Apricot Balsamic Ice Cream Topping Recipes

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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.

CINNAMON APRICOT ICE CREAM TOPPING



Cinnamon Apricot Ice Cream Topping image

Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.

Provided by Leggy Peggy

Categories     Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 5

1/2 cup apricot preserves
1/2-1 teaspoon cinnamon (depends on your love of cinnamon)
1 tablespoon dry sherry
1 tablespoon brown sugar
1 lemon, zest only

Steps:

  • Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.

APRICOT BALSAMIC ICE CREAM TOPPING



APRICOT BALSAMIC ICE CREAM TOPPING image

Categories     Condiment/Spread     Fruit     Dessert

Yield 6 cups

Number Of Ingredients 6

4 cups apricots, pitted and roughly chopped
1/2 cup balsamic vinegar
1 cup raw sugar
1 3" cinnamon stick
1/2 teaspoon nutmeg
pinch of xanthan gum

Steps:

  • Put all ingredients except xanthan gum in a nonreactive saucepan, cover and bring to a boil over medium high heat. Reduce heat, remove cover, and simmer for 15 minutes. Cool slightly, put in blender and add xanthan gum. Blend to smooth.

APRICOT ICE CREAM SODA



Apricot Ice Cream Soda image

This ginger ale float recipe came from my husband's aunt, who was born in the early 1900s. It's a delightful drink for hot Texas summers. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 20m

Yield 4 servings.

Number Of Ingredients 5

2 cans (15 ounces each) apricot halves, drained
2/3 cup sugar
2 tablespoons lemon juice
1 cup heavy whipping cream, whipped
2 cups chilled ginger ale

Steps:

  • Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

Nutrition Facts : Calories 554 calories, Fat 22g fat (14g saturated fat), Cholesterol 68mg cholesterol, Sodium 34mg sodium, Carbohydrate 92g carbohydrate (88g sugars, Fiber 3g fiber), Protein 3g protein.

BALSAMIC VINEGAR ICE CREAM AND FRUIT



Balsamic Vinegar Ice Cream and Fruit image

Cinnamon-infused, pear, chocolate, even plain-whatever the flavor, balsamic vinegar on ice cream is amazing! -Allison Ochoa, Hays, Kansas

Provided by Taste of Home

Categories     Desserts

Time 5m

Number Of Ingredients 3

2 scoops vanilla ice cream
2 tablespoons balsamic vinegar
1/2 cup mixed fruit

Steps:

  • Drizzle balsamic vinegar over ice cream, top with mixed fruit.

Nutrition Facts : Calories 227 calories, Fat 7g fat (4g saturated fat), Cholesterol 29mg cholesterol, Sodium 63mg sodium, Carbohydrate 39g carbohydrate (36g sugars, Fiber 1g fiber), Protein 2g protein.

APRICOT SAUCE



Apricot Sauce image

Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake, waffles, pancakes, or.....

Provided by Sydney Mike

Categories     Fruit

Time 10m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 6

2 tablespoons cornstarch
1/2 cup sugar
1 1/2 cups apricot nectar
1 tablespoon lemon juice
3/4 teaspoon almond extract
1 cup apricot halves, drained, chopped

Steps:

  • In a sauceman, blend the cornstarch & sugar, then add the nectar.
  • Heat, stirring constantly, until thickened.
  • Remove from the heat & add the rest of the ingredients & mix well.
  • Serve warm or chilled.

APRICOT CHICKEN WITH BALSAMIC VINEGAR



Apricot Chicken with Balsamic Vinegar image

This chicken is cooked with apricots, balsamic vinegar, broth, and thyme. It's super yummy and a hit every time!

Provided by Desta

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 pounds chicken breast tenderloins, cut into bite-size pieces
salt and pepper to taste
1 large onion, chopped
¼ cup balsamic vinegar, or to taste
20 dried apricots
1 cup chicken stock
1 cup apricot preserves
1 tablespoon chopped fresh thyme
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
  • Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 327.3 calories, Carbohydrate 44.6 g, Cholesterol 64.7 mg, Fat 6.4 g, Fiber 2.4 g, Protein 25.1 g, SaturatedFat 1.3 g, Sodium 163.9 mg, Sugar 32.7 g

APRICOT SAUCE



Apricot Sauce image

Categories     Sauce     Fruit     Apricot     Bon Appétit

Yield Makes about 1 3/4 cups

Number Of Ingredients 4

2 cups (or more) water
2/3 cup sugar
2/3 cup dried apricot halves (about 3 ounces)
1 teaspoon vanilla extract

Steps:

  • Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

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