Glazed Apricots Food

GLAZED APRICOTS

Steps:

• 1. Combine water, honey and sugar in heavy, large saucepan over medium heat and cook until the sugar dissolves. 2. Add apricots and cook until tender and syrup is reduced and thinly coats spoon, stirring frequently; about 20 minutes. 3. Cool apricots in syrup for at least 2 hours. 4. Remove apricots from the syrup (apricots will be sticky). Drain on paper towels to remove any excess syrup. Tips: This recipe can be doubled or tripled.

BROWN SUGAR GLAZED APRICOTS WITH SWEET RISOTTO PUDDING

Steps:

• Combine milk, sugar, vanilla, ginger, orange zest, and rice in pot. Over medium heat, bring to a boil, stirring occasionally. Reduce heat to simmer and cook until most of the milk is absorbed, about 20 to 35 minutes, continuing to stir occasionally. Whisk together egg and yolks and slowly temper into simmering rice mixture. Take off heat and stir butter. Remove vanilla bean and ginger and pour onto lined sheet pan. Cover with plastic or parchment and refrigerate to cool. When cool, fold in whipped creme fraiche.
• Meanwhile, split apricots in half and pit. Lay face side up on sheet pan. Sprinkle each half with brown sugar and cinnamon. Dot with butter and drizzle with brandy. Place in broiler or under salamander until butter and sugar melt and bubble and apricots soften, about 3 to 5 minutes.
• To serve, spoon rice pudding into center of bowl, place 4 apricots halves on top.

BALSAMIC-GLAZED APRICOTS WITH RICOTTA CLOUDS

Steps:

• In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.

PUFF PASTRY GLAZED APRICOT TWISTS

Steps:

• Set oven to 400 degrees.
• Line a baking sheet with parchment paper (you will most likely need two baking sheets for 16 pastries).
• Roll out one puff pastry sheet onto a lightly floured surface into a 12x10-inch rectangle, then cut in half lengthwise (I use a pizza cutter for this).
• Cut each half crosswise into four 5x3-inch strips (for a total of 8 strips).
• Spread each strip with about 1/2 tablespoon apricot jam, then fold the strips in half lengthwise to form 1-1/2-inch wide strips.
• Twist each strip 3 times, then place on the parchment-lined baking sheet.
• Repeat with the remaining puff pastry (you should have 16 pastries when done, you might have to use two baking sheets.
• Bake for about 15-20 minutes.
• Transfer the twists to a rack.
• In a small bowl whisk together confectioners sugar, whipping cream and lemon juice; brush over the warm pastries.

GLAZED RUTABAGA & APRICOTS

Steps:

• Cook the prepared rutabaga in a small amount of water until just tender.
• Drain well.
• Meanwhile, snip the apricots into quarters and soak them in a little boiling water.
• Add the drained apricots, the butter and the dark brown sugar to the drained rutabaga and cook over low heat until glazed, stirring frequently; about 3 or 4 minutes.