APRICOT MOUSSE
An elegant summer dessert with an irresistible aroma - a mousse prepared by angels.
Provided by Efrosia
Categories Cream
Time 40m
Yield 8-10 pcs
Number Of Ingredients 8
Steps:
- Clean the apricots and cut them in halves. Arrange them in a baking dish, sprinkle them with sugar, wrap them with baking paper and put them in a preheated 360°F (180 °C) oven for 10-15 minutes. When ready, puree them.
- Mix the gelatin with water and leave it for 15 minutes to swell. Then add the alcohol to it and dissolve it in a water bath. Add the gelatin to the fruit puree and mix. Allow the mixture to tighten in the refrigerator. Beat the egg white into snow and add in the vanilla sugar. Beat the cream with sugar as well.
- Add the egg white and cream carefully to the fruit mixture and stir. Distribute the mousse into dessert bowls and let them sit for 3 hours in a refrigerator, before serving.
APRICOT CRUMBLE
Easy, relaxed Apricot Crumble is a perfect dessert for any meal. A great way to use sweet ripe apricots.
Provided by Toni Dash
Categories Dessert
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Slice apricots in half and remove the pits. Slice each half into quarters.
- Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
- Pour coated apricots into a small casserole dish.
- To make the crumble layer whisk together flour, brown sugar, salt, and oats.
- Cut in the butter until the mixture is coarse and crumbly.
- Sprinkle topping over apricots.
- Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
- Serve warm or at room temperature with a scoop of ice cream, if desired.
Nutrition Facts : Calories 299 kcal, Carbohydrate 44 g, Protein 4 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 152 mg, Fiber 4 g, Sugar 26 g, ServingSize 1 serving
APRICOT DESSERT
This light and airy dessert is sure to please. It's delicious and refreshing...perfect for summer but great anytime!!
Provided by TAUR1966
Categories Desserts
Time 3h15m
Yield 12
Number Of Ingredients 5
Steps:
- Pour the apricot nectar into a saucepan and bring to a boil. Remove from heat and stir in gelatin mix until completely dissolved. Whisk in sour cream until smooth or process in a blender. Pour into a serving bowl, and stir in the apricots. Chill until set, about 3 hours. Top with whipped topping just before serving.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 32.7 g, Cholesterol 16.9 mg, Fat 12.9 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 9.1 g, Sodium 79.3 mg, Sugar 30.2 g
SCRIPPELLE RIBBONS WITH APRICOT-ORANGE SAUCE
Make and share this Scrippelle Ribbons With Apricot-Orange Sauce recipe from Food.com.
Provided by under12parsecs
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- You will need a heavy-bottomed nonstick skillet or sauté pan, 10-inch diameter or wider.
- To make the ribbons: Stack three or four cooled scrippelle evenly, and roll them up into a cylinder, about the size of a cigar. With a sharp knife, slice the roll crosswise every 2/3 inch (for thin strips like tagliatelle) or every inch (for wider strips, like fettuccine). Separate and unfurl the cut pieces into ribbons. Continue to slice up all the scrippelle this way.
- Put the sugar in the skillet, pour 1/3 cup water over it, and shake the pan a bit to spread out the moistened sugar. Set the skillet over medium-high heat, and, without stirring, let the sugar dissolve into a syrup and come to a boil. Don't stir or shake the pan as it bubbles away, evaporating all the water and nearing the temperature of caramelization-this can take 10 minutes or more. Have the remaining sauce ingredients (butter, apricot preserves, and citrus juices) near at hand, as well as a long wooden spoon for stirring, and thick kitchen towels for holding the pan.
- When the syrup bubbles become noticeably thicker, watch closely for it to take on color, usually near the edge of the skillet. At the first signs of darkening, lower the heat and swirl the syrup, so it caramelizes evenly to a deep-golden color. Still over low heat, drop in the butter and the apricot preserves, and stir steadily as they melt into the caramel. Pour in the lemon and orange juices, stirring carefully, because the caramel will bubble and splatter.
- Raise the heat, and bring the sauce back to a boil, stirring steadily. Adjust the heat to keep it at a simmer, and drop in the scrippelle ribbons. Toss and tumble the strips with tongs or long-handled utensils, for a minute or more, until they're heated through and glazed all over with the caramel sauce.
- Turn off the heat, lift out one serving of ribbons, and drop it onto a dessert plate-giving the ribbons twist as you release them to make a pretty nestlike mound. Top each serving with a big spoonful of whipped cream and a scattering of pine nuts. Drizzle any sauce left in the skillet over and around the ribbons, and serve right away.
Nutrition Facts : Calories 472.5, Fat 22.5, SaturatedFat 11.8, Cholesterol 64.5, Sodium 70.8, Carbohydrate 70.9, Fiber 0.4, Sugar 57.7, Protein 2.1
30 FRESH APRICOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an apricot dish in 30 minutes or less!
Nutrition Facts :
APRICOT DESSERT SAUCE
Sweetly delicious served over bread puddings, cakes or apple dumplings. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Sauces
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Combine cornstarch and sugar.
