Dried Apricot Pistachio Ice Cream Gf Food

DRIED APRICOT-PISTACHIO ICE CREAM

Steps:

• 1. In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour.
• 2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.
• 3. Chill the mixture in the refrigerator for at least 8 hours, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.

DRIED APRICOT & PISTACHIO ICE CREAM (GF)

Steps:

• Keep aside 1/4 cup of the milk and put the rest and the sugar in a saucepan, and bring it boil. Keep stirring it so that sugar dissolves. Now mix the custard powder (or cornstarch) in the xbc cup of milk and add this to the boiling milk. Keep stirring until the milk thickens a little. Take it off the heat and let it cool to room temperature.
• In a smaller saucepan, put the chopped apricots and the orange juice and bring it to a boil then simmer for about 2 to 3 minutes. Take it off the heat. Remove about 1/3 the apricot pieces and keep it aside. Once the apricots pieces and the orange juice have cooled, purxe9e this in a blender.
• To the purxe9e in the blender, add the milk-custard mixture, cream, and salt. Blend till smooth. Add the reserved apricots and run the blender on slow speed so the apricot pieces blend with the ice-cream mixture but are not purxe9ed. This is so that there will bits of apricot in the ice cream.
• Coarsely chop the pistachio pieces and stir it into the ice cream mixture. Pour it into a container and freeze till hard. Take it out a couple of time in between, and break up the ice cream to prevent crystals from forming.
• If youu2019re using an ice cream maker, refrigerate the mixture and then freeze according to the instructions that come with your machine. During the last minute of churning, add the chopped pistachio nuts, or layer them as you scoop the ice cream into the container where you will keep it.

OLIVE OIL GRANOLA WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
• Transfer granola to a large bowl and add apricots, tossing to combine. Serve with ricotta and fruit, if desired.

DRIED APRICOT-PISTACHIO ICE CREAM

Steps:

• In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.
• Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.
• You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot-Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.

APRICOT-PISTACHIO ICE CREAM

Steps:

• Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
• Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
• Whisk in sugar/water mixture.
• Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
• Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
• Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
• Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
• Transfer mixture to ice cream maker and process per manufacturer's directions.
• Turn into plastic container and freeze.

APRICOT & PISTACHIO STUFFING

Steps:

• Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
• Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
• Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.

PISTACHIO AND DRIED-APRICOT RUGELACH

Steps:

• Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
• Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
• Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
• Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS

Steps:

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

APRICOT-PISTACHIO ICE CREAM

Steps:

• Quarter the apricots, then warm them with the wine in a small saucepan.
• Simmer five minutes, then cover, remove from the heat and let stand for one hour.
• Coarsely chop the pistachios.
• Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
• Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
• Add the psitachio nuts in the last five minutes of churning.