
  
  


• 
  
  1-1/2 Tbs. brandy
  
  


• 
  
  1/4 tsp. pure almond extract
  
  

For assembly

• 
  
  1 large egg yolk
  
  


• 
  
  2 oz. (1/2 cup) confectioners’ sugar, sifted
  
  


• 
  
  1-1/2 Tbs. heavy cream or whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and vegetable shortening and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Sprinkle 1/3 cup cold water over the mixture and pulse until the dough just starts to come together, 8 to 10 pulses more. If the mixture seems dry, add more water 1 tsp. at a time. Do not overprocess.


Turn the dough out onto a clean work surface, and gather it into a rectangle that’s about 8 by 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 2 hours and up to 3 days.

Make the filling

In a heavy-duty 4-quart saucepan, combine the dried apricots, sugar, wine, orange juice, and 2/3 cup water. Simmer over medium-low heat, stirring often, until the apricots are very tender and can be mashed with a wooden spoon, 40 to 45 minutes. Add more water if the apricots are still not soft after most of the liquid has evaporated. The mixture should get thick and syrupy; don’t let it scorch. Add the fresh apricots and lemon juice and cook, stirring often, until very soft, about 10 minutes. Mash the mixture with a wooden spoon or potato masher so that it has a thick, jam-like consistency. Remove from the heat.


Stir 3/4 cup of the almonds, the brandy, and almond extract into the apricot mixture. Cool to room temperature and set aside. (The filling can be made, covered, and refrigerated up to 2 days ahead.)

Assemble and bake the pie

Tip:

Seal the Pie Right: To seal the filled pie, press the fork down gently, just enough to create a good bond (and a pretty crimped effect), but not so hard that it pushes through to the second layer of dough or pierces it, which may cause the filling to leak.

Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with parchment. In a small bowl, beat the egg yolk with 1 tsp. water.


On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 12x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so that it doesn’t stick. Trim the dough into an 11x16-inch rectangle and transfer it to the baking sheet. Turn the baking sheet so that a long side faces you, and brush the edges of the dough with the egg wash. Spread the apricot filling evenly over the bottom half of the dough, leaving a 1/2-inch border. Fold the top half of the dough over the filling, pressing along the edges to secure the sides. Press lightly along the edges with the back of a fork to seal. Brush egg wash all over the top of the dough. Using a paring knife, cut 5 small steam vents in the dough at about 3-inch intervals.


Bake until the pie is golden-brown, 55 minutes. Transfer to a rack to cool completely.


In a small bowl, mix the confectioners’ sugar, cream, and vanilla extract to form a smooth glaze that’s just fluid enough to drizzle. With a spoon, drizzle the glaze over the top of the pie and immediately sprinkle with the remaining 1/4 cup almonds. Allow to set for at least 2 hours before serving.


When ready to serve, use a serrated knife to cut the pie. The pie is best eaten the day it’s made, but it will keep for 1 day, well wrapped, at room temperature.

Brandied Apricot-Almond Slab Pie

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

For the dough

• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into 18 pieces
  
  


• 
  
  1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 3 pieces
  
  

For the filling

• 
  
  10-1/2 oz. (about 2 cups) dried apricots, coarsely chopped
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  2/3 cup dry white wine
  
  


• 
  
  1/3 cup orange juice
  
  


• 
  
  12 oz. fresh apricots (about 6 small), pitted and sliced
  
  


• 
  
  1-1/4 tsp. fresh lemon juice
  
  


• 
  
  3-1/2 oz. (1 cup) sliced almonds, toasted
  
  


• 
  
  1-1/2 Tbs. brandy
  
  


• 
  
  1/4 tsp. pure almond extract
  
  

For assembly

• 
  
  1 large egg yolk
  
  


• 
  
  2 oz. (1/2 cup) confectioners’ sugar, sifted
  
  


• 
  
  1-1/2 Tbs. heavy cream or whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and vegetable shortening and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Sprinkle 1/3 cup cold water over the mixture and pulse until the dough just starts to come together, 8 to 10 pulses more. If the mixture seems dry, add more water 1 tsp. at a time. Do not overprocess.


Turn the dough out onto a clean work surface, and gather it into a rectangle that’s about 8 by 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 2 hours and up to 3 days.

Make the filling

In a heavy-duty 4-quart saucepan, combine the dried apricots, sugar, wine, orange juice, and 2/3 cup water. Simmer over medium-low heat, stirring often, until the apricots are very tender and can be mashed with a wooden spoon, 40 to 45 minutes. Add more water if the apricots are still not soft after most of the liquid has evaporated. The mixture should get thick and syrupy; don’t let it scorch. Add the fresh apricots and lemon juice and cook, stirring often, until very soft, about 10 minutes. Mash the mixture with a wooden spoon or potato masher so that it has a thick, jam-like consistency. Remove from the heat.


