APRICOT BRANDY SAUCE
Provided by sweet.chef
Number Of Ingredients 0
Steps:
- 1. Combine jam, water, and sugar in a saucepan. Bring to boiling and cook over low heat 5 to 10 minutes, stirring to prevent scorching. 2. Force mixture through a sieve. Stir in apricot brandy.
Nutrition Facts :
APRICOT AND BRANDY SAUCE
not set
Provided by BigOven Cooks
Categories Marinades and Sauces
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Drain and strain the turkey juices into a saucepan at a moderate heat, and reduce the liquid to half, concentrating the flavour. Add the stock, shredded apricots, orange peel and apricot jam. Bubble for several minutes until the sauce thickens. Turn off the heat and add the brandy before serving. You can brush the whole turkey with a little of the sauce before serving to bring up the colour and sweeten the flavour of the juices from the turkey. Posted to Digest bread-bakers.v097.n,
Nutrition Facts : Calories 2 calories, Fat 0 g, Carbohydrate 0.4449925389952 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 1 Serving (49g), Sodium 139.060168436 mg, Sugar 0.4449925389952 g, TransFat 0 g
APRICOT BARBECUE SAUCE
A sweet & tangy style barbecue sauce from outdoor kitchen, it's not really a thick sauce more a dipping style consistency, if you want it thicker you could add some cornflour. Goes great with sausages.
Provided by Mandy
Categories Australian
Time 12m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients into pan and heat over a low flame until slightly thickened.
- Brush over sausages while cooking if desired & serve the rest as an accompaniment.
Nutrition Facts : Calories 40.7, Fat 0.1, Sodium 330.9, Carbohydrate 9.9, Fiber 0.5, Sugar 8.6, Protein 0.5
APRICOT BBQ SAUCE
Cost to make this BBQ sauce is $1.76. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping.
Provided by internetnut
Categories Sauces
Time 15m
Yield 2 1/3 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all the sauce ingredients in medium-size saucepan.
- Bring to boiling. Reduce heat to medium-low; simmer 10 minutes.
- (Sauce can be refrigerated, covered, for up to 2 days).
Nutrition Facts : Calories 115.9, Fat 0.2, Sodium 485.7, Carbohydrate 29.4, Fiber 0.4, Sugar 21.6, Protein 1.1
ALMOND CAKE WITH APRICOT BRANDY SAUCE
Looking for something a little fancier than holiday cookies? This simple Almond Cake with Apricot Brandy Sauce is the perfect complement to a steaming cup of coffee or tea. Recipe comes from Kerrygold Butter.
Provided by Pinay0618
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside.
- With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
- Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
- Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
- To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
Nutrition Facts : Calories 630.7, Fat 32.6, SaturatedFat 15.7, Cholesterol 119.7, Sodium 243.8, Carbohydrate 81.9, Fiber 2.2, Sugar 56, Protein 6.6
APRICOT BRANDY CHICKEN
This is a super simple quick recipe to make, it tastes wonderful and the sauce goes really well with the chicken. We all enjoyed it very much and both my son and husband thought it was moreish.
Provided by The Flying Chef
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side.
- In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens.
- Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly.
- To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.
Nutrition Facts : Calories 391.1, Fat 19.3, SaturatedFat 7.2, Cholesterol 107.9, Sodium 425.2, Carbohydrate 11.9, Fiber 0.2, Sugar 7.5, Protein 31.5
BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE
Provided by Jill O'Connor
Categories Mixer Chocolate Dessert Fry Dried Fruit Apricot Brandy Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
- For beignets:
- Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
- Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
- Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
- Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
- Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.
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