Apricot Almond Ice Cream Domes Recipes

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APRICOT-ALMOND ICE CREAM SANDWICHES



Apricot-Almond Ice Cream Sandwiches image

Belgian almond-butter thins (such as those made by Jules Destrooper) are very thin and crisp and rectangular in shape; look for them at supermarkets and specialty food stores.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1/4 cup warm brandy
1 cup dried apricots, finely chopped (1/2 cup)
2 tablespoons apricot jam
Unsalted butter, for baking dish
1 pint vanilla ice cream, softened
16 to 24 almond-butter thins

Steps:

  • In a bowl, pour brandy over apricots; let sit 1 minute, then stir in jam to combine. Refrigerate 5 minutes.
  • Butter an 8-inch-square baking dish. Line with parchment paper, leaving a 4-inch overhang. Fold the apricot mixture into ice cream to cover completely; freeze until firm, about 50 minutes.
  • To assemble, cut the ice cream into pieces to match the cookies, and layer to form sandwiches.

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE



Apricot, Almond & Pineapple Sour Cream Coffee Cake image

I created this pineapple sour cream coffee cake recipe for a contest at the Los Angeles County Fair in the 1980s. My kids were very proud of me when my name was called for first place. The cake would be the perfect partner for morning coffee or it'd be a delightful dessert with a scoop of ice cream. -Marina Castle-Kelley, Canyon Country, California

Provided by Taste of Home

Categories     Breakfast

Time 1h30m

Yield 12 servings.

Number Of Ingredients 14

1/2 cup unsalted butter, softened
1 cup superfine sugar
2 large eggs, room temperature
1/2 teaspoon almond extract
1-1/2 cups all-purpose flour
1/2 cup almond flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup sour cream
3/4 cup pineapple preserves
3/4 cup apricot preserves
1/2 cup sliced almonds
Confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

Nutrition Facts : Calories 389 calories, Fat 17g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 182mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT ICE CREAM



Apricot Ice Cream image

Provided by Moira Hodgson

Categories     ice creams and sorbets, project, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 pound apricots
3 whole eggs
3 yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1 teaspoon vanilla extract
10 coriander seeds, crushed coarsely and tied in cheesecloth

Steps:

  • Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
  • Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
  • Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
  • Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
  • Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

APRICOT CREAM TART



Apricot Cream Tart image

Categories     Egg     Dessert     Bake     Quick & Easy     Apricot     Almond     Summer     Jam or Jelly     Gourmet

Yield Makes 6 to 8 servings

Number Of Ingredients 20

For tart shell
1/2 cup slivered almonds (2 oz)toasted and cooled
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg yolk
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
For filling
1 lb firm-ripe apricots, halved, pitted, and each half cut into three wedges
1 tablespoon Disaronno Amaretto
1/4 cup plus 2 tablespoons sugar
1/2 cup fine-quality apricot preserves
1 large egg
1 large egg yolk
2 tablespoons heavy cream
1/8 teaspoon almond extract
Special Equipment
a pastry or bench scraper; a 9- by 1-inch round tart pan with removable bottom; pie weights or raw rice

Steps:

  • Make dough:
  • Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
  • Make filling while dough chills:
  • Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
  • Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
  • Bake tart shell:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
  • Fill and bake tart:
  • Reduce oven temperature to 350°F.
  • Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.

APRICOT ALMOND BUNDT CAKE



Apricot Almond Bundt Cake image

This recipe was passed on to me many years ago by another bundt cake enthusiast! I use the all-fruit variety of apricot preserves.

Provided by Sydney Mike

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 10

1/2 lb unsalted butter
2 cups granulated sugar
2 eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (8 ounce) container sour cream, room temperature
1 cup sliced almonds
1 (12 ounce) bottle apricot preserves

Steps:

  • Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
  • With electric mixer, cream together the butter & sugar.
  • Add eggs, one at a time, before adding extract.
  • In another bowl, sift or whisk together flour, baking powder & salt.
  • Add flour mixture to butter mixture alternately with sour cream.
  • Sprinkle 1/2 cup almonds on bottom of pan.
  • Pour half the batter over nuts.
  • Arrange remaining nuts over batter.
  • Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
  • Pour remaining batter over the preserves.
  • Bake for 55 minutes.

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