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.

GLAZED APRICOTS

Steps:

• Combine the water, honey and sugar in heavy large saucepan over medium heat and cook until the sugar dissolves.Add the apricots and cook until apricots are tender and syrup is reduced and thinly coats spoon, stirring frequently, about 20 minutes. Cool apricots in syrup for at least 2 hours. Remove the apricots from the syrup (apricots will be sticky). Drain them on paper towels to remove any excess syrup.

APRICOT-MUSTARD GLAZE

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

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.

APRICOT GLAZE

Steps:

• Bring the preserves and rum to a boil in a small saucepan over medium heat, stirring often. Cook, stirring often, until the last drops that cling to the spoon are very sticky and reluctant to leave the spoon, 2 to 3 minutes. Strain through a wire sieve into a small bowl, pressing hard on the solids. Use warm.
• RED CURRANT GLAZE
• Substitute red currant preserves for the apricot preserves.

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.

APRICOT GLAZE FOR SHRIMP KEBABS

Steps:

• In a small bowl, combine glaze ingredients. Liberally brush on meat and vegetables throughout grilling.

APRICOT GLAZED PORK

Steps:

• Preheat oven to 350°F.
• In a bowl, combine the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix with the bread crumbs. Liberally brush the chicken with the preserves, then coat the pork slices evenly with the bread crumb mixture. Arrange the slices on a parchment lined baking sheet.
• Bake for 20 to 25 minutes or until an internal temperature of 145°F is reached and juices run clear.

APRICOT GLAZE

Steps:

• In a small bowl, combine jam with 2 tablespoons warm water. Stir until jam melts and becomes thinner. Pass through a medium sieve.

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.