Apricot Pineapple Braid Food

APRICOT AND PINEAPPLE CRISPS

Apricot and Pineapple Crisps image

Provided by Giada De Laurentiis

Time 37m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Vegetable oil cooking spray
1 (20-ounce) can pineapple chunks in juice, drained and 1/2 cup juice reserved
1 cup (6 ounces) quartered dried apricots
3/4 teaspoon ground cinnamon
1/4 teaspoon arrowroot
1/2 cup flour
1/2 cup quick-cook oats
1 stick unsalted butter, chilled, cut into 1/2-inch pieces
1/2 cup light brown sugar, packed
1/3 cup chopped pecans
1/4 teaspoon fine salt

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

APRICOT PINEAPPLE MARMALADE

Apricot Pineapple Marmalade image

An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes quick work of the preparation for this absolutely delicious staple in our home. I make two batches every year, one cooked for 1 minute for a runnier marmalade for spooning over yogurt and mixing with Thai sweet chili sauce as a ham baste and the second batch cooks for 5 minutes for a thick marmalade for toast. It is a beautiful sunny orange colour that is most welcome during Vancouver's rainy fall and winter seasons.

Provided by Ronalynne

Categories Fruit

Time 1h20m

Yield 8 cups, 30-40 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 kg fresh apricots (3.25-3.5 lbs.)
398 ml can crushed pineapple, drained
2 tablespoons finely grated orange zest
5 cups sugar, divided use
1 box Certo, light pectin crystals

Steps:

Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.

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