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Apricot Scones Recipe

Apricot Scones Ingredients

  • Apricot Scones Recipe
    Apricot Scones Recipe

    2 1/2 cups all-purpose flour

  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter or stick margarine, cut into small pieces
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup low-fat buttermilk
  • 2 large eggs
  • Cooking spray
  • 2 teaspoons sugar
  • 1/2 teaspoon ground cinnamon

How to make Apricot Scones

  • Preheat oven to 400°.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt), and cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the apricots. Combine the buttermilk and eggs, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).
  • Turn dough out onto a lightly floured surface; knead lightly 4 times. Pat dough into a 9-inch circle on a baking sheet coated with cooking spray. Cut dough into 12 wedges, cutting into but not through dough. Combine 2 teaspoons sugar and cinnamon, and sprinkle over dough. Bake at 400° for 20 minutes or until golden. Serve warm.
  • Apricot Scones is ready to serve.

Wild Rice Walnut and Apricot Salad Recipe

Wild Rice Walnut and Apricot Salad Ingredients

  • Wild Rice Walnut and Apricot Salad Recipe
    Wild Rice Walnut and Apricot Salad Recipe

    75-100 g wild rice

  • 75 g white rice
  • 75 g basmati rice
  • ¾ cup chopped, fresh chives
  • 2 tablespoons parsley
  • ½ cup dried apricots, chopped
  • 100 g walnuts, chopped

Dressing

  • 2 tablespoons peanut oil
  • 2 tablespoons olive oil
  • ¼ cup white vinegar
  • Juice of ½ lemon
  • 1 teaspoon brown sugar
  • 1 teaspoon mustard
  • Salt and pepper

How to make Wild Rice Walnut and Apricot Salad

  • Cook rice in separate pots of boiling water until ready. Drain and allow to cool.
  • Combine rice in a salad bowl and add chives, parsley, apricots and walnuts. Mix well.
  • Dressing: Combine oils, vinegar, lemon, sugar and mustard in a jar. Shake well.
  • Pour dressing over salad and toss to coat.
  • Season with salt and pepper.
  • Serve at room temperature.
  • Wild Rice Walnut and Apricot Salad is ready to serve.

    Apricot Chicken Recipe

    Apricot Chicken Ingredients

    • Apricot Chicken Recipe
      Apricot Chicken

      1/2 cup plain flour

    • 1kg (8 pieces) skinless chicken cutlets or drumsticks, trimmed
    • 2 tablespoons olive oil
    • 1 large brown onion, peeled, cut into thin wedges
    • 2 garlic cloves, crushed
    • 1 tablespoon Moroccan seasoning blend
    • 405ml can apricot nectar
    • 1/2 cup Angas Park Large Dried Apricots
    • 1 cup couscous
    • 1/3 cup flat-leaf parsley leaves, chopped

    How to make Apricot Chicken

    • Place flour and salt and pepper in the shallow dish. Lightly coat chicken pieces in seasoned flour, shaking off excess.
    • Heat 1 tablespoon oil in a very deep, large, heavy-based frying pan over medium heat. Cook chicken, in batches, for 2 to 3 minutes either side or until golden. Transfer to your plate. Repeat with remaining chicken and oil. Cover and aside.
    • Add onion and garlic to frying pan. Cook, stirring occasionally, for Three to four minutes or until tender. Sprinkle Moroccan seasoning over onion and stir until well combined.
    • Stir in apricot nectar. Bring to the boil. Reduce heat to low. Return chicken to frying pan. Cover having a lid or double part of foil. Cook for Twenty or so minutes. Remove cover and add apricots, pushing them to the sauce. Cook, uncovered, for a further 20 to 25 minutes or until chicken is cooked through and sauce has thickened.
    • Meanwhile, place couscous in a heatproof bowl. Pour over 1 cup boiling water. Cover. Are a symbol of 5 minutes or until water have been absorbed. Stir having a fork to separate grains. Spoon couscous onto plates. Spoon over chicken and sauce and sprinkle with parsley.
    • Apricot Chicken is ready to serve.

    yield: 4 servings

    Simple Apricot Pie Recipe

    Simple Apricot Pie Ingredients

    • Simple Apricot Pie
      Simple Apricot Pie

      4 cups sliced fresh apricots

    • 1 cup sugar
    • 1/3 cup all-purpose flour
    • Pinch ground nutmeg
    • 1 tablespoon lemon juice
    • 1 Pastry for double-crust pie (9 inches)
    • Milk
    • Additional sugar

