Apricot Confection Food

30 FRESH APRICOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apricot dish in 30 minutes or less!

HOW TO MAKE APRICOT PASTE

Steps:

• Add apricots and water to a large, preferably non-stick, saucepan.
• Bring almost to a boil, reduce heat and simmer until apricots are tender.
• Remove from heat and let cool slightly.
• Transfer to a food processor, or use an immersion blender.to puree the fruit. You should have about 5 cups of puree.
• Return puree to saucepan. Add sugar and lemon juice.
• Simmer mixture over low to medium-low heat until mixture thickens, stirring often to prevent scorching. This took me about 1 and ¼ hours.
• Thickened mixture will leave a clear space in the pan when you pull your spoon through it.
• Pour into a greased 8 x 8 pan and let cool.
• Let the paste dry at room temperature until the top is dry and no longer sticky. Remove from pan, invert and let the bottom dry. This may take anywhere from 2-3 days in an arid environment to a week or more. Alternatively, dry in a food dehydrator or set in the sun to dry (cover with cheesecloth to keep the bugs away!).
• Wrap in plastic wrap and store in the refrigerator for up to 4 months.

WONDERFUL APRICOT COBBLER

Steps:

• Set oven to 400 degrees.
• Grease a 2-qt baking dish.
• In a saucepan, combine the sugar, cornstarch, cinnamon and nutmeg.
• Stir in the water; bring to a light boil over medium heat; boil and stir for 1 minute.
• Reduce heat.
• Add apricots and butter; heat through.
• Pour into a prepared baking dish.
• FOR TOPPING: Combine flour, sugar, baking powder and salt in a bowl; cut in butter until crumbly.
• Stir in the milk just until moistened.
• Spoon over hot apricot mixture.
• Bake for 30-35 minutes, or until golden brown.

APRICOT CONSERVE

Steps:

• Put a couple of small plates in the freezer. Halve and stone the apricots, chop the flesh, then put in a large pan with the apple juice. Crack some of the kernels to extract the nut inside (this is easy to do if you crack with the flat side of a heavy saucepan), then add them to the pan - this is optional, but gives extra flavour. Bring to the boil, reduce the heat and simmer for 10 mins, until the apricots are softened.
• Stir in the sugar and lemon juice, then stir well over a moderate heat to dissolve the sugar. Increase the heat and boil for about 20 mins until jam has set. Test by spooning a little jam onto one of your cold plates. After a moment push the jam with your finger; if the jam wrinkles, it is ready. If not, return to the boil for a further 5 mins, then test again.
• Remove from the heat, skim off any scum, then stir in the butter to dissolve any remaining scum. Cool for 10 mins, stir again, then ladle into warm sterilised jars. Seal, label, then store in the fridge for 4-6 weeks.

APRICOT FILLED COOKIES

Steps:

• Cream sugar and shortening.
• Add eggs.
• Sift dry ingredients.
• Add dry ingredients alternating with milk and vanilla; mix well.
• Roll 1/8 inch thick and cut with 2 1/2 round cutter.
• Combine filling ingredients in order given.
• Cook in medium sauce pan over medium heat until it looks like marmalade.
• Stir frequently to prevent sticking and browning of fruit.
• Put 1 tbsp filling on 1/2 of cookie dough rounds.
• Cover with remaining rounds.
• Press edges with fork to seal.
• Brush tops with egg whites.
• Bake on greased cookie sheets at 400°F for 15 minutes.

APRICOT CONFECTIONS

Steps:

• *Combine apricots and coconut in the bowl of a food processor. Add the sweetened condensed milk; pulse to form a dough that holds together. *Note: I pulsed the apricots by their self a couple of times before adding the coconut, then pulsed again before adding the milk.
• Spread confectioners sugar on a baking sheet or a large plate; use a little to dust your hands.
• Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball. Roll each one in the sugar until well coated. Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing.

APRICOT CONFECTION

Steps:

• Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
• Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
• Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.