Recipes With Canned Apricots Food

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EASY APRICOT TURNOVERS



Easy Apricot Turnovers image

These little turnovers make a nice special late breakfast or mid morning treat, with a large milky coffee or have them for a quick dessert served with a scoop of ice-cream and/or whipped cream :) *You can use mashed, canned apricots in place of the conserve or jam. Also, try with other fruits such as cooked apple or berry conserves or jams. Your choice:)

Provided by Jen T

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 3

1 sheet ready rolled frozen puff pastry (thawed)
4 tablespoons apricot conserve or 4 tablespoons apricot jam
2 tablespoons sifted icing sugar

Steps:

  • Pre heat the oven to 375'F/190'C.
  • On a floured board cut the pastry with a sharp knife into four squares.
  • Place a tablespoon of apricot conserve on to the middle of each square of pastry.
  • Using a pastry brush, brush the edges of each with a little cold water and fold each square over to form a triangle.
  • Gently press the edges together.
  • Place carefully on a baking sheet and bake for 15-20minutes, or until risen and golden brown.
  • Remove to a wire rack to cool a little then dust generously with the sifted icing sugar and serve.
  • *If you don't have ready rolled pastry just use 8oz/225g ready puff pastry and roll out on floured board to make a 10"/25cm square, then cut into four squares.

Nutrition Facts : Calories 384.5, Fat 23.4, SaturatedFat 5.9, Sodium 152.8, Carbohydrate 39.6, Fiber 0.9, Sugar 12.2, Protein 4.5

CANNED APRICOTS WITH ORANGE PINEAPPLE SYRUP



Canned Apricots With Orange Pineapple Syrup image

Had a whole lug of fresh apricots, 26#s decided to make a flavored sugar syrup. Very easy. Makes 12-14 quarts or approx. 24-26 pints. Flavored syrup can be frozen and added to ice tea or lemonade.

Provided by Montana Heart Song

Categories     Breakfast

Time 40m

Yield 14 quarts, 50-56 serving(s)

Number Of Ingredients 6

26 lbs fresh apricots, 1 lug, washed, pitted and halved
1/2 cup lemon juice
3/4 cup sugar
1 (46 ounce) can pineapple juice
2 (3 ounce) packages orange Jell-O
1 1/2 cups hot water

Steps:

  • Wash jars in hot soapy water. Rinse well.
  • Turn oven to 250 degrees. Place jars upside down in 9X13 pan and place in oven. Pour hot water around the jars, about an 1 1/2 inchs.
  • In water bath canner, add water half full.
  • Place rack on the canner above the water. Put lid on and heat.
  • In large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. Stir until dissolved.
  • Heat moderate heat until hot, add apricots and gently stir until hot.
  • Heat seals in a separate saucepan of hot water.
  • Fill hot jars leaving 2 inches of head room. Use a knife blade to go on each side of jar to eliminate air pockets.
  • Wipe rim and sides of jar with a clean hot wet cloth. Place seal on jar and screw on ring tight. Place in the rack in canner.
  • Do this with each jar. I like to load the apricots and top off with hot syrup.
  • Lower rack into canner, place lid. When water comes to a rolling boil over the jars, time for 20 minutes. Lift out rack.
  • and place jars carefully on towelled counter out of drafts. When you hear the "pop" the jars have sealed.
  • You may also turn them upside down and leave them. They will seal from the pressure also.
  • You may freeze the additional syrup in ice cups and add to lemonade or ice tea.

Nutrition Facts : Calories 152.4, Fat 0.9, SaturatedFat 0.1, Sodium 18.9, Carbohydrate 35.9, Fiber 4.8, Sugar 30.4, Protein 3.7

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