    How to make Simple Apricot Pie

    • In a bowl, toss apricots, sugar, flour and nutmeg. Sprinkle with lemon juice; mix well. Line a 9-in. pie plate with bottom crust; add filling. Roll out remaining pastry to make a lattice crust. Place over filling; seal and flute edges. Brush with milk and sprinkle with sugar. Cover edges of pastry loosely with foil. Bake at 375 degrees F for 45-55 minutes or until golden brown.
    • Simple Apricot Pie Recipe is ready to serve.

    Prep Time:15 Min
    Cook Time:45 Min
    Ready In:1 Hr

    Apricot Iced Coffee Recipe

    Apricot Iced Coffee Ingredients:

    • Apricot Iced Coffee
      Apricot Iced Coffee

      ¾ cup of Greek Coffee chilled

    • ½ cup of cold apricot juice
    • 1/3 cups of cold milk
    • ½ pt softened vanilla ice cream
    • ½ cup of fresh apricots

    How to make Apricot Iced Coffee

    • Mix the coffee, milk and apricot nectar together in a bowl.
    • Add the softened ice cream and beat until smooth.
    • Blend fresh apricots in a blender until smooth. Pour the apricot mixture into a coffee glass and top with the coffee mixture.
    • Apricot Iced Coffee Recipe is ready to serve.

    Coconut Chocolate Trifle Recipe

    Coconut Chocolate Trifle Ingredients

    • Coconut Chocolate Trifle
      Coconut Chocolate Trifle

      1 (10.75 ounce) loaf frozen pound cake, thawed

    • 1/3 cup apricot preserves
    • 1/3 cup orange juice
    • 1 (4 ounce) bar German sweet chocolate
    • 1 1/4 cups flaked coconut, toasted, divided
    • 1 3/4 cups cold milk
    • 1 cup half-and-half cream
    • 1 (5.9 ounce) package instant chocolate pudding mix

    How to make Coconut Chocolate Trifle

    • Trim crust from top, sides and bottom of cake.
    • Cut cake into 16 slices. Spread preserves over eight slices; top with remaining cake.
    • Cut into 1-in. cubes.
    • Place in a 2-qt. serving bowl; drizzle with 1/3 cup orange juice.
    • Chop chocolate; set aside 2 tablespoons for garnish.
    • Sprinkle remaining chocolate and 1 cup coconut over cake. In a mixing bowl, combine milk, cream, pudding mix and remaining orange juice; beat on low for 2 minutes.
    • Spoon over cake.
    • Sprinkle with remaining coconut and reserved chocolate.
    • Refrigerate for at least 4 hours before serving.
    • Coconut Chocolate Trifle is ready to serve.

    Prep Time: 15 Min
    Ready In: 15 Min
    Yield: 10 Servings

    Roasted Pear Trifle Recipe

    Roasted Pear Trifle Ingredients

    for Custard

    • Roasted Pear Trifle Recipe
      Roasted Pear Trifle Recipe

      2 large eggs

    • 1/2 cup sugar
    • 6 tablespoons cornstarch
    • 1/4 teaspoon salt
    • 3 1/2 cups low-fat milk, divided
    • 2 teaspoons vanilla extract

    for Roasted Pears & Trifle

    • 8 firm, ripe Bosc pears, (about 3 1/4 pounds), peeled and diced
    • 2 tablespoons sugar
    • 2 tablespoons lemon juice
    • 1/4 cup sliced almonds, (optional)
    • 3/4 cup apricot fruit spread, or preserves
    • 3 3-ounce packages ladyfingers
    • 4 tablespoons amaretto, divided
    • 1 pint raspberries, rinsed
    • 1 3/4 cups Vanilla Cream, (recipe follows) or “lite” frozen whipped topping, thawed (optional)

    How to make Roasted Pear Trifle

    To prepare custard:

    • Whisk eggs, 1/2 cup sugar, cornstarch, salt and 1/2 cup milk in a medium bowl until smooth.
    • Heat the remaining 3 cups milk in a large heavy saucepan over medium heat until steaming.
    • Gradually pour the hot milk into the egg mixture, whisking constantly.
    • Return this mixture to the pan and cook over medium heat, whisking constantly, until the custard bubbles and thickens. (Use caution, as hot custard will sputter.)
    • Remove from the heat and stir in vanilla.
    • Transfer the custard to a shallow glass dish.
    • Press plastic wrap directly onto the surface and refrigerate until chilled, at least 1 hour or overnight.

