Pâte Van Abrikoofen

This recipe hails from a 1725 Dutch cookbook, a period when preserving fruit in sugar—creating pâtes and fruit pastes—was a treasured technique for extending the enjoyment of summer’s bounty. Apricots, introduced earlier from southern Europe, were much appreciated for their tart-sweet flavor, and fruit pâtes graced festive tables or served as luxury treats through the winter. The reference to making this 'as with cherries' alludes to a then-popular practice of crafting similar fruit confections with whatever produce was in season, demonstrating both resourcefulness and the universal human love for sweets.

The original preparation would have required a sharp paring knife for peeling and pitting the apricots, a heavy-bottomed copper or iron pot for gentle simmering, and, notably, a 'hair sieve'—a fine-meshed strainer made from horsehair—to achieve a smooth purée. The finished pâte would be poured onto a flat stone, ceramic tray, or wooden board to cool and firm up before cutting into pieces. Today’s cook can use a saucepan, fine-mesh strainer or food mill, a wooden spoon, and non-stick parchment or silicone baking mat.