- Add butter and juice gradually, stirring constantly; boil until thickened, at least five minutes.
- Add lemon juice and simmer an additional 5 minutes.
Nutrition Facts : Calories 142.6, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.1, Sodium 27.3, Carbohydrate 28.1, Sugar 25.3, Protein 0.1
APRICOT CAKE RECIPE
If you love apricots, you will love this canned apricot cake. No need to wait for the apricot season, this cake can be enjoyed any time of the year.
Provided by Harriet
Categories Desserts
Time 1h10m
Number Of Ingredients 7
Steps:
- Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 - 5 minutes.
- Mix in the eggs one at a time, beating well after each addition.
- Sift the flour and fold into the butter mixture with a wooden spoon.
- Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
- Drop spoonful's of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
- Bake for 35 - 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it's browning too quickly.
- Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
- Lightly dust with icing sugar.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 slice, Calories 245 kcal, Carbohydrate 29 g, Protein 3 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 60 mg, Sodium 121 mg, Fiber 1 g, Sugar 16 g
APRICOT SAUCE
I love Apricot sauce, when I make Apricot Marmalade I always skim the foal off and use it for sauces and glazes...Which I love to use on my hams for the holidays and on Turkey and Chicken... I even add it to my BBQ sauce..It gives the BBQ sauce a tangy flavor to it
Provided by JoSele Swopes
Categories Fruit Desserts
Time 50m
Number Of Ingredients 5
Steps:
- 1. Heat Apricots, water, sugar and cinnamon to a boil; reduce heat...Cover and simmer until apricot are tender, about 15 minutes..
- 2. Place Apricot mixture and lemon juice in blender...Cover and blend on medium-high, stop on occasion to scrape sides with spatula, until smooth, about 15 seconds.
- 3. Stir in 1 to 2 TBSP of water, if necessary, until desired consistency. Refrigerate until chilled about 3 hours
EASY APRICOT CREAM DESSERT
This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving.
Provided by Diana Rattray
Categories Dessert
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apricots in a blender and puree.
- In a small bowl, soften the gelatin in the cold water.
- In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
- Refrigerate mixture for about 30 minutes.
- Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 17 mg, Fat 3 g, ServingSize 6 Servings, UnsaturatedFat 0 g
APRICOT SAUCE
Steps:
- Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)
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BEST APRICOT CRUMBLE SQUARES - VEENA AZMANOV
From veenaazmanov.com
Ratings 50Category Dessert, SnackCuisine AmericanTotal Time 45 mins
- Use an 8 x 8 square cake pan or a 7 x 9" rectangle pan. Line it with parchment paper and make sure you have an excess at the edges so you can pick it out of the pan. Pro tip - I find the square pan makes 16 even squares. But, you can use any pan similar in size.
- In a food processor - add flour, sugar, salt, vanilla extract, spice mix, and cold cubed butter. Pulse a few times - until crumbly. Not too much.Pro tip - we want a crumble with some small pieces and some large pieces of butter. These will give us a good texture and mouthfeel.
- Fresh Apricots - wash the apricots, score a cross on the bottom skin, and blanch them in hot water for three minutes. Then drop them in cold water so the skin peels off easily. Remove skin, chop them into smaller pieces. Pro tip - if using canned or frozen peaches please read the notes above for details.
16 SWEET AND SAVORY APRICOT RECIPES - THE SPRUCE EATS
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LEMON PUDDING CAKES WITH APRICOT SAUCE - FOOD AND WINE
From foodandwine.com
5/5 (525)Servings 8
- Preheat the oven to 325°. Lightly spray eight 6-ounce ramekins with vegetable cooking spray and arrange them in a small roasting pan.
- In a small saucepan, combine the milk with the lemon zest and bring just to a simmer. Strain the milk through a sieve into a medium bowl and let cool to room temperature.
- In a medium bowl, using an electric mixer, beat the butter with 6 tablespoons of the sugar at moderately high speed until light and fluffy, about 5 minutes. At medium speed, beat in the egg yolks, 1 at a time, until incorporated. Using a spoon, stir in the flour, lemon juice and infused milk until combined.
- In a large bowl, using clean beaters, beat the egg whites until soft peaks form. Add the remaining 3/4 cup of sugar, 1 tablespoon at a time, beating until the egg whites are firm and glossy. Working in batches, gently fold the meringue into the batter just until combined.
11 BEST-EVER APRICOT DESSERTS - FOOD & WINE
From foodandwine.com
Estimated Reading Time 2 mins
- Apricot Pâte de Fruit. In France, pâtes de fruits are sold in high-end pâtisseries or pastry shops. The French roll them in sanding sugar, which has large crystals that cling to the candy without melting.
