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Since 1946, the Gonzales family has grown the rare and fabulous California Blenheim apricots. Grown on our Hollister ranch, we continue to be the farmer, pruner, dryer, packer, and seller of the vanishing Blenheim apricot. We produce the best tasting apricots in the world all "Home Grown in the Flavor Zone"!
In addition to our incredible dried apricots, be sure to discover our variety of nuts (walnuts, pistachios, almonds) and other dried fruits (peaches, pears, prunes, and more). For those who believe less is more, we have dark and delicious unsulfured dried apricots. And don't forget our sweet and tart selection of apricot jams and syrups as well as our decadent chocolate covered fruits and nuts. Simply delicious! Everything here on the ranch is organically grown.
Apricot Sticky Buns
- 1 hot roll mix (13 3/4 oz.)
- 1/2 cup finely diced dried California apricots
- 1/4 cup water
- 1/4 cup sugar
- 2 Tbsp. softened butter or margarine
- 1/4 cup chopped, blanched almonds
- Confectioners' Sugar Glaze (optional)
Prepare roll mix according to package directions. Let rise as directed.
While dough is rising, combine dried apricots, water, and sugar in saucepan. Bring to a boil and simmer 15 minutes, uncovered, until most of the liquid has evaporated and the apricots are tender. Remove from heat and stir in butter and chopped almonds. Set aside to cool.
Punch dough down and roll out on lightly floured board to form a 12 x 10-inch rectangle. Spread dough with cooled apricot mixture. Beginning at long side, roll up in jelly roll fashion. Seal edge tightly. Cut into 12 rolls, each 1-inch thick. Transfer to well greased muffin pans. Cover and let rise until a finger pushed into the dough leaves a dent. Bake in 350 degree oven for 30 minutes or until browned. Remove from pan immediately and cool on rack. If desired, drizzle Confectioners' Sugar Glaze over warm buns.
Confectioners' Sugar Glaze:
Blend together 1 tablespoon softened butter, 1 cup confectioners' sugar, and 3 tablespoons milk.