Stir 3/4 cup of the almonds, the brandy, and almond extract into the apricot mixture. Cool to room temperature and set aside. (The filling can be made, covered, and refrigerated up to 2 days ahead.)

Assemble and bake the pie

Tip:

Seal the Pie Right: To seal the filled pie, press the fork down gently, just enough to create a good bond (and a pretty crimped effect), but not so hard that it pushes through to the second layer of dough or pierces it, which may cause the filling to leak.

Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with parchment. In a small bowl, beat the egg yolk with 1 tsp. water.


On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 12x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so that it doesn’t stick. Trim the dough into an 11x16-inch rectangle and transfer it to the baking sheet. Turn the baking sheet so that a long side faces you, and brush the edges of the dough with the egg wash. Spread the apricot filling evenly over the bottom half of the dough, leaving a 1/2-inch border. Fold the top half of the dough over the filling, pressing along the edges to secure the sides. Press lightly along the edges with the back of a fork to seal. Brush egg wash all over the top of the dough. Using a paring knife, cut 5 small steam vents in the dough at about 3-inch intervals.


Bake until the pie is golden-brown, 55 minutes. Transfer to a rack to cool completely.


In a small bowl, mix the confectioners’ sugar, cream, and vanilla extract to form a smooth glaze that’s just fluid enough to drizzle. With a spoon, drizzle the glaze over the top of the pie and immediately sprinkle with the remaining 1/4 cup almonds. Allow to set for at least 2 hours before serving.


When ready to serve, use a serrated knife to cut the pie. The pie is best eaten the day it’s made, but it will keep for 1 day, well wrapped, at room temperature.

Bacon-Wrapped Stuffed Apricots

Apricot sizes can vary; if yours are on the smaller side, just trim the cheese a bit and squish it in.

• 
  
  24 dried apricots (about 7 oz.)
  
  


• 
  
  3 oz. plain Havarti, cut into 1/2- to 3/4-inch squares, 1/4 inch thick
  
  


• 
  
  24 almonds (about 1 oz.)
  
  


• 
  
  12 strips bacon (about 12 oz.), cut in half crosswise
  
  


• 
  
  24 toothpicks, soaked in water
  
  


• 
  
  Freshly ground black pepper
  
  

Heat a gas grill to high or prepare a hot charcoal fire.

Pry open the apricots and put a piece of cheese and an almond into each one. Wrap a piece of bacon around each apricot, trimming as necessary so it overlaps by 1/2 inch, and secure it with a toothpick. Season the apricots all over with pepper.

Reduce the grill heat to medium (scatter the coals a bit or raise the grate if using charcoal). Use tongs to grill the apricots on all sides with the grill open, propping them between the bars to hold them up on the narrow sides. Move the apricots around often to avoid flare-ups. Cook until the bacon is crisp all over, about 6 minutes total. Serve immediately and remind guests to remove the toothpicks.

Bow Tie Cookies with Apricot Preserves

These tender cream cheese-pastry cookies with their sweet-tart apricot filling are inspired by Polish kolache cookies.

• 
  
  8 oz. cream cheese, softened
  
  


• 
  
  8 oz. (1 cup) unsalted butter, softened
  
  


• 
  
  11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted; more for rolling
  
  


• 
  
  One 12-oz. jar good-quality apricot preserves (about 3/4 cup)
  
  


• 
  
  One large egg, beaten
  
  


• 
  
  Confectioners’ sugar, for dusting
  
  

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until light and fluffy, about 3 minutes. Scrape down the bowl and paddle. With the mixer on low, gradually mix in the flour until a smooth dough forms.


Turn out onto a lightly floured work surface and knead the dough gently to form a ball. Divide the dough in thirds, wrap each in plastic or waxed paper, and flatten into squares. Refrigerate at least 4 hours or overnight.


Position a rack in the center of the oven and heat the oven to 400°F. Line 3 cookie sheets with parchment. Remove one piece of dough from the refrigerator and roll it out on a lightly floured surface into a 1/8-inch-thick rectangle. Using a sharp knife or a pizza cutter, trim the rough edges of the dough so the sides are straight, and then cut into 2-inch squares. Spoon about 1/2 tsp. of the preserves onto the center of each square. Fold one corner into the center, dab with the beaten egg, and then bring the opposite corner into the center and pinch firmly together to seal the corners. With a thin spatula, transfer the cookie to the cookie sheet. Repeat the process with the remaining dough.


