VANILLA-POACHED APRICOTS WITH ZABAGLIONE
Categories Mixer Citrus Egg Fruit Dessert Spring Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Poach apricots:
- Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
- Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
- Make zabaglione:
- Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
- Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
- To serve:
- Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
POACHED APRICOTS
Provided by Food Network
Time 10h10m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Wash and then soak the dried apricots in 2 cups of water overnight.
- Pre-heat the oven to 300 degrees.
- Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
- Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove
ZABAGLIONE WITH POACHED DRIED APRICOTS AND CURRANTS
Serve this Zabaglione with our Poached Dried Apricots and Currants.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.
COUSCOUS WITH DRIED APRICOTS, CURRANTS, AND PISTACHIOS
From an old Gourmet magazine, this dish serves 16 but can be cut in half to make a family side dish that will last for leftovers!
Provided by CaliforniaJan
Categories Grains
Time 25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In each of two 3-quart saucepans bring half of water, oil, cinnamon, cumin, salt, and apricots to a boil. Stir 1 box couscous into each pan and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to 2 shallow baking pans to cool as quickly as possible. Cool couscous completely and with your fingers break up any large lumps. Couscous may be made 1 day ahead and chilled, covered. Bring couscous to room temperature before proceeding.
- Fluff couscous with fork again and stir in currants, pistachios, mint, and salt and pepper to taste.
Nutrition Facts : Calories 112.7, Fat 7, SaturatedFat 0.9, Sodium 367.3, Carbohydrate 12.3, Fiber 1.9, Sugar 9.5, Protein 2.2
POACHED MAHI MAHI (WITH MUSHROOMS AND APRICOTS)
Make and share this Poached Mahi Mahi (with Mushrooms and Apricots) recipe from Food.com.
Provided by Derf2440
Categories Mahi Mahi
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Quarter dried mushrooms and chop apricots
- Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
- To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
- Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
- Cut the Mahi Mahi fillet down the middle to make two steaks
- In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
- Add Mahi Mahi fillets, skin side up, cook for 1 minute
- Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
- Remove fish and place on platter skin side down and keep warm
- Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
- Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve
Nutrition Facts : Calories 326.6, Fat 5.7, SaturatedFat 3, Cholesterol 139.6, Sodium 218.8, Carbohydrate 32.2, Fiber 2.5, Sugar 17.4, Protein 37.8
APRICOT MIGNONETTE
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Combine the shallots, cracked pepper, dried apricots, white wine, and cider vinegar in a small bowl. Season to taste with salt. Stir well to combine, and set aside. Divide into four small bowls, and garnish with tarragon before serving.
POACHED APRICOTS
Make and share this Poached Apricots recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Soak apricots in cold water for 1/2 hour or more.
- Transfer with soaking water to large pan.
- Add sugar, scrape seeds from vanilla beans.
- Add seeds and pod to the pan.
- Bring slowly to a simmer.
- Cook gently till very tender - about 40 minutes.
- Cool then strain.
- Place strained off juice into pot and reduce over heat by 1/3 or.
- till syrupy.
- Cool then serve apricots and juice with cream.
Nutrition Facts : Calories 530.7, Fat 0.8, Sodium 42.8, Carbohydrate 137.7, Fiber 12.2, Sugar 122.3, Protein 5.7
POACHED TURKISH APRICOTS
Make and share this Poached Turkish Apricots recipe from Food.com.
Provided by Alia55
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
- When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.
- Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.
- Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.
- Stir the apricots back into the nuts gently.
- Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
- Spoon the Amarula cream onto 6 white plates.
- Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.
Nutrition Facts : Calories 621, Fat 27.2, SaturatedFat 10.1, Cholesterol 54.3, Sodium 28.9, Carbohydrate 82.6, Fiber 5.8, Sugar 73.2, Protein 8
POACHED APRICOTS WITH ROSEWATER
This low-fat, simple dessert combines tender fruit and fragrant syrup
Provided by Good Food team
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.
Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
POACHED APRICOTS
Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30 apricots
Number Of Ingredients 4
Steps:
- Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.
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