Cooking-ez.com

957 easy and fully explained recipes, with 20,643 photos and 77 videos

Don't throw apricot stones away

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.

98,3803.8/5

Grade this recipe :

Last modified on: August 13th 2014

Step by step recipe

1 Don't throw apricot stones away : Photo of step #1Crack 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.
10 min.
2 Don't throw apricot stones away : Photo of step #2Other way: use a vise in which you could gently break the stone, without damaging the kernel (Thanks to Jean-Paul for the tips).
3 Don't throw apricot stones away : Photo of step #3Shell all the kernels like this.
4 Don't throw apricot stones away : Photo of step #4Boil a small pan of water and plunge the kernels into it for 1 minute. 1 min.
5 Don't throw apricot stones away : Photo of step #5After this time, drain the kernels in a sieve. 2 min.
6 Don't throw apricot stones away : Photo of step #6Then remove the skins, which should now slip off easily.

Your apricot kernels are ready for use...
5 min.
7 Don't throw apricot stones away : Photo of step #7...in a compote for example.

Remarks

The kernels go particularly well with apricot jam, to which they add a lovely nutty crunch.
Source: Home made
Grade this recipe :

visitors have also looked at

Stewed apricots
Stewed apricots
Foie gras cured in salt
Foie gras cured in salt
Surprise bread
Surprise bread
African style chicken
African style chicken
How to prepare cabbage
How to prepare cabbage

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2018-11-25)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

I am not a leaving thing

Follow this recipe (as 17 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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page