BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
BRANDIED APRICOT DESSERT
Make and share this Brandied Apricot Dessert recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F Toss apricots in a bowl with the brown sugar, flour, brandy and vanilla extract.
- Pour fruit into an 8-cup baking dish.
- Roast in oven for 30 minutes until tender.
- Share warm fruit between 6 serving bowls.
- Top each bowl of fruit with a single scoop of vanilla icecream.
- Drizzle icecream with juices left behind in baking dish.
- Poke a shortbread cookie into the icecream.
- Serve warm.
Nutrition Facts : Calories 303.8, Fat 6.6, SaturatedFat 3, Cholesterol 17.4, Sodium 74.2, Carbohydrate 52.8, Fiber 3.8, Sugar 41.8, Protein 4.5
SHORTCAKE WITH MASCARPONE AND BRANDIED APRICOTS
Steps:
- In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
- Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
- NOTE: If sponge cakes are not available, use sliced pound cake.
APRICOT BRANDY BALLS
Make and share this Apricot Brandy Balls recipe from Food.com.
Provided by quixoposto
Categories Dessert
Time 20m
Yield 36 cookies
Number Of Ingredients 5
Steps:
- Grind apricots.
- Add coconut, milk, and brandy.
- Blend well.
- Mix will be sticky.
- Roll into balls and store in cool place.
- Can be made several days ahead.
- (Flavor improves.).
- Before serving, roll in powdered sugar.
Nutrition Facts : Calories 57.9, Fat 3.5, SaturatedFat 2.9, Cholesterol 1.4, Sodium 7.7, Carbohydrate 6.8, Fiber 1.2, Sugar 5.5, Protein 0.8
APRICOT BRANDY
My dad loved apricot brandy. He would have loved this recipe which I got from a community cookbook somewhere.
Provided by Darlene Summers
Categories Beverages
Time P8D
Yield 1 quart
Number Of Ingredients 3
Steps:
- Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
- Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
- Batch is ready.
- You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
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