    To roast pears:

    • Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray. Toss pears, 2 tablespoons sugar and lemon juice in a large bowl. Spread the pears on the prepared baking sheet. Roast the pears until tender and golden brown in spots, turning occasionally, 45 to 50 minutes.
    • While the pears are roasting, toast almonds, if using, in a small baking pan until fragrant, 4 to 5 minutes. Set aside.
    • To assemble trifle: Melt apricot preserves in a small saucepan over low heat. Arrange 14 to 15 ladyfingers in the bottom of a trifle bowl (8-inch diameter), trimming them if necessary to fit tightly. Drizzle 1 tablespoon amaretto over the ladyfingers and dot with 3 tablespoons of the preserves. Top with one-third of the roasted pears (about 1 1/3 cups) and a scant 1/2 cup raspberries. Spread 3/4 cup custard over. Repeat layering 2 more times with ladyfingers, amaretto, preserves, fruit and custard. Top with 13 to 15 ladyfingers (you may have leftovers); drizzle with remaining amaretto. Spread remaining custard over the top. Cover and refrigerate until cold, at least 1 hour.
    • Meanwhile, make Vanilla Cream, if using.
    • Shortly before serving, spread Vanilla Cream (or whipped topping) on top of the trifle, if desired, and garnish with toasted almonds, if desired, and the remaining raspberries.
    • Roasted Pear Trifle Recipe is ready to serve.

    Notes:

    • refrigerate, without Vanilla Cream, for up to 2 days.
    • Ladyfingers can be found in the in-store bakery of most supermarkets.
    • Replace amaretto with 4 tablespoons orange juice mixed with 1/4 teaspoon almond extract.

    yield: 20 servings (about 2/3 cup each)
    Prep. Time: 1 1/2 hours
    Total Time: 4 hours including chilling

    Apricot Jam Recipe

    Apricot Jam Ingredients:

    Apricot Jam Recipe

    • 2 kg (4 and 1/2 pounds) apricots
    • 1/2 cup water
    • 5 cups sugar

    How to make Apricot Jam:

    • Wash, stone and chop the apricots, retaining 1/3 of the stones. Place fruit into a large pan.
    • Crack the stones and add the kernels to the pan along with the water.
    • Boil until soft.
    • Add sugar and return to the boil, stirring constantly. Boil until thickened, stirring frequently.
    • Carefully pour into hot jars. Seal whilst hot.

    Apricot Summer Sundae Recipe

    Ingredients:

    • 2- 1/2 cups Apricots (sliced, divided)
    • 2 tsp of Dark Brown Sugar
    • ¼ tsp Orange Peel (grated)
    • 2 cups Vanilla nonfat frozen yogurt
    • Raspberries (optional)
    • Slivered orange peel (optional)

    How to make Apricot Summer Sundae:

    • In a bowl, combine 2 cups of apricots, brown sugar and grated orange peel.
    • Spoon evenly into individual dessert dishes, then top with the vanilla frozen yogurt.
    • Garnish with raspberries, remaining sliced apricots and slivered orange peel.
    • Serve immediately.

    Apricot Summer Sundae Recipe

    Apricot Chutney Recipe

    Ingredients:

    • 360 gms Apricots (Khumani)
    • 1 cup Vinegar (Sirka)
    • 2 cups Water
    • 2 tsp Salt (Namak)
    • 1/2 level tsp Red chili pepper (Lal Mirchi)
    • 2 big Cardamom (Elaichi Moti), crushed
    • 1/4 kg Sugar (Cheeni)
    • 2 tea-spoons long strips of ginger
    • 1 clove garlic, chopped
    • 4 tea-spoons raisins
    • 8 blanched almonds

    Method:

    • Put apricots in boiling water till soft..
    • Peel and mash the apricots
    • Strain the pulp and wash the stones of apricots with one cup of water.
    • Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.
    • Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown
    • Put it in jar. This can be kept for one year..
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