The Blenheim apricot is both sweet and tart, with an intense aroma of honeysuckle and flowers. Apricot is fused with our Aged White Balsamic, resulting in a balanced sweet and satisfying flavor.
This apricot balsamic is deliciously versatile. It's wonderful on chicken or white fish, as a glaze on ham, or served with cheese. Try it on desserts, fruits, and paired with sparkling wine, and it's a natural with herbal extra virgin olive oils like Basil, Rosemary, or Herbs de Provence.
And here's a suggestion
Apricot Balsamic and Mustard Chicken
2 TBSP Rosemary extra virgin olive oil
2 lbs boneless chicken breasts, cut into chunks
sea salt and pepper
1 large onion chopped
2 TBSP Blenheim Apricot white balsamic
12 dried pitted apricots, chopped
2 cups chicken stock
1 cup apricot preserves or fruit spread
3 TBSP chopped flat leaf parsley for finishing
2 TBSP Dijon mustard
After cutting chicken, season with salt and pepper. Heat olive oil in a large skillet over medium heat; add chicken and lightly brown on each side. Add onions and cook 5 mins, stirring frequently. Add chicken stock and Apricot Balsamic to the pan, stir to combine. When stock comes to a bubble, add preserves and dijon mustard and stir to combine. Cover pan, reduce heat and simmer for 10 to 15 minutes. Serve with chopped parsley.