Don't throw apricot stones away
You might not think so to look at them, but apricot stones contain an edible kernel which you can use in your recipes. Here is how to extract them.
199 K 2.9/5 (130 reviews)
20 min.
Easy
Last modified on: August 13th 2014
Times for this recipe
Preparation: 20 min.
Cooking: 1 min.
All in all: 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Crack the stone open with a hammer. You will see the kernel inside.
Note: It is a bit tricky to break the shell without crushing the kernel, so you need to judge the force of the hammer blow carefully.
Note: It is a bit tricky to break the shell without crushing the kernel, so you need to judge the force of the hammer blow carefully.
Stage 2
Other way: use a vise in which you could gently break the stone, without damaging the kernel (Thanks to Jean-Paul for the tips).
Stage 3
Shell all the kernels like this.
Stage 4 - 1 min.
Boil a small pan of water and plunge the kernels into it for 1 minute.
Stage 5 - 2 min.
After this time, drain the kernels in a sieve.
Stage 6 - 5 min.
Then remove the skins, which should now slip off easily.
Your apricot kernels are ready for use...
Your apricot kernels are ready for use...
Stage 7
...in a compote for example.
Remarks
The kernels go particularly well with apricot jam, to which they add a lovely nutty crunch.
Keeping: Several weeks.
Source: Home made.
Other recipes you may also like
Nanou's chocolate cake
A moist melting cake, very very chocolaty...June 22th 2013287 K4.6 1 hour 45 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart.November 16th 2013297 K 15 2 hours 30 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".March 17th 2011368 K4.3 1 hour 15 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017468 K4.2 2 hours 15 min.
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.September 7th 2018362 K5 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 15 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.