Chilled Braised Apricots With Yogurt Honey And Pistachios Food

APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS

Steps:

• Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
• Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.

APRICOTS, YOGURT, AND HONEY

Steps:

• 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
• 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.

CHILLED BRAISED APRICOTS WITH YOGURT, HONEY AND PISTACHIOS

Steps:

• Heat oven to 300 degrees. Peel lemons, avoiding white pith, and toss strips into a large saucepan. Squeeze juice through a strainer into saucepan; add sugar and 2 cups water. Cover and bring to a boil, stirring once. Remove lid and simmer until mixture reduces slightly, about 10 minutes.
• Halve and pit apricots and place them cut-side down in a single layer in a small roasting pan. Apricots should be snug. Strain reduced hot syrup over them. Cover fruit flush with foil and braise in oven for 5 minutes. Turn apricots over carefully, replace foil, and braise 5 minutes more. Remove apricots from oven, turn again and cool. Transfer apricots, covered by their liquid, to a shallow container with cover, and refrigerate 4 hours or overnight.
• Remove apricot halves from their liquid and drain on paper towels. Pour syrup in a saucepan and reduce over high heat until slightly thickened, about 10 minutes. In a small bowl, stir yogurt, confectioners' sugar and salt together until smooth. Spoon warm sauce on each plate, topped by 2 or 3 apricot halves. Spoon yogurt into their centers. Drizzle with honey and sprinkle with nuts.

APRICOT JAM ON A WHIM

Steps:

• Pour sugar into a large Dutch oven or heavy saucepan, add pectin and blend together with your fingers. Cut each apricot in half lengthwise and remove pit. Cut each half into four pieces, drop into sugar and mash lightly with a fork. Add lemon juice and stir with a rubber spatula to combine. Let sugared fruit stand at room temperature, covered, for one hour. Stir occasionally.
• Place Dutch oven over medium-high heat. Cook fruit, stirring frequently to prevent scorching. Bring to a full boil and cook, stirring constantly, until apricots are tender, virtually translucent and juices have thickened, 5 or 6 minutes. Skim foam as it rises. Remove jam from heat and stir in kirsch. Cool jam to room temperature then spoon into containers and refrigerate.

COGNAC-GLAZED DRIED APRICOTS WITH CINNAMON-SPICED YOGURT

Steps:

• For yogurt:
• Stir yogurt and cinnamon in medium bowl to blend. Cover and chill at least 1 hour and up to 1 day.
• For apricots:
• Cook orange peel in boiling water 5 minutes. Drain and reserve peel.
• Melt butter in medium skillet over medium heat. Whisk in sugar. Add apricots; toss. sauté until beginning to brown in spots, about 8 minutes. Add 1 cup orange juice and reserved orange peel. Simmer uncovered until juice is reduced to thick syrup and apricots are tender, stirring occasionally, about 8 minutes. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.
• Add Cognac to simmering apricots; ignite with long match. Let flames subside, shaking skillet occasionally. Mix in remaining 2 tablespoons orange juice and simmer 1 minute, stirring.
• Spoon chilled yogurt into 6 dessert dishes. Spoon warm apricots and syrup over. Sprinkle with pistachios and mint.

DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS

Steps:

• Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened.
• Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.

BAKED APRICOTS WITH HONEY (ALBARICOQUES AL HORNO CON MIEL)

Steps:

• Preheat oven to 400.
• Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
• Arrange the apricots in the dish, cut side up.
• Sprinkle the apricots with the almonds and drizzle the honey over the top.
• Dust with the ginger.
• Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
• Remove from the oven and serve at once, with ice cream on the side, if you want.

HONEYED APRICOTS WITH THYME

Steps:

• Put the dried apricots in a small, clean jar. Add the honey, wine and thyme, then top with the lid. Shake to combine, then leave overnight at room temperature to soak. Will keep for up to two weeks in the fridge.