Apricots are in season – three delicious ways to make the most of them

If you’ve noticed piles of apricots in the shops lately, now’s the time to grab them. When they’re in season, apricots are at their best – fragrant, sweet and bursting with flavour. They’re also wonderfully versatile, working just as well in savoury dishes as they do in desserts and preserves.

From a classic homemade jam to an easy dessert and a main meal that skips the predictable apricot chicken, here are three simple recipes to help you enjoy this beautiful fruit while it’s at its peak.

Easy Homemade Apricot Jam

Ingredients
1kg ripe apricots, halved and stones removed
750g sugar
Juice of 1 lemon

Method
Place apricots, sugar and lemon juice in a large saucepan.
Stir over low heat until the sugar dissolves.
Bring to a gentle boil and cook for 20–30 minutes, stirring occasionally, until thickened.
Test by placing a spoonful on a cold plate — if it wrinkles when pushed, it’s ready.
Pour into sterilised jars and seal.
Perfect on toast, scones or swirled through yoghurt.

Baked Apricots with Honey and Almonds

Ingredients
6–8 apricots, halved
2 tablespoons honey
1 teaspoon vanilla essence
¼ cup flaked almonds

Method
Preheat oven to 180°C.
Place apricot halves in a baking dish, cut-side up.
Drizzle with honey and vanilla.
Sprinkle with almonds and bake for 20 minutes until soft and lightly golden.
Serve warm with cream, yoghurt or ice cream.

Savoury Apricot and Lamb Tray Bake

Ingredients
4 lamb cutlets or lamb backstrap pieces
6 fresh apricots, halved
1 red onion, sliced
2 cloves garlic, crushed
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Fresh rosemary or thyme

Method
Preheat oven to 200°C.
Place lamb, apricots and onion in a roasting tray.
Drizzle with olive oil and balsamic, add garlic and herbs, and season well.
Roast for 25–30 minutes, turning once, until lamb is cooked to your liking and apricots are caramelised.
The apricots soften and add a gentle sweetness that works beautifully with lamb.