My love for apricots has been well documented and so I found myself with a flat of apricots from Costco at the end of the week and needed to come up with something. Normally it would be jam, but I wanted something a little different. So I settled on apricot curd, the creamy, eggy cousin of jam.
It’s simply a plan of cooking down the sliced and pitted apricots, and tossing them with about a cup of sugar. Then, some vanilla when they are on their way to soft. Once boiled down, use the blender to process into purée and push through a fine sieve and then return to the pot.