- Walnut Cake with Apricot Preserves. This lovely, light cake has just four ingredients and is filled with apricot preserves.
- Apricot Pavlova with Chamomile Cream. Pastry pro Johnny Iuzzini roasts sweet apricots and honey with fiery Thai chiles for an Asian-inflected version of the Pavlova, the Australian classic.
- Lemon Pudding Cakes with Apricot Sauce. The unusual thing about these lemony cakes is that while they are baking, the batter splits, creating a creamy, pudding-like top and soufflé-like bottom.
- Apricot-Walnut Oat Cookies. These delicious gluten-free oat cookies are full of dried apricots and chopped walnuts. They’re mildly sweet, incredibly soft and chewy throughout, and crispy on the outside.
- Apricot, Almond and Brown Butter Tart. This dried-apricot tart is crispy and tender, tangy and sweet all at the same time. The recipe also works with fresh apricots; just omit the poaching step.
- Honey-Caramelized Apricots. In this dish, star chef Tony Maws simply broils beautiful apricots with a little honey and puts a scoop of ice cream on the plate, which makes a sauce for the fruit as it melts.
- Peach-Apricot Cobbler with Almond Ice Milk. The almond ice milk is an ingenious, French-inflected replacement for the vanilla ice cream Americans more typically have with peach desserts.
OUR 21 BEST APRICOT DESSERT RECIPES | EPICURIOUS
From epicurious.com
- Almond-Apricot Food Processor Cake. Fresh apricots serve as both a garnish and a sweetener in an easy almond-based batter that comes together in minutes in a food processor.
- Grilled Maple-Butter Apricots with Vanilla Ice Cream. Fact: grilled desserts are the best desserts. This fruity finale includes all the greatest things about summer: the grill, beautiful, ripe stone fruit, and melty vanilla ice cream.
- Apricot, Cherry, and Graham Cracker Crumble. Make this simple apricot and dark cherry crumble with a buttery topping using brown sugar and store-bought graham crackers.
- One-Hour Apricot and Almond Galette. A luxurious almond cream makes this one-hour summer stone fruit dessert taste like an all-day labor of love. Get This Recipe.
- Pound Cake with Grand Marnier-Poached Apricots. This moist and tender sponge cake is good. But topping it off with Grand Marnier-poached dried apricots makes it great.
- Little Apricot Cakes. Fill simple lemon and vanilla cupcakes with sliced fresh apricots for a summery picnic dessert (or even breakfast—live a little!).
- Almond Praline Semifreddo with Grappa-Poached Apricots. Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline.
- Apricot Compote. Serve apricots glazed in sugar and lime juice on a dollop of creamy yogurt for a healthy dessert. (Or throw caution to the wind and have it with vanilla ice cream instead.)
- Buttermilk Panna Cotta with Apricot and Candied Fennel. Looking for a chilled dessert that's a little less labor-intensive than ice cream? Go for this buttermilk-based panna cotta, which gets even better with a topping of candied fennel and a rich compote of dried apricots.
- Apricot Almond Linzertorte. Tut this twist on classic linzertort is made with almond pastry and vivid apricot filling. Get This Recipe.
16 SWEET APRICOT RECIPES - BON APPéTIT RECIPE | BON APPéTIT
From bonappetit.com
- Apricot, Cherry, and Graham Cracker Crumble. Scenario: You’ve been blessed with the year’s best stone fruit. Don’t complicate things! Just roast it with a sprinkling of our crunchy topping.
- Yellow Salad with Citrus-Date Vinaigrette. The sweeter ingredients in this salad, like the apricots, are a good counter for the citrusy, mustardy vinaigrette.
- Chicken-Apricot Skewers. Both the meat and the fruit get brushed with a flavorful marinade before grilling. View Recipe.
- Little Apricot Cakes. As summer progresses and apricots go out of season, try these desserts with ripe plums instead. View Recipe.
- Apricot Rice Pudding Pops. With chopped apricots, coconut milk, cream, and cooked rice, these ice pops really are a dead-ringer for your favorite rice pudding.
- Apricot Sorbet Floats. Don't use your best Champagne for this dessert—any affordable bottle of cava or Prosecco will do. The key ingredient in this machine-free sorbet is the apricots: Choose the ripest, most fragrant ones you can find.
- Buttermilk Panna Cotta with Apricot and Candied Fennel. A quick DIY apricot jam is the topper for this creamy dessert. View Recipe.
- Stone-Fruit Sangria. Use a combination of apricot, nectarine, and peach, to make these really juicy. View Recipe.
- Apricot Compote. This recipe is very simple, so use super ripe fruit for the best results. View Recipe.
- Apricot-Anise Tarts. The fruity filling is given a hit of almond extract before being spread on the tart shell. View Recipe.
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