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I am such a fan of this site and no longer use other sources much except Japanese language recipe sources since signing up here.  Like yesterday, I needed to find some recipes for using up apricots we picked from our yard.  Forget other sources - this is where I come to find the recipes.  I was happy to find some interesting recipes right in my books.  I made two recipes using my books yesterday - apricot jam and one version of apricot chutney.  I still have to use up other half so I will be again be  checking for recipes here.  And just now I found I can copy and paste photos I put on facebook directly here.  How cool is that!    Our haul yesterday from our tree

Wow, Rinshin, that is a powerful lot of apricots!  Wish you could ship some here to us on the East Coast...

What a haul!  Do let us know what else you decide to make with them.

I'm so jealous - apricots are one of my favorite fruits.

Rinshin I don't know if you do any canning but I love to can apricots and other fruits in the summer so that we can enjoy some of the summer sunshine during the gray, rainy days of winter.  Many years ago I stumbled upon a pie recipe that is now one of my family's favorites.  It is from the "Farm Journal's Complete Book of Pies" cookbook and calls for canned apricots and pears. They are simply laid in an unbaked pie shell, covered with a lemon sour cream custard and baked.  It is called Apricot-Pear Pie but my family just calls it "Winter Pie".   Our other favorite way to use up apricots is to put them into jam.  You are so lucky to have such a bounty in your backyard!

I always, always make apricot compote when there's a glut of apricots. It's utterly gorgeous and very quick and easy to do. I freeze it to enjoy throughout the year.

My favourite apricot recipe is Apricot and Cherry Tart from Chez Panisse Desserts. A simple puff pastry shell sprinkled w/Italian macaroon crumbs, the fruit and a glaze.

If I had to choose just one dessert book, this would be it.  Mine is festooned w/splatters and stains, well loved and well used.  I didn't notice it was a first edition until just a few years ago - oh well.

I tried to copy and paste a picture from my iPhoto collection, but couldn't make it work - no matter how much I reduced the size, it exceeded the max number of characters for the post.

Rinshin, I just made Apricot Bavarian cream cake. It is a Nick Malgieri recipe from Eating Well Magazine that caught my attention when it was indexed several days ago, I added it to my to-try bookmark. Your post reminded me that now is the short apricot season and if I don't make it now, it'll be forgotten by next apricot season. It used two pounds of apricot and is pretty good, somewhat tart and not coyingly sweet. I'll post a picture if I could do it directly from the laptop without going thru a third party.

Thank you for all the suggestions.  I think I like to give the apricot Bavarian cream cake tomorrow using half the ingredients - Japanese sized cake.  Hopefully it works out ok.  That looks so good! 

I've made apricot jam, apricot chutney, apricot preserves (no photo), and lastly apricot upside down cake which I made my husband eat most of it. 

Rinshin, I think the apricot Bavarian cream recipe can be halved with no problem. The biggest issue to me would be choosing the right pan sizes for the cake layers and the assembly. May be 6" for the cake layers and a 7" spring form for the assembly would work. But if the cake did not work out, you could always serve the Bavarian cream by itself. There was a little left over from the cake assembly, and I had it for breakfast the other day. It was lovely by itself.

I'm thinking that this recipe is quite versatile, I can substitute peaches, mangoes or even strawberries for the apricots.

Good luck with your cake.