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.

Click here for pdf profile sheet
How to order for foodservice

Featured Recipe

Apricot Blossom

Source: Pastry Chef Steve Klc, Adä Restaurant, New York, New York, USA

Macaroon Cake:
    • 8 oz. confectioner's sugar
    • 5 oz. almond flour
    • 1 oz. cocoa powder
    • 1/2 cup chopped pistachios
    • 4 egg whites

1. Combine sugar, almond flour and cocoa powder. Sift and mix with pistachio pieces.
2. Whisk egg whites to firm peak and fold in dry ingredients. Spread on parchment paper in 9"x11" pan.
3. Bake 20 minutes at 375° F and cool.

Pistachio Creme Brulee:
    • 1 1/2 cups heavy cream
    • 4 egg yolks
    • 2 1/2 oz. sugar
    • 1 sheet hydrated gelatin
    • 1 tbsp. pistachio paste
    • 1 tsp. pistachio flavoring

1. Bring cream to boil.
2. Whisk together yolks and sugar.
3. Slowly pour cream into egg mixture whisking constantly. Return to heat and cook to 185° F.
4. Pour mixture into bowl over ice water and stir in gelatin, pistachio paste and flavoring.
5. Strain, freeze in plastic lined 9"x11" pan until firm.
6. Remove from pan and place on cooled Macaroon Cake.

Apricot Gelee:
    • 1 1/2 cups The Perfect Purée Apricot,  thawed
    • 1/4 cup sugar
    • 1 sheet hydrated gelatin
    • 1 tbsp. Grand Marnier

1. Add Apricot puree and sugar in saucepan. Heat gently to melt sugar. Stir in gelatin and Grand Marnier.
2. Freeze in plastic lined 9"x11" pan until firm.
3. Remove and place on top of Pistachio Créme Brûlée.

Apricot Bavarian:
    • 1 1/3 cups The Perfect Purée Apricot,  thawed
    • 1/3 cup sugar
    • 2 sheets hydrated gelatin
    • 1 1/3 cups heavy cream whipped to soft peak

1. Combine two-thirds of Apricot puree with sugar in saucepan. Gently heat to melt sugar. Stir in gelatin and 2/3 cup of Apricot puree. Set aside to cool to touch.
2. Fold into cream. Pour over top of composed cake and freeze.
3. Remove from pan and cut circles with 1 3/4" cutter.
4. Thaw in refrigerator for 30 minutes.

Kendall-Jackson Muscat:
    • 2 cups Kendall-Jackson 'Muscat'
    • 1/2 cup honey
    • Several sprigs lemon thyme
    • 1 tsp. gunpowder pearl green tea leaves
    • 3/4 cup The Perfect Purée Apricot,  thawed
    • 8 oz. fresh or canned Moroccan apricots

1. Combine muscat, honey, thyme and tea. Bring to boil and add apricots. Reduce to simmer for 10-15 minutes until apricots are tender.
2. Remove apricots and reduce one half. Stir in Apricot purée and simmer for 8 minutes.
3. Strain, pour over apricots and chill until ready to serve.

  • Mango
  • Apricot
  • Key Lime
  • Meyer Lemon
  • Prickly Pear
  • Pomegranate
  • Pink Guava
  • Kiwi
  • Roasted Red Pepper
  • Red Raspberry
  • Cherry
  • Lychee
  • Pear
  • Tamarind
  • Orange
  • Coconut
  • Banana
  • White Peach
  • Blood Orange
  • Papaya
  • Passion Fruit
  • Black Currant
  • Blueberry
  • Lemon Zest
  • Strawberry
  • Green Apple
  • Blackberry