INGREDIENTS

• ½ cup butter, (1 stick)
• 3–4 cups black velvet apricots and their juices; quartered
• 1 cup sugar; plus more for sprinkling
• 2 tspn. baking powder
• 1 cup all-purpose flour
• 1 cup milk
• Vanilla ice cream (optional)

INSTRUCTIONS

Put the stick of butter in a deep casserole dish at least 9 x 9–inch. in diameter and place in a cold oven. Heat the oven to 350°F. Place the quartered apricots and their juices into a bowl and sprinkle lightly with extra sugar; set aside. In another bowl, whisk together 1 cup sugar, baking powder, and flour. Add milk and mix well. (Note: the mixture will be thin.)

When the butter has melted and the oven is at 350°F, pour the batter into the casserole dish, then pour the fruit and its juices into the center of the batter. Bake for 50–60 minutes, or until the batter is cooked and the top is golden brown. Serve warm or at room temperature with ice cream.

INGREDIENTS

• 1 lb. steelhead trout
• 1, 16 oz. can of apricots
• 4-5 green onions; chopped
• 1, 8 oz. can of diced pineapple
• 1 bell pepper red or yellow; chopped
• 1½ Tbs. lime juice
• 1½ tspn. dried cilantro
• Pepper

INSTRUCTIONS

Preheat oven to 350°F. In a medium bowl, combine apricots (reserve juice), pineapple, green onions, and bell pepper. Sprinkle with lime juice and cilantro. Toss all and chill for at least one hour. Place fillets in a lightly greased 9″ x 11″ baking dish and cover trout with apricot salsa. Gently pour reserved apricot juice over all. Place in oven and bake for approximately 30 minutes.

INGREDIENTS

• 1 cup heavy cream
• 2 Tbs. butter
• 1 cup apricots; peeled, pitted & diced
• 6, 6-oz. flounder fillets
• ½ cup butter, melted
• ¼ cup white wine
• 2 Tbs. lemon juice
• ¼ cup pecan halves
• Salt & pepper; to taste
• Paprika; for color

INSTRUCTIONS

To make the apricot sauce: purée the cream, 2 Tbs. of butter, and apricots. Then, in medium saucepan, slowly reduce the puréed apricot mixture until about ¾ of a cup remains. Set aside.

Preheat oven to 450°F. Season flounder fillets with salt, pepper, and paprika. Place in a baking dish with melted butter, wine and lemon juice. Bake uncovered for 5 to 7 minutes (do not overcook). Place baked flounder fillets on serving platter and top with apricot sauce and sautéed pecan halves.

INGREDIENTS

• 1 lb. wild, sockeye salmon
• Salt and freshly ground black pepper
• 3 Honeycot brand apricots
• 2 Tbs. honey
• ¼ cups chicken broth
• 1 Tbs. red wine vinegar
• 3 tspn. grated fresh ginger
• 2 tspn. soy sauce

INSTRUCTIONS

Preheat oven to 450°F. Cut fillets into equal servings. Pat salmon dry and season with salt and pepper; place skin side down on greased or parchment-lined (for easy clean up) rimmed baking sheet. Remove the peel from the apricots and cut the meat from the fruit. Dice into ¼” pieces. In a small saucepan, combine the diced apricot with the honey, chicken broth, and vinegar. Bring to a boil over low heat and simmer for 20 minutes or until mixture begins to thicken. Remove apricot mixture from heat and let cool slightly. In small bowl, stir together apricot mixture, ginger and soy sauce. Spread glaze evenly over salmon and roast 10-15 minutes, or until medium to medium well (135°-150°).