Bake one sheet at a time until golden and very lightly browned and puffed, 10 to 12 minutes. Transfer to a rack to cool completely and then dust with confectioners’ sugar.


You can freeze these cookies in freezer bags for up to 3 months.

Apricot-Vanilla Sparkling Wine Floats

A grown-up take on a root beer float, this dessert is elegant yet playful, and a great way to take advantage of stone fruit season.

• 
  
  1/2 vanilla bean
  
  


• 
  
  1 lb. ripe apricots, pitted and cut into bite-size pieces (about 3 cups)
  
  


• 
  
  1/3 cup granulated sugar
  
  


• 
  
  2 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt
  
  


• 
  
  About 1-1/2 pints vanilla ice cream
  
  


• 
  
  1 750-ml bottle sweet or off-dry sparkling wine (such as Asti Spumante), chilled
  
  

Split the vanilla bean lengthwise, scrape the seeds into a 3-quart saucepan, and add the vanilla bean, apricots, sugar, lemon juice, 1/8 tsp. salt, and 2 Tbs. water. Bring to a boil over medium-high heat, stirring to dissolve the sugar and salt. Reduce to a simmer and cook, stirring occasionally, until the apricots are very tender, 3 to 5 minutes.

Meanwhile, prepare an ice bath by filling a large metal bowl with a few inches of ice and water. Have ready a second metal bowl that will fit into the ice bath.

Transfer the apricot mixture to the second bowl and put the bowl in the ice bath. Stir occasionally until cool, about 5 minutes. Discard the vanilla bean and purée the apricot mixture in a food processor.

Put two small scoops of the ice cream in each of 6 tall, narrow 14-to-16-oz. glasses. Top each with about 2 Tbs. of the apricot sauce. Repeat with another layer of ice cream and sauce. Add about 1/2 cup of the sparkling wine to each glass. Serve immediately, with straws and spoons.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• 
  
  Zest of 1 lemon (yellow part only)
  
  


• 
  
  1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
  
  


• 
  
  30 whole dried apricots (preferably with sulfur, for a pretty color)
  
  


• 
  
  1⁄4 cup plus 1 Tbs. all-purpose flour
  
  


• 
  
  1⁄4 tsp. ground cinnamon
  
  


• 
  
  1⁄4 tsp. ground coriander
  
  


• 
  
  1⁄8 tsp. ground ginger
  
  


• 
  
  1⁄8 tsp. ground cardamom
  
  


• 
  
  1⁄8 tsp. ground cayenne pepper
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  20 grinds black pepper
  
  


• 
  
  2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2-1⁄4 cups finely chopped white onions (about 2 small)
  
  


• 
  
  1-1⁄2 Tbs. minced garlic
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 cup apricot nectar, such as Looza
  
  


• 
  
  1⁄4 cup fresh-squeezed, strained lemon juice
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  1⁄4 cup toasted pine nuts, for garnish (optional)
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.

Ricotta Blintzes with Dried Fruit Compote

This classic brunch dish consists of a creamy ricotta filling wrapped in tender crêpes and cooked in butter until golden-brown. It's topped with a sweet-tart compote of dried cherries, apricots and figs.

For the dried fruit compote:

• 
  
  4 dried figs, cut into 8 pieces
  
  


• 
  
  4 dried apricots, cut into 8 pieces
  
  


• 
  
  1 cup dried cherries
  
  


• 
  
  1/2 cup fresh orange juice
  
  


• 
  
  1/4 cup honey, preferably wild flower or orange blossom honey
  
  


• 
  
  1-1/2 tsp. red wine vinegar
  
  

For the crêpes:

• 
  
  4 large eggs
  
  


• 
  
  1 cup plain seltzer or club soda
  
  


• 
  
  1/2 cup whole milk
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. (1 cup) all-purpose flour
  
  

For the ricotta filling:

• 
  
  1/4 cup heavy cream
  
  


• 
  
  2 Tbs. honey, preferably wild flower or orange blossom honey
  
  


• 
  
  1 cup whole-milk ricotta
  
  


• 
  
  3 Tbs. thinly sliced fresh mint
  
  

For assembly:

• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Make the fruit compote:

Combine the figs, apricots, cherries, orange juice, and ½ cup of water in a 1-quart saucepan. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Simmer until the fruit is tender, about 3 minutes. Strain the liquid from the fruit, reserving the liquid. Transfer the fruit to a medium bowl and set aside.
 

Return the liquid to the pot and add the honey and vinegar. Bring to a boil over medium-high heat, reduce the heat to maintain a simmer, and simmer uncovered until syrupy, about 4 minutes. Pour the syrup over the fruit.
 

