CHOCOLATE-APRICOT PIE
Apricots have roughly 60 percent more immunity-enhancing beta-carotene-which can help you fend off colds and flu-than their closest fruit competitor, cantaloupe. Consider a slice sniffle prevention!
Provided by Zoe Singer
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. In a bowl, whisk eggs; set aside. In another bowl, combine chocolate, butter and vanilla. In a heavy-bottomed pot (to prevent burning), combine milk with 1/2 cup sugar and salt over medium heat; whisk constantly until mixture comes to a simmer. Remove pot from heat. Whisk milk mixture into eggs until combined. Whisk chocolate-butter mixture into milk-egg mixture; spoon custard into piecrust. Bake pie until it begins to set at edges but center jiggles slightly when you shake pan, 13 to 15 minutes. Remove pie from oven; let cool for at least 3 hours. In a bowl, 10 minutes prior to serving, toss apricots with remaining 1 tablespoon sugar; arrange apricots on top of pie.
APRICOT-CHOCOLATE PECAN PIE BITES
These mini pecan bites are the perfect finger food for dessert, enticingly addictive. One bite and they'll be asking, "what is that in there?" For planning purposes, figure 2 or 3 (maybe more) per person.
Provided by lutzflcat
Categories Desserts Pies Pecan Pie Recipes
Time 30m
Yield 15
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or foil.
- Place the phyllo cups on the baking sheet. Add about 1/4 teaspoon apricot preserves to each cup, followed by 1/4 teaspoon mini chocolate chips; set aside.
- Combine pecans, brown sugar, half-and-half, honey, and rum extract in a small mixing bowl. Stir well. Distribute the pecan mixture equally among the phyllo cups.
- Bake in the preheated oven until edges start to turn golden brown, about 10 minutes. Let cool for about 10 minutes before serving.
Nutrition Facts : Calories 86.2 calories, Carbohydrate 11.9 g, Cholesterol 0.7 mg, Fat 4.2 g, Fiber 0.5 g, Protein 0.9 g, SaturatedFat 0.6 g, Sodium 13.2 mg, Sugar 8 g
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
CHOCOLATE APRICOT TART
Chocolate pudding and cookies are a surefire crowd pleaser. Layer this combo in a tart with a smear of brandy-soaked apricots and comfort goes fancy. With a stress-free press-in crust and a quick decadent chocolate filling, you will impress like the best pastry chefs around.
Provided by Food Network Kitchen
Categories dessert
Time 5h
Yield One 9-inch tart
Number Of Ingredients 16
Steps:
- For the crust: Combine the flour, almonds, sugar and salt in a food processor and blend until the nuts are finely ground. Add the butter and pulse until the mixture resembles a coarse meal. Pour in the vodka and 1 tablespoon water and pulse until the dough just comes together in a soft dough. Turn the dough out onto a piece of plastic wrap, press it into a disc and refrigerate until slightly firm, about 20 minutes.
- Turn the dough out into a 9-inch tart pan with a removable bottom. Top with a piece of plastic wrap and press the dough out evenly through the plastic wrap on the bottom and up the sides of the pan. Freeze until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Pierce the dough lightly with a fork, and then line the crust with parchment or foil and fill with pie weights, beans or rice. Bake until the crust sets, about 20 minutes. Remove the parchment and beans and then return to the oven until the crust turns a rich golden brown, about 15 minutes longer. Let cool.
- For the apricot and chocolate filling: Combine the apricots, brandy and 1/4 cup water in a microwave-safe bowl. Cover and microwave for 2 minutes, and then set aside to plump.
- 5. Put the chocolates in a medium bowl. Heat the half-and-half in a small saucepan over medium heat. Whisk together the eggs and sugar in a separate medium bowl, and then gradually whisk in the heated cream. Pour back into the pan and cook, stirring constantly with a heatproof spatula, over medium-low heat until thick, about 1 minute. Pour the mixture over the chocolate, let set for 5 minutes, and then whisk in the butter until very smooth.
- Blend the apricots and their liquid with the vanilla in a mini food processor until very smooth. Spread 3/4 cup of the mixture over the bottom of the crust. Top with the chocolate mixture. Cover loosely and refrigerate until set, about 3 hours or up to overnight.
- Meanwhile, whip the cream until it barely holds soft peaks. Whisk in the remaining apricot mixture to make a smooth thick cream. Cover and refrigerate until ready to use. To serve, pipe or spoon small dollops of the cream around the edge of the crust.
ENGLISH CHOCOLATE TRIFLE WITH APRICOTS AND RASPBERRIES
Categories Milk/Cream Rum Food Processor Chocolate Fruit Dessert Valentine's Day Raspberry Apricot Créme de Cacao Chill Engagement Party Bon Appétit
Yield Serves 16
Number Of Ingredients 22
Steps:
- For Pudding:
- Whisk yolks, sugar and cornstarch in medium bowl. Bring half and half to simmer in heavy large saucepan. Gradually whisk hot half and half into yolk mixture. Return mixture to same saucepan and whisk over medium heat until custard boils. Boil 1 minute, whisking constantly. Remove from heat. Pour pudding into large bowl. Add white chocolate and butter and whisk until smooth. Chill until thick and cold, whisking occasionally, about 3 hours.
