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
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.
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.
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.
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.
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