Heirloom Blenheim Dried Apricot Recipe Round Up
It’s no secret that the very best apricots in the world are grown locally in the Santa Clara and San Benito counties, and the very best type is an heirloom variety called the Blenheim.
John Sigona, Jr., has been purchasing dried fruits & nuts for our markets for nearly 45 years, so he knows quality when he sees (and tastes) it. We’ve worked with the same grower from Hollister all these years because of the quality of these gems.
Our heirloom Blenheim dried apricots are great for eating out of hand, for apricot pie, in trail mixes and for homemade granola bars. You can learn more about the Blenheim variety on our blog and then try some of these recipes!
Heirloom Blenheim Apricot Energy Bites with Cashews and Chia Seeds
Raw Energy Bars with Medjool Dates, Almonds & Heirloom Blenheim Dried Apricots
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Blenheim Dried Apricots and Walnuts
Sautéed Brussels Sprout Leaves with Persimmons, Heirloom Blenheim Dried Apricots and Walnuts
This quick sauté comes together in just minutes. It’s a delicious vegan and vegetarian friendly dish that would be lovely for Thanksgiving. It’s packed with delicious flavor and nutrients. Adapted from a recipe by Stephanie Stiavetti Fearless Fresh. Stephanie grew up in Redwood City and remembers shopping at Sigona’s. Serves about 4.
Ingredients
Ingredients:
- 2 oz. dried heirloom Blenheim apricots about 1/4 cup, see note
- 1 1/2 oz. dried heirloom hachiya persimmons about 4 slices, see note
- Boiling water
- 8 oz. Brussels sprouts leaves rinsed and spun dry
- 1/4 cup coarsely chopped walnuts see note
- 1 Tbsp Sigona’s Fresh Press extra virgin olive oil see note
- 1/2 tsp salt or to taste
- 1/2 tsp freshly ground black pepper or to taste
Instructions
- Place the apricots and persimmons in a bowl and cover with boiling water. Allow to sit for 5 minutes to reconstitute. Drain and dice. Set aside.
- Heat a large sauté pan over medium heat. Add the walnuts and toast for about 3 minutes, shaking pan occasionally. Transfer to a bowl and set aside. Wipe out pan with a kitchen or paper towel.
- Add the olive oil to the same pan over medium heat. Add the Brussels sprout leaves, salt, pepper, apricots and persimmons. Sauté, stirring almost constantly, for about 5 minutes then add the walnuts and cook for another minute or until heated through. Taste and adjust seasoning if needed. Transfer to a serving dish and serve immediately.
Notes
In addition to our olive oils and balsamics, we sell many of our dried fruits and nuts in our online store too. Some are seasonally available and some are only available in our markets. If something isn’t showing in our online store, please feel free to call and ask about ordering via phone: 650-368-6993.
Sigona’s Fresh Press Extra Virgin Olive Oil
Dried Hachiya Persimmons
Walnuts
Heirloom Blenheim Dried Apricots
Tried this recipe?Let us know how it was!
Roasted Chicken Breast Stuffed with Heirloom Blenheim Dried Apricots & Provolone Cheese
You can use a variety of cheeses in this dish, but we really love the Fontina or Provolone. They add flavor and mouthfeel. Our heirloom Blenheim dried apricots are perfect for this recipe, adding a lovely and bright color and flavor. Adapted from Rachael Ray. Serves 4.
Ingredients
Ingredients:
- 4 chicken breast halves
- Salt and pepper to taste
- 4 slices of provolone or Fontina
- 6 to 8 dried heirloom Blenheim apricots
- 3/4 cup all-purpose flour
- 3 Tbsp Sigona’s wild rosemary olive oil
- 1 cup dry white wine or chicken broth
- Juice of 1 lemon
- 3 Tbsp butter
Instructions
- Preheat the oven to 350°F. Slice the chicken breast horizontally, as if to butterfly each piece, but not cutting all the way through. Lay each flat on a work surface. Cover with a piece of plastic wrap and use a meat mallet to pound the breasts 1/2 inch thick.
- Season the chicken with salt and pepper, to taste. Place a slice of cheese on each breast, then top with 3 or 4 apricot halves. Close up the chicken pieces and cover again with a sheet of plastic. Lightly pound the edges together on each piece as to seal together.
- Spread out the flour on a plate. One at a time, place the chicken on top of the flour and gently pat; flip once to coat the other side.
- Heat the olive oil over high heat in a nonstick skillet. Add the chicken breasts and cook, turning once, until golden, about 2 to 3 minutes a side. Transfer to a rimmed baking sheet, leaving cooking juices in the skillet.
- To the same skillet, add the wine and lemon juice; cook, scraping up any bits, over medium-high heat for 2 minutes. Add the butter and stir until melted.
- Pour the sauce over the chicken, cover with foil and bake for 10 minutes; uncover and bake another 10 minutes or until cooked through.
- Serve immediately and any remaining pan juices drizzled over the top.
Notes
If you can’t visit our markets in Redwood City or Palo Alto, you can find some of our specialty foods online at www.sigonas.com.
Heirloom Blenheim Dried Apricots
Sigona’s Wild Rosemary infused olive oil
Tried this recipe?Let us know how it was!
Build Your Own Cheese Board with Fresh Figs, Cheeses, Chutney, and Cured Meats
The beauty of a cheeseboard or charcuterie platter is that you can add or take away any ingredients you want, however it suits your palate or the season. Fresh figs are a delicious indulgence as summer comes to an end, so eat up while you can!
Suggestions:
- Fresh black mission figs, halved and whole
- Brie, sliced
- A savory chutney or quince paste
- Cubed or sliced hard and soft cheeses, such as Gouda, Brie, Cheddars, Blues, goat cheese, Swiss, or Gruyere
- Cured meats such as salami and prosciutto
- Dried fruits, such as Blenheim apricots, cranberries, apple rings
- Nuts, such as pistachios, pecans (flavored or plain), almonds (flavored or plain)
- Fresh fruits, such as grapes, apples, berries
- Crackers, plain or seasoned, such as Rustic Bakery Artisan Crisps or Flatbreads, Carr’s Crackers, Bruschettini, or Crunchmaster Multi-Seed crackers.
- Sweet or savory tea biscuits, such as Elegant & English Artisan Biscuits
- Olives or other marinated options from Sigona’s Olive Bar
Directions: Arrange the ingredients on a platter in an appealing way, positioning similar items across from each other instead of directly next to each other. Enjoy!
