Apricot Rosemary Salsa Food

DESIGN-YOUR-OWN KABOBS WITH FRUIT SAUCES

Steps:

• In blender, place plums and lemonade concentrate. Cover and blend on medium speed until smooth; set aside. In 2-quart saucepan, melt butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir plum mixture and remaining sauce ingredients into onions. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
• In 2-quart saucepan, mix apricot nectar, apricots and shallots. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining salsa ingredients except parsley; heat through. Stir in parsley.
• Heat coals or gas grill for direct heat. Thread 4 or 5 meat pieces alternately with potatoes, mushrooms, zucchini, bell pepper and onion on each of 8 large (15-inch) or 16 small metal or bamboo skewers, leaving space between each piece.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing 2 or 3 times with dressing, until meats are done. When done, beef, chicken and sausage are no longer pink in center and shrimp are pink and firm. Serve kabobs with warm or cold sauce and salsa.

FRESH APRICOT SALSA

Steps:

• Finely chop the tomato, onion, jalapeno, and cilantro.
• Combine in a medium sized bowl.
• Sprinkle with salt, red wine vinegar, and lime juice, stir until mixed.
• Chop the apricots, remove and discard the stone, and add to the mixture.
• Drizzle with honey and stir well.

APRICOT-ROSEMARY SALSA

Steps:

• Mix apricot nectar, apricots and shallots in 2-quart saucepan. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining ingredients except parsley; heat through. Stir in parsley. Serve warm or cold.

APRICOT ROSEMARY JAM

Steps:

• In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
• Transfer the mixture, with juices, to a large pot and heat over medium high.
• Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
• Add a little water (up to a cup) if mixture starts sticking.
• Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
• Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
• While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
• Top with new, clean lids, close tightly, and let come to room temperature.
• Check seal by pressing down in center of lid, it should not spring up.
• Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
• NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.

APRICOTS WITH HONEY AND ROSEMARY - FRANCE

Steps:

• Cut the apricots in two and take out the seeds.
• Wash and dry the rosemary, and pull off the rosemary needles.
• Melt the butter in a pan, put the apricot halves in, and cook at a high heat about 1 minute on each side.
• Lower the heat, add the honey and the rosemary needles, cover and let cook over low heat for 10 minutes. Stir with a wooden spoon to avoid any scorching.
• Share out the cooked apricots in 6 small dishes, and drizzle the warm honey-rosemary sauce over each one.
• Serve warm.

ROSEMARY APRICOT SPAGHETTINI

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
• 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
• 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.

APRICOT SALSA

Steps:

• Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.