Certified Organic Blenheim Apricots
by Chef Bruce Biron
Chef, Author, Culinary Institute of America ‘93
Executive Chef Stanford University

Apricots are originally from China, and the Spanish explorers get all the credit for bringing this great fruit to America, and planting the trees on the grounds of the Spanish Missions in California. Apricots are probably one of my favorite fruits, especially when they’re sun dried. California produces over 95% of all apricots grown in the US. There are at least 300 growers producing them on 17,000 acres in various counties, and leading production area is Stanislaus County.

Apricots have a short growing season, from mid-May through July. There are a number of varieties, and the most established are Pattersons, Blenheims, Tiltons, and Castlerites; and Pattersons are the most produced in California today.

My best noted experience tasting a Blenheim was seven years ago on a sunny Sunday morning, while at the Mountain View Farmers Market. I met Patty Gonzales, owner of Apricot King Orchards, in Hollister. Patty and her family run their business of certified organic Blenheim apricots. She explained that, “since l926, we have been a family owned and operated business. Our parents, Frank and Mary Gonzales began farming in San Benito County when they were married 52 years ago.” And the family is following the time honored tradition that began over a half century ago.

What is a Blenheim you may ask? Well, in my opinion, they are simply the best tasting apricots in the world! I found them to be extremely flavorful, with a delicate sweet taste and superb dried flavor. This variety grows in very few places in the world, they are quite rare and there are only around 800 acres of them left in California. Blenheim apricots are recognized by Slow Food USA.

This tasty fruit is an excellent source of Vitamin A and provides Vitamin C, iron, potassium, and fiber, among other nutrients. While working on new recipes recently, I wrote and tested a grilled rotisserie lamb I would like to share with our readers. I marinated the lamb leg with fresh chopped herbs and garlic-green onions, from my own garden, Pinot Noir wine, and dried apricots. The flavor of the lamb was out of this world, and I hope you will enjoy it as much as I did.

Rotisserie Lamb with Pinot Noir, Blenheim Apricots and Garden Herbs

Marinade:
8 cloves garlic
2 cups Pinot Noir wine
1 bunch green onions, roughly chopped
1 tablespoon thyme
1 tablespoon oregano
1 tablespoon parsley
tablespoon rosemary
tablespoons salt
1 tablespoon tracked Pink peppercorns
1/4 cup olive oil
8 ounces sun dried Blenheim apricots
pounds lamb leg, boned, untied

1. Place first 10 ingredients into food processor. Blend well. Place lamb in a zip lock bag or storage container, then pour marinade over lamb. Rub into meat well, and add the apricots. Cover and refrigerate over night.
2. Remove leg from marinade. Place the apricots along the inside center meat and tie up the meat securely with butcher string to keep in place. Thread the lamb onto spit and secure tightly. Place on grill over medium to medium low heat and cook. Place remaining marinade into a shallow pan with 1 quart of water and place directly under the lamb. The juices will simmer and reduce while lamb is cooking which you can use to baste the lamb occasionally. Cook until the interior of the meat reaches 145 degrees, about 1 1/2 to 2 hours.
3. When cooking time is completed, allow lamb to rest for 10 minutes. Untie the lamb and place onto a serving platter. Slice 1" portions of meat from end to end. The apricots will compliment the flavor and presentation of the lamb.

I chose organic sun dried Blenheim apricots from Apricot King Orchards in Hollister for this recipe, and the herbs are fresh cut from my garden at home.

I recommend serving fresh garden greens with balsamic vinaigrette. Either cooked lentils or long grain rice would compliment the lamb nicely. Enjoy with Cima Collina Monterey Pinot Noir.