30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
ALMOND APRICOT TART
Steps:
- Preheat oven to 425 degrees F.
- To make the frangipane, place the almonds and the sugar in a food processor and grind until sandy. Add the butter and continue mixing then add the egg, vanilla, and the flour and mix until smooth.
- To make the tart, on a floured work surface pass your rolling pin over the pastry just to flatten any ridges.
- Place it on a parchment paper lined sheet pan and cut out a 9-inch disk. Spread the almond frangipane in the center of the tart leaving a 1-inch border. Firmly place the apricot halves into the frangipane spacing them evenly around the tart. Dot the spaces between the apricots with the whole almonds.
- Bake until golden brown on the top and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve.
APRICOT CANAPéS
These little morsels are the perfect easy appetizers to keep you eating and having fun with your company without worrying about over-indulgence. Plus, the recipe is easy to size up to create the perfect amount.
Provided by Christine Pittman
Categories Appetizer
Time 10m
Number Of Ingredients 5
Steps:
- Place the apricots on a serving plate.
- Top each one with a little 1/4 teaspoon scoop of goat cheese and smoosh it down a bit. Grind some pepper over the whole plate.
- Using the goat cheese as the glue to which your remaining items will stick, sprinkle each bit of goat cheese with one-eighth of the almonds (a good pinch on each one is about right) and then gently press on two rosemary leaves.
- Indulge!
Nutrition Facts : ServingSize 2 pieces, Calories 373 calories, Sugar 17.5 g, Sodium 25.4 mg, Fat 13 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 55.8 g, Fiber 14.4 g, Protein 13.6 g, Cholesterol 0.8 mg
APRICOT ALMOND PILAF
A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.
Provided by JOHNTHEBEAR
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
- Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.
Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g
APRICOT AND ALMOND BISCOTTI
Apricot and Almond Biscotti are so delicious with sweet apricots and lightly roasted almonds. Crisp and crunchy, they are ready to dip in a hot cup of coffee or tea. These Italian biscotti are really easy to make and are the perfect addition to your holiday cookie tray!
Provided by Lora
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
- Remove enough zest from one large orange to make 1 tsp. set aside.
- Squeeze the orange to obtain 2 teaspoons of orange juice.
- Combine the flour and baking powder in a medium bowl and mix together thoroughly.
- In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
- Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
- Let the dough rest a couple of minutes in the mixer bowl.
- Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
- Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
- Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
- Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
- Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
- Bake 7 minutes, flip biscotti, and bake 7 minutes more.
- Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.
APRICOT ALMOND CINNAMON JAM
I just made this up. I wanted something different than the usual apricot jam so I added some almond extract and cinnamon. When you open the jar you can smell the almond but it isn't overpowering. They both are mostly a background taste. It is a softer jam but not syrupy. Great on bread with peanut butter. UPDATE: It did jell up after about a month.
Provided by tasb395
Categories Lunch/Snacks
Time 40m
Yield 7 half pints
Number Of Ingredients 6
Steps:
- Pit, do not peel ripe apricots. Finely chop or pulse in food processor.
- In a large saucepan stir together prepared fruit and Certo Crystals.
- Bring to a boil over high heat.
- Add all the sugar, almond extract, cinnamon and butter.
- Return to a hard boil for 1 minute.
- Remove from heat. Stir and skim any foam to prevent floating fruit. Pour into warm sterilized jars to 1/4 inch from rim. Cover with lids and screw rings on tightly.
- Notes: I process my jam in a boiling water bath, for 5 minutes, to ensure the seals. One year I didn't and had to throw out a lot of jam because the seals failed.
- To sterilize I wash and rinse jars, lids and rings. I put the jars and rings on a cake pan in a 225°F oven before I start. I simmer the lids in water.
- Times are a estimate; it took about 1/2 hour from start to finish.
Nutrition Facts : Calories 640.7, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.4, Sodium 20.2, Carbohydrate 163.5, Fiber 3.1, Sugar 153.6, Protein 1.7
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