Caramelized Angelcots

16th August 2014

It’s been a crazy week, we’ve hardly been back from Turin and we are right back in the grind of things. Along with settling back in and cooking up some meals in the comfort of my own kitchen, I have been busy helping a blogger friend migrate from Blogger to WordPress and I am relieved that we are near completion!

Caramelized Angelcots

So as summer flies right on by, I must share a special piece of summery produce from Frieda’s Inc that we had the pleasure of trying and since the season for these is June-July, you can look for them next summer!


The white fleshed, juicy apricots we sampled are known as Angelcots. An angelcot is a hybrid of Moroccan and Iranian apricot varietals that results in sweeter and juicer apricot. As Frieda’s puts it: “They have a beautiful balance of acid and sugar with a buttery, tropical, perfume-like sweetness.”


These sweet little creamy, juicy delights are grown in central California and in season from mid-June through early July. The tender Angelcots have a yellow skin with a glorious peach blush and a velvety feel. When roasted or baked with sweet syrup or sauce they have a rich tangy sweetness but are arguably better enjoyed fresh all on their own.


Angelcots are available for a limited time in June and early July. Select the ones that are firm, smooth and light yellow color. Avoid the hard ones with green tints.


Unripe Angelcots should be kept in a paper bag at room temperature until ripe, then refrigerated. Ripe Angelcots will last 2-3 days in the refrigerator.

Where to Purchase

Angelcots are available at some Trader Joe’s nationwide and other U.S. supermarkets. See a complete list of retailers here to find Angelcots. If you don’t see a retailer in your area, please contact them at

Caramelized Angelcots

Since it was pouring rain here in late June, I was in search of something warm, hearty and un-summery when I discovered Coconut & Berries’ Spiced Caramel Pears recipe. Since I was desperate for something hot and sweet to pair with some coconut sticky rice I had prepared earlier, I knew this was a great recipe to adapt for my sweet little angelcots. Delicate to the touch, decadently sweet and topped with a bit of Emma’s spiced caramel sauce and some coconut drizzle over my sticky rice – this angelcot recipe worked a treat! Within minutes they were all gone, half disappeared before they even reached the sticky rice – that’s how perfect these Caramelized Angelcots were! There’s one thing I would like to point out, coconut sugar is hard to melt due to its granule texture so I added a bit of warm water to help melt completely. Also coconut sugar is not coconut palm sugar, so be careful about these two different ingredients.

Caramelized Angelcots

Caramelized Angelcots

Caramelized Angelcots

Yield: 2-3 servings


1 pound Angelcots or apricots, pitted and halved*
2 tablespoons extra-virgin coconut oil, melted
¼ cup coconut sugar* (Nutiva Organic)
¼ teaspoon fresh ginger, finely grated
⅛ teaspoon ground cardamom
Pinch of ground cinnamon
Pinch of sea salt
1 tablespoon warm water
toasted white sesame seeds for garnish (optional)
Coconut Drizzle
1 cup full-fat coconut milk (240 mL)*
1 tablespoon coconut sugar, more to taste
Pinch of salt


To make coconut drizzle, heat up coconut milk in a small saucepan over medium-low heat. Stir constantly and let it simmer. Add in salt and sugar. Keep stirring until the sugar is dissolved. Remove from heat immediately. Let cool at room temperature.

Place the Angelcots in a medium bowl, set aside. Preheat the oven to 350 ° F/180 °C. In a small bowl, combine melted coconut oil, coconut sugar, ginger, cardamom, cinnamon, salt and water until combined. In a small saucepan over medium-low heat, add the caramel mixture and stir constantly until sugar is dissolved and begins to bubble, about 5 minutes. Remove from heat immediately.

Pour caramel mixture over Angelcots and gently mix until well coated. Arrange the Angelcots halves in a baking dish in one layer. Bake for 10 minutes, carefully turning them over, continue to cook until they start to caramelize about 5-7 minutes longer. Remove from oven and let cool slightly before serving.

Lay caramelized Angelcots on top of creamy grits, oatmeal, or glutinous sticky rice and drizzle the coconut sauce and top with toasted sesame seeds. Serve immediately.


Inspired by Coconut & Berries.

If using apricots, squeeze a bit fresh lemon juice in Step 3 after you layer them in a baking dish before baking.

For the full-fat coconut milk, use canned full-fat coconut milk (unsweetened). Do not use lite coconut milk, etc. Stir before measuring.

My favorite brand is the vegan, gluten-free, BPA-free Natural Value Coconut Milk.

Coconut sugar is not the same as coconut palm sugar.

Advance Preparation: It is best served the day it is made. If not serving immediately, refrigerate and reheat in oven until warm. The coconut drizzle will keep in the refrigerator for 2-3 days and reheat in a small saucepan over low heat if needed.

Caramelized Angelcots

Have you tried Angelcots or other apricot varieties before? What are some of your favorite apricot dishes?

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