Cinnamon Apricot Ice Cream Topping Food

CINNAMON APRICOT ICE CREAM TOPPING

Steps:

• Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.

WARM CINNAMON-APPLE TART WITH CURRANTS

Steps:

• Position oven rack in middle of oven and preheat to 400°F. Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl. Unfold thawed puff pastry on lightly floured baking sheet. Brush some of egg glaze over 1-inch border of pastry on all sides. Fold 1-inch border over to form raised edge on all sides; press edge to adhere. Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart. Pierce center of pastry (not edge) all over with fork. Spread 2 tablespoons apricot preserves over center of pastry. Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together. Brush pastry edge with some of egg glaze. Sprinkle cinnamon-sugar mixture over apples and pastry edge.
• Bake tart until apples are tender and pastry is brown, about 30 minutes. Transfer tart to rack.
• Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan. Stir apricot sauce over medium heat until melted and hot.
• Lightly dab some of apricot sauce over apples. Sprinkle with dried currants. Cut warm tart into 4 squares. Top each square with scoop of vanilla ice cream. Drizzle remaining apricot sauce over ice cream and serve.

CINNAMON APRICOT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt®).
• Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract.
• Mix flour, baking powder, and salt together in a separate bowl.
• Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter.
• Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

APRICOT-WALNUT CRISP

Steps:

• For topping:
• Mix flour, oats, brown sugar, cinnamon, and salt in medium bowl. Add butter and rub in with fingertips until mixture comes together in moist clumps. Stir in walnuts.
• Do ahead: Can be made 1 day ahead. Cover and chill.
• For filling:
• Position rack in center of oven and preheat to 350°F. Mix sugar, cornstarch, cinnamon, and salt in large bowl. Add apricots and toss to coat. Transfer apricot mixture to 11x7x2-inch glass baking dish. Sprinkle topping over.
• Bake crisp until filling is bubbling around edges and topping is crisp and golden, about 1 hour. Cool at least 20 minutes. Serve warm with ice cream.

CINNAMON ICE CREAM

Steps:

• In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.
• Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

CINNAMON-STRAWBERRY SUNDAES

Steps:

• In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.