Make the crêpes:

In a medium bowl, lightly beat the eggs. Whisk in the seltzer, milk, melted butter, sugar, and 3/8 tsp.salt. Add the flour and whisk until the batter is smooth and pourable.
 

Set a dinner plate next to the stove. Heat an 8-inch nonstick skillet over low heat. Quickly pour 2 Tbs. of the batter into the skillet, swirling and tilting the pan as you pour. Try to evenly cover the bottom of the skillet (the crêpes cook too quickly to patch any holes). When the crêpe looks cooked and smells buttery, after about 1 minute, lift one edge with a spatula or your fingers and transfer it to the dinner plate. The crêpe should be pale; there is no need to flip and cook the other side. Continue with the remaining batter, layering the crêpes on top of each other on the plate. You should have about 25 crêpes. Let the crêpes cool completely before assembling.
 

Make the ricotta filling:

In a medium bowl, whip the heavy cream by hand with a whisk or with an electric hand mixer to stiff peaks. Stir in the honey, then fold in the ricotta and the mint. Don’t overmix.
 

Assemble and cook the blintzes:

Choose the 16 best looking crêpes (save the remainder for another use). Spoon 1 Tbs. of the filling into the center of each crepe. Fold one long edge in over the filling, followed by the two short edges, and finally, the second long edge (like a burrito). Arrange the blintzes seam side down on a large plate or baking sheet.
 

Melt 2 Tbs. of the butter in a 12-inch skillet over medium heat. Arrange half of the blintzes in the skillet seam side up in a single layer and cook until light brown on the bottom, 2 minutes. Flip and continue to cook until light brown on the second side, 1 to 2 minutes more. Transfer to a paper towel lined tray. Repeat with the remaining butter and blintzes. To serve, arrange two blintzes on each of 8 plates and top with the compote.

 

Brandied Apricot-Almond Slab Pie

Slab pies are like giant Pop-Tarts designed to feed a crowd. As the pie cools, the filling—made with both fresh and dried apricots—firms up enough that the slices can be eaten out of hand.

For the dough

• 
  
  15 oz. (3-1/3 cups) unbleached all-purpose flour
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  9 oz. (1 cup plus 2 Tbs.) cold unsalted butter, cut into 18 pieces
  
  


• 
  
  1-1/2 oz. (3 Tbs.) cold vegetable shortening, cut into 3 pieces
  
  

For the filling

• 
  
  10-1/2 oz. (about 2 cups) dried apricots, coarsely chopped
  
  


• 
  
  2/3 cup granulated sugar
  
  


• 
  
  2/3 cup dry white wine
  
  


• 
  
  1/3 cup orange juice
  
  


• 
  
  12 oz. fresh apricots (about 6 small), pitted and sliced
  
  


• 
  
  1-1/4 tsp. fresh lemon juice
  
  


• 
  
  3-1/2 oz. (1 cup) sliced almonds, toasted
  
  


• 
  
  1-1/2 Tbs. brandy
  
  


• 
  
  1/4 tsp. pure almond extract
  
  

For assembly

• 
  
  1 large egg yolk
  
  


• 
  
  2 oz. (1/2 cup) confectioners’ sugar, sifted
  
  


• 
  
  1-1/2 Tbs. heavy cream or whole milk
  
  


• 
  
  1/2 tsp. pure vanilla extract
  
  

Make the dough

Put the flour, sugar, and salt in a food processor. Add the butter and vegetable shortening and pulse until the mixture resembles coarse meal, 10 to 12 pulses. Sprinkle 1/3 cup cold water over the mixture and pulse until the dough just starts to come together, 8 to 10 pulses more. If the mixture seems dry, add more water 1 tsp. at a time. Do not overprocess.


Turn the dough out onto a clean work surface, and gather it into a rectangle that’s about 8 by 12 inches. Flatten slightly, wrap in plastic and refrigerate for at least 2 hours and up to 3 days.

Make the filling

In a heavy-duty 4-quart saucepan, combine the dried apricots, sugar, wine, orange juice, and 2/3 cup water. Simmer over medium-low heat, stirring often, until the apricots are very tender and can be mashed with a wooden spoon, 40 to 45 minutes. Add more water if the apricots are still not soft after most of the liquid has evaporated. The mixture should get thick and syrupy; don’t let it scorch. Add the fresh apricots and lemon juice and cook, stirring often, until very soft, about 10 minutes. Mash the mixture with a wooden spoon or potato masher so that it has a thick, jam-like consistency. Remove from the heat.


