Apricot Dessert Food

APRICOT CLAFOUTI

Steps:

• Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
• Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
• Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
• Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

APRICOT DESSERT SAUCE

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.

ITALIAN APRICOT FOOL

Steps:

• Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
• Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
• Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
• Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.

APRICOT SALAD

Steps:

• In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
• In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
• Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.

ALMOND-APRICOT FOOD PROCESSOR CAKE

Steps:

• Preheat oven to 325°F. Butter cake pan, then line bottom with parchment paper. Butter parchment, then sprinkle evenly with 1/4 cup almonds.
• Pit and coarsely chop 6 oz. apricots. Pulse salt, 1 1/2 cups sugar, and remaining 2 1/4 cups almonds in a food processor until finely ground. Add eggs, vanilla, 6 Tbsp. butter, and half of the chopped apricots; process until very smooth. Add flour and baking powder; pulse until combined, then fold in remaining chopped apricots. Transfer to prepared pan.
• Bake cake until golden brown and the center no longer jiggles when shaken, 60-70 minutes. Transfer pan to a wire rack and let cake cool completely.
• Meanwhile, pit and slice remaining 10 oz. apricots. Toss apricots, amaretto, if using, and remaining 2 Tbsp. sugar in a medium bowl. Let sit at least 10 minutes or up to 1 hour. Using a whisk or an electric mixer on medium-high speed, whip cream to soft peaks in a large bowl.
• Run a knife around edges of cooled cake and invert onto a platter.
• Serve with macerated apricots and whipped cream alongside.
• Do Ahead
• Cake can be baked 3 days ahead. Cover and chill. Let come to room temperature before serving.

APRICOT NECTAR DESSERT

Steps:

• Line a greased 9x12 inch pan with chunks of angel food cake.
• Cook apricot nectar, corn starch, and sugar until thick.
• Pour sauce over angel food cake.
• Cool in refrigerator.
• Spread whipped topping over cake.
• Sprinkle with chopped walnuts and refrigerate until ready to serve.