Apricot Confettura: 4 Italian Recipes That Start With a Spoonful
Apricot confettura carries a precise tradition in Italy. Apricots are a fleeting summer fruit, and for centuries confettura was the way to keep their sunshine on the shelf even in winter. Today you can find apricot jam year-round, but the well-made product is still worlds away from the industrial version.
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Our extra apricot confettura is crafted with whole fruit and sugar alone—no industrial pectins, no added preservatives. Open the jar and you’ll see real pieces of fruit suspended in amber.
Four ways to bring it to the table.
1. In the classic crostata
The apricot crostata is one of Italy’s most beloved desserts. Line a tart pan with shortcrust, spread half a jar of apricot confettura, weave a lattice of pastry strips on top, then bake at 180 °C for thirty-five minutes.
Feeling fancy? Scatter a handful of slivered almonds over the confettura before the lattice goes on. Apricot and almond is a timeless pairing in both Italian and French pastry.
2. A glossy glaze for baked cakes
Lesser known but incredibly useful: apricot confettura as a mirror glaze for cakes straight from the oven. Warm two tablespoons of confettura with a tablespoon of water, stir, then strain. Brush over a hot cake (or a cooled crostata) for a shiny, fragrant finish.
It works especially well on apple, pear, or yellow-fruit tarts.
3. With semi-aged cheeses
Apricot confettura loves cheeses that sit in the middle ground—neither fresh nor fully aged: think caciotta, young goat cheese, or mild Taleggio. The fruit’s perfume doesn’t overpower the cheese; it simply walks alongside.
On a board: a shard of caciotta, a wedge of mild Taleggio, a spoonful of apricot confettura, whole-grain bread or spelt crackers.
4. Greek yogurt with confettura and almonds
A speedy breakfast and a wholesome snack. In a bowl: 200 g plain Greek yogurt, two tablespoons of apricot confettura, a handful of lightly toasted slivered almonds, and—if it’s the season—fresh apricot cubes.
Ready in thirty seconds. Works just as well as a light end-of-meal dessert.
Bonus: filling for homemade croissants
If you’re into filled croissants, apricot confettura is one of the most traditional choices. Split a croissant, spread a spoonful of confettura, close it again. Brioche or milk rolls work too.
Storage
Once opened, keep the jar in the fridge. With a clean spoon each time, it stays perfect for four to six weeks.
The full sweet line-up
To taste the entire range of artisanal confetture, the Sweet Awakening kit includes the apricot alongside every other jewel in the collection.
Browse the full catalogue in confetture & marmellate.
