Apricot Brandy Sauce Recipes

APRICOT BRANDY SAUCE

Steps:

• 1. Combine jam, water, and sugar in a saucepan. Bring to boiling and cook over low heat 5 to 10 minutes, stirring to prevent scorching. 2. Force mixture through a sieve. Stir in apricot brandy.

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE

Steps:

• Make sauce:
• In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
• Preheat oven to 450° F.
• Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
• Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
• Slice duck on the diagonal and serve with sauce.

BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE

Steps:

• For sauce:
• Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
• For beignets:
• Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
• Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
• Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
• Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
• Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.

APRICOT BRANDY

Steps:

• Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
• Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
• Batch is ready.
• You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.

APRICOTS IN CARAMEL COGNAC SAUCE

Steps:

• Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
• Serve warm or at room temperature.

ALMOND CAKE WITH APRICOT BRANDY SAUCE

Steps:

• Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside.
• With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
• Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
• Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
• To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.