Best Apricot Peach Dessert Recipes

Apricot Peach Cobbler image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 18

1 can (29 ounces) sliced peaches
1 can (15 ounces) apricot halves
1/2 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
1 egg
2 tablespoons butter, softened
HONEY CREAM:
1 cup heavy whipping cream
2 tablespoons honey
1/2 teaspoon ground cinnamon

Steps:

Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. , In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish. , For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown. , In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.

Nutrition Facts :

Apricot, Peach Dessert image

Provided by Food Network

Categories dessert

Time 58m

Yield 15 to 20 servings

Number Of Ingredients 7

3 cups dried apricots
1 pound canned peaches
1 cup sugar, plus extra sugar, for sprinkling
Dash ground cinnamon
Dash ground nutmeg
Pie dough for a large, double crust pie
1 egg, beaten

Steps:

Cut apricots into quarters. Cover with water and let soak overnight, refrigerated or put into saucepan, cover with water and simmer until tender. Chop the peaches into bite-size pieces. Drain most of the water from apricots and put in a saucepan. Add the peaches, sugar, and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add a little flour if needed for thickening. Line the bottom and sides of a Dutch oven with pie dough. Roll out the top crust and cut into strips. Pour the hot filling into the Dutch oven, over the crust. Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it, and sprinkle with sugar. Put the lid on the Dutch oven and set to bake over medium coals top and bottom. Turn the Dutch oven and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is light brown. Remove from coals and let cool until ready to serve.

Apricot Delight ~ (Or Peach) image

Provided by Cassie *

Time 15m

Number Of Ingredients 7

1 (15 oz.) crushed pineapple in its own juice
1 large box apricot jello - or can use peach
1 - 8 oz cream cheese, softened
1/2 c sugar
1 large jar - apricot baby food or can use peach
1 - 8 oz cool whip
1/2 c chopped, walnuts

Steps:

1. In a medium sauce pan, bring the pineapple and juice to a boil - stir in jello until dissolved and simmer for 5 minutes. Set aside to cool.
2. In large bowl, beat the cream cheese and sugar together until well blended. Add the pineapple mixture and baby food, then mix until well blended.
3. Fold in cool whip & nuts.
4. Spread into a 9 x 13 baking dish and refrigerate until set.
5. Serve salad as is or with whipped cream. I sometimes sprinkle nuts on top, before refrigerating. Enjoy! I find this salad refreshing.