Aged Cheese With Apricot Paste And Toasted Almonds Food

APRICOT CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
• Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.
• Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.
• Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.
• Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.
• Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.
• Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

AGED CHEESE WITH APRICOT PASTE AND TOASTED ALMONDS

Steps:

• Put the apricots in a small bowl and cover with warm water.
• Cover bowl and set aside 30 minutes.
• Drain, reserving liquid.
• Purée plumped apricots in a food processor with 1/3 cup reserved soaking liquid until very smooth.
• Scrape down the sides of the bowl as needed.
• Put the purée into a small saucepan with the sugar and lemon juice.
• Bring to a boil over medium-high heat, stirring often.
• Then reduce heat to medium-low and cook until the purée thickens slightly and deepens in color, about 12 minutes.
• Stir often.
• If necessary, reduce heat or remove pan from heat for a few moments to avoid scorching.
• Little by little, sprinkle pectin over the fruit, stirring constantly to help it dissolve.
• When all the pectin has been stirred in, increase heat to medium-high and cook 1 minute longer, stirring constantly.
• Transfer to an 8-inch square pan, spreading evenly.
• Let cool completely, then cover and refrigerate until fully set, about 2 hours.
• The paste may be made up to a week in advance and refrigerated, covered.
• Preheat oven to 350 degrees.
• Put almonds in a small baking dish, drizzle with olive oil and toss to evenly coat.
• Toast almonds until they begin to turn deep golden brown, about 12 minutes.
• Stir a few times to brown evenly.
• Remove from oven, sprinkle with salt and toss to coat.
• The nuts may be toasted a day ahead and stored in an airtight container.
• To serve, slice cheese into ½-inch slices or into individual wedges and put to one side of individual serving plates.
• Cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese, with a small pile of toasted almonds alongside.
• Note: This dish was inspired by the classic Spanish pairing of manchego cheese, an aged sheep's milk cheese, with quince paste.
• Other cheeses to consider are a sharp cheddar or other sheep's milk cheeses.

ALMOND, APRICOT, AND CREAM CHEESE CROSTATA

Steps:

• Preheat oven to 400°F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.
• Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature.

PHILADELPHIA® APRICOT-ALMOND SPREAD

Steps:

• Place cream cheese on serving plate.
• Top with jam; sprinkle with almonds.
• Serve with crackers.

AMAZING APRICOT AND TOASTED ALMOND BISCOTTI

Steps:

• Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
• Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
• Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
• While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
• Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
• Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.

APRICOT & ALMOND CHEESE LOG

Steps:

• Mix reduced-fat cream cheese, apricots and zest until well blended. Shape into 6-inch log.
• Roll in nuts until evenly coated on all sides. Wrap tightly in plastic wrap.
• Refrigerate 30 min. Serve as a spread with the crackers.

BAKED APRICOT BRIE

Steps:

• Preheat oven to 400°F Place cheese in small baking pan. Spread top of cheese with preserves; sprinkle with almonds. Bake about 10 to 12 minutes or until cheese begins to melt and lose its shape. Serve hot with assorted crackers. Refrigerate leftovers; reheat before serving.