- For Apricots:
- Line cookie sheet with foil. Brush foil lightly with vegetable oil. Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan. Stir over high heat until sugar dissolves. Add apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
- Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet. Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree. Pour puree into bowl. Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes. Using tongs, transfer candied apricots to foil. Cool. Mix any syrup from skillet into puree. (Can be prepared 1 day ahead. Cover candied apricots and puree separately and let stand at room temperature.)
- For Dark Chocolate Cream:
- Bring cream and corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted. Chill until cold but still pourable, stirring occasionally, about 30 minutes.
- Cut cakes into 1/2-inch-thick slices. Cut each slice into 4 squares. Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly. Mix rum and liqueur in bowl. Drizzle 3 tablespoons over cake. Drop 1/3 of apricot puree by spoonfuls over cake. Gently spread with back of spoon, allowing puree to show at sides of bowl. Reserve 1/4 basket berries for garnish. Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl. Starting 1 inch in from sides of bowl, pour 1/3 of dark chocolate cream over, making sure it does not touch sides of bowl. Starting at edge, pour 2 cups white chocolate pudding over chocolate cream. Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each. Smooth top. Cover and chill overnight.
- Spoon whipped cream into pastry bag fitted with medium star tip. Pipe around edge of trifle. Top with candied apricots and reserved berries. (Can be made 8 hours ahead; chill.) Serve cold.
CHOCOLATE CHIP APRICOT COOKIES
Very yummy chocolate chip cookies with the goodness of apricot bits.
Provided by ABBY21
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 25m
Yield 36
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
- Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 92.2 calories, Carbohydrate 13.9 g, Cholesterol 11.9 mg, Fat 4.2 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 56.6 mg, Sugar 10.1 g
FRESH APRICOT PIE
"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
WHITE CHOCOLATE & APRICOT CHEESECAKE
A stunning centrepiece for any celebration or the perfect end to a Sunday lunch
Provided by Mary Cadogan
Categories Dessert
Time 4h50m
Number Of Ingredients 9
Steps:
- Break biscuits into the food processor and pulse until you have fine crumbs. Brush a little butter over the base and sides of a deep 20cm flan tin. Stir the remaining butter into the crumbs. Spoon into the flan tin, then press over the base and sides. Chill while you make the filling.
- Stone and chop 3 of the apricots into small chunks. Put the gelatine in a bowl, cover with cold water, then leave to soften for 10 mins. Break up chocolate and put in a heatproof bowl with 100ml of the double cream. Stand over a pan of simmering water, then leave until melted, stirring occasionally. Squeeze water out of the gelatine, then stir into chocolate mix. Take off the heat and stir until dissolved. Beat the soft cheese and sugar together. Whisk remaining cream until stiff, then fold into the cheese. Fold in the chocolate, followed by the chopped apricots. Pour into the prepared tin and chill for at least 4 hrs or overnight.
- Line a grill pan with foil. Cut remaining apricots into quarters, then place on the foil, cut-sides up. Dust with icing sugar and grill for a few mins until lightly browned. Cool, then arrange over the top. Shave some white chocolate curls, then pile up in the centre of the cheesecake and serve.
Nutrition Facts : Calories 679 calories, Fat 47 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 46 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.72 milligram of sodium
PRESSURE-COOKER CHOCOLATE-APRICOT DUMP CAKE
Years ago, I used to prepare a dessert similar to this in the oven. I converted the recipe to my Instant Pot and now we can enjoy it quickly. Try it with white cake mix and blueberry pie filling, too. It's best served warm with ice cream or whipped cream. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Spread pie filling in the bottom of a greased 1-1/2-qt. baking dish. Sprinkle with cake mix, pecans and, if desired, chocolate chips. Dot with butter. Cover baking dish with foil., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 35 minutes. Quick-release pressure. Using foil sling, carefully remove baking dish. Let stand 10 minutes. If desired, serve warm cake with ice cream.
Nutrition Facts : Calories 360 calories, Fat 18g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 436mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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- To make the crust, mix together the wafer crumbs and butter to thoroughly combine, then press into a 23x33-centimeter baking pan. Chill while preparing the next components.
- To make the icing layer, in a stand mixer fitted with the paddle attachment, place the icing sugar, butter, cream, and vanilla. Beat, starting on low and increasing the speed to high, until smooth and creamy, three to four minutes. Spread over the crust in an even layer.
- Take the drained apricots and place them on top of the icing layer, flat side down in one layer. Reserve a few apricots for the topping.
- To make the topping, in a large bowl, use a handheld mixer to beat the whipped cream, sugar, and vanilla together until the cream is light and fluffy and forms peaks when you lift the beaters. Spread over the apricots. Sprinkle the top with crushed chocolate wafers and a few apricots for garnish.
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