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Waiting for the Final Product
I get many, many calls about the missing items we usually …
Turn out the lights......the COTS are over.
We're picking the last of the Blenheim Apricots this week.Yes, there's still …
LAST CALL FOR COTS
This is the last week for Fresh Blenheim Apricots.Everything will be picked off …
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.
Luscious Apricot Cheesecake
This recipe appeared in an apricot ad many years ago. It is overwhelmingly the most requested apricot recipe ever.
Ingredients: (No Bake Crust)
- 1/2 cup butter or margarine
- 1/3 cup sugar
- 1 1/2 cup Corn Flake Crumbs
Cook butter and sugar in a small saucepan until mixture boils; remove from heat. Mix in corn flake crumbs. Reserve 2 tbsp mixture for garnish; press remainder in bottom of 9-inch spring form pan. Chill.
Ingredients: (Velvety Cream Cheese Filling)
- 1 can (30 oz.) apricot halves, drained (reserve syrup)
- 1 envelope unflavored gelatin
- 2 packages (8 oz. each) cream cheese softened
- 1 can (14 oz.) sweetened condensed milk
- 2 Tbsp lemon juice
- 1 container (4 1 /2oz.) frozen non-dairy whipped topping, thawed
- Mint leaves (optional)
Combine 1/2 cup reserved syrup and gelatin; stir over low heat until gelatin dissolves. Reserve 4 or 5 apricot halves for garnish; blend remaining apricots on high speed in blender until smooth. Combine apricot and gelatin mixtures, set aside. In large bowl, beat cheese until smooth. Add sweetened condensed milk and lemon juice; mix well. Stir in apricot gelatin mixture. Fold in whipped topping. Turn into prepared pan. To garnish: slice reserved apricot halves into pieces and arrange in two-piece clusters around top of cheesecake. Spoon apricot glaze over top of cake. Add mint leaves to clusters, if desired. Sprinkle crumbs around outer edge of cake. Chill 3 hours.
Ingredients: (Easy Apricot Glaze)
- 1/2 cup reserved syrup
- 1 tsp cornstarch
Cook and stir cornstarch and 1/2 cup reserved syrup until thick and clear. Cool. Spoon glaze evenly over top of cake.