TURKISH STUFFED APRICOTS
Beautiful dried Turkish apricots are soaked, candied with lemon scented syrup, stuffed with rich cream, and garnished with crunchy pistachios to make the perfect, lightly sweet one bite treat! Serve them after dinner, as an appetizer, for afternoon tea, or even for breakfast.
Provided by Julie Cockburn
Categories Dessert
Number Of Ingredients 5
Steps:
- Soak the apricots in 2 cups of cold water for 8 hours or overnight.
- After the apricots have finished soaking, remove them from their soaking liquid. You should have about 1 cup of liquid left. Add more water if needed to reach 1 cup.
- Combine the soaking liquid with the lemon juice and sugar in a medium saucepan, and bring to a boil. Gently add the apricots to the liquid, and reduce the heat to a simmer. Cook, stirring occasionally, until the apricots are very tender, but not mushy, 10 to 20 minutes. I found the apricots cooked unevenly, so it's best to check the apricots as you go and remove them individually to a plate when they are tender. Allow the apricots to cool to room temperature.
- Once all the apricots are removed from the liquid, increase the heat to a full boil, and continue to cook until the sauce is reduced slightly and starting to become syrupy. It should easily coat the back of a spoon. Remove from the heat and allow to cool.
- Use a paring knife to gently open each apricot about halfway. Carefully spoon the filling into each, then dip the exposed filling in the chopped pistachios.
- Arrange the stuffed apricots on a serving platter, drizzle with the syrup, and scatter any remaining pistachios over top.
APRICOT SALAD
This is a great salad for the holidays due to the very festive orange color.
Provided by Cindy Carnes
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 18
Number Of Ingredients 9
Steps:
- In a small saucepan, combine gelatin, sugar and water. Bring to a boil and mix until dissolved. Remove from heat, add baby food and pineapple with juice. Stir, set aside to cool for 10 minutes.
- In a small bowl, combine the cream cheese and sweetened condensed milk, mix together until smooth. Pour into fruit mixture and whisk together.
- Stir in pecans and pour into a 9x13 inch pan. Refrigerate until chilled. Top with thawed whipped topping if desired. Sprinkle with pecans to decorate and cut into squares.
Nutrition Facts : Calories 256 calories, Carbohydrate 37.8 g, Cholesterol 21.1 mg, Fat 10.9 g, Fiber 0.6 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 102.6 mg, Sugar 35 g
UNIQUE EGG SALAD FOR ONE
This makes enough egg salad for a fast lunch for one. I loved a ton of the recipes for egg salad on Recipezaar but needed something that I had all of the ingredients on hand. It's a little unique but tasty.
Provided by Sharon the Rocket
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Dice up eggs in bowl.
- Stir all other ingredients into eggs.
- Spread on bread or crackers.
RICOTTA STUFFED APRICOTS
Make and share this Ricotta Stuffed Apricots recipe from Food.com.
Provided by superlib
Categories Dessert
Time 15m
Yield 5 dozen, 10 serving(s)
Number Of Ingredients 4
Steps:
- Mix ricotta, honey and cinnamon.
- Spoon mixture into a piping bag with a star tip. I use a #18, but any size will work as long as it is large enough for the ricotta mixture to be piped through it.
- Take each apricot and roll it in your fingers to reveal the hole made when the pits were removed. Pipe the ricotta mixture into this hole, filling the apricot.
Nutrition Facts : Calories 165.5, Fat 3.4, SaturatedFat 2, Cholesterol 12.6, Sodium 25.4, Carbohydrate 32.8, Fiber 3.4, Sugar 27.8, Protein 4.3
APRICOT & HAZELNUT STUFFING
Fantastic as part of your Christmas lunch - so much more than just a stuffing for the turkey
Provided by Good Food team
Categories Dinner, Side dish
Time 45m
Yield Makes about 16 balls
Number Of Ingredients 9
Steps:
- Fry onions in the butter. Stir in nuts; fry until golden. Remove from the heat, add apricots, breadcrumbs, parsley and lemon zest. Mix in the egg and season. Use half to stuff the neck end of the turkey; shape the rest into balls.
- Put the balls in a buttered baking dish, then drizzle with oil. Bake for 30 mins until golden, or roast them around the turkey.
Nutrition Facts : Calories 124 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.28 milligram of sodium
APRICOT ALMOND STUFFING
I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.
Provided by Northwestgal
Categories Brunch
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
- In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
- Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
- Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
- NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
- TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.
Nutrition Facts : Calories 321.9, Fat 19.1, SaturatedFat 9, Cholesterol 43.9, Sodium 553.1, Carbohydrate 32.4, Fiber 3.2, Sugar 13.4, Protein 7.1
APRICOT SALAD
Colorful gelatin salad adds a spot of brightness to any table. It blends well with this holiday feast. We children didn't know if it should be a salad or dessert, with its smooth texture and delicate flavor.-Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts Side Dishes
Time 20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.
Nutrition Facts : Calories 235 calories, Fat 11g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 121mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 4g protein.
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