With its rich rusty orange color and velvety mouth-feel, this common fruit is uncommonly flavorful. Made with a variety of field-ripened apricots, the delicious Apricot puree from The Perfect Purée of Napa Valley possesses each variety's finest floral aroma and characteristics. A natural for classic pastry recipes, Apricot puree makes an ideal base for sorbet and ice cream as well as savory sauces for pork and chicken. We’ve provided easy recipes for delicious desserts, cocktails, beverages, and sauces – perfect for entertaining or creating family favorites.

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Featured Recipe

Apricot Croissant Bread Pudding

Yield: 8 - 12 portions
    • 32 oz. heavy cream
    • 8 egg yolks
    • 8 oz. sugar
    • 1 pinch salt
    • 10 croissants, large
    • 2 cups The Perfect Purée Apricot,  thawed
    • 2 oz. butter, unsalted
    • 1 tsp. cinnamon, ground

1. Butter the inside of a 10" Cake Pan (3" deep).
2. Whisk together heavy cream, egg yolks, sugar and salt in a bowl until thoroughly combined.
3. Split the croissants in half.
4. Soak the croissants in the custard mixture until saturated.
5. Place in one layer 5 of the soaked croissants in the cake pan to cover the bottom of the pan.
6. Sprinkle with 1/2 tsp. of cinnamon.
7. Cover croissants with 1 cup of the Apricot puree.
8. Repeat steps 5, 6, and 7 one more time.
9. Pour any remaining custard from the croissants over the top.
10. Place the cake pan in a 4" deep baking pan; cover the bottom 1/2" of the cake pan with water.
11. Bake at 325º until pudding is set but still slightly wobbly in the middle, about 1 1/2 to 2 hours.
12. Remove the cake pan from the baking pan and let cool to room temperature.

Flavor Twists:
Serve with vanilla sauce, or butter, or vanilla sauce seasoned with Apricot brandy.
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