Recipes With Canned Apricots Food

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

Ingredients

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

Ingredients

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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