Stir 3/4 cup of the almonds, the brandy, and almond extract into the apricot mixture. Cool to room temperature and set aside. (The filling can be made, covered, and refrigerated up to 2 days ahead.)

Assemble and bake the pie

Tip:

Seal the Pie Right: To seal the filled pie, press the fork down gently, just enough to create a good bond (and a pretty crimped effect), but not so hard that it pushes through to the second layer of dough or pierces it, which may cause the filling to leak.

Position a rack in the center of the oven and heat the oven to 375°F. Line a large rimmed baking sheet with parchment. In a small bowl, beat the egg yolk with 1 tsp. water.


On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 1/8-inch-thick, 12x18-inch rectangle. Be sure to loosen the dough several times and reflour underneath so that it doesn’t stick. Trim the dough into an 11x16-inch rectangle and transfer it to the baking sheet. Turn the baking sheet so that a long side faces you, and brush the edges of the dough with the egg wash. Spread the apricot filling evenly over the bottom half of the dough, leaving a 1/2-inch border. Fold the top half of the dough over the filling, pressing along the edges to secure the sides. Press lightly along the edges with the back of a fork to seal. Brush egg wash all over the top of the dough. Using a paring knife, cut 5 small steam vents in the dough at about 3-inch intervals.


Bake until the pie is golden-brown, 55 minutes. Transfer to a rack to cool completely.


In a small bowl, mix the confectioners’ sugar, cream, and vanilla extract to form a smooth glaze that’s just fluid enough to drizzle. With a spoon, drizzle the glaze over the top of the pie and immediately sprinkle with the remaining 1/4 cup almonds. Allow to set for at least 2 hours before serving.


When ready to serve, use a serrated knife to cut the pie. The pie is best eaten the day it’s made, but it will keep for 1 day, well wrapped, at room temperature.

Slow-Cooker Braised Apricot Chicken with Carrots

This flavorful stew is delicious served over couscous or brown rice pilaf with fresh cilantro or parsley. Feel free to use oil for the butter.

• 
  
  Zest of 1 lemon (yellow part only)
  
  


• 
  
  1 lb. carrots, peeled and cut into 1⁄3- by 2-inch pieces
  
  


• 
  
  30 whole dried apricots (preferably with sulfur, for a pretty color)
  
  


• 
  
  1⁄4 cup plus 1 Tbs. all-purpose flour
  
  


• 
  
  1⁄4 tsp. ground cinnamon
  
  


• 
  
  1⁄4 tsp. ground coriander
  
  


• 
  
  1⁄8 tsp. ground ginger
  
  


• 
  
  1⁄8 tsp. ground cardamom
  
  


• 
  
  1⁄8 tsp. ground cayenne pepper
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  20 grinds black pepper
  
  


• 
  
  2-1⁄2 lb. bone-in, skinless chicken thighs (about 8 thighs)
  
  


• 
  
  2 Tbs. vegetable oil
  
  


• 
  
  1 Tbs. unsalted butter
  
  


• 
  
  2-1⁄4 cups finely chopped white onions (about 2 small)
  
  


• 
  
  1-1⁄2 Tbs. minced garlic
  
  


• 
  
  2 Tbs. tomato paste
  
  


• 
  
  1 cup apricot nectar, such as Looza
  
  


• 
  
  1⁄4 cup fresh-squeezed, strained lemon juice
  
  


• 
  
  1⁄2 cup low-sodium chicken stock
  
  


• 
  
  1⁄4 cup toasted pine nuts, for garnish (optional)
  
  


• 
  
  1⁄4 cup finely chopped fresh cilantro, parsley, or mint leaves, for garnish (optional)
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Place the lemon peel on a piece of cheesecloth, form into a “purse,” and secure with kitchen twine. Add it to the slow cooker, along with the carrots and apricots. Place the flour and all of the spices in a large bowl and mix well. Add the chicken and coat well, shaking off the excess and reserving any remaining flour.

Heat 1 Tbs. of oil and the butter in a 10-inch sauté pan over medium high heat. When the butter is melted, brown the chicken in two batches, about 11 minutes total; add the remaining 1 Tbs. oil if the pan becomes dry. Transfer the chicken to the slow cooker.

Add the onions and garlic to the hot pan, and cook until the onions are softened, scraping the bottom of the pan with a wooden spoon, about 3 minutes. Stir in the tomato paste and reserved flour and whisk well until the flour disappears, about a minute. Add the nectar, lemon juice, and stock; bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken in the slow cooker. Submerge the chicken.

Cover and cook on low until the chicken is cooked through and the carrots are tender, 5 to 6 hours. Serve, garnishing each portion with nuts and herbs, if desired.