Apricot Brioche Recipes

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FRESH APRICOT COBBLER



Fresh Apricot Cobbler image

When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.

Provided by krazykid

Categories     Desserts     Cobbler Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup water
¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups halved fresh apricots
1 tablespoon butter
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons butter
2 tablespoons white sugar
1 ½ cups milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
  • Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g

BROWN-BUTTER APRICOTS WITH BRIOCHE AND ICE CREAM



Brown-Butter Apricots with Brioche and Ice Cream image

Provided by Martha Stewart

Categories     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 7

1 pound ripe or overripe apricots (about 5), halved, pitted, and sliced into roughly 1-inch-thick wedges
1/2 cup sugar, divided
4 slices brioche (each 3/4 inch thick)
10 tablespoons unsalted butter, divided
Pinch of coarse salt
1 tablespoon water
1 pint vanilla ice cream

Steps:

  • Gently toss apricots with 3 tablespoons sugar. Place remaining 5 tablespoons sugar on a rimmed plate and dip both sides of each brioche slice in sugar, coating well. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat until foaming. Add 2 brioche slices to pan and cook until golden brown on bottoms, 2 to 3 minutes. Flip slices, add 1 tablespoon butter, and cook until other sides are golden brown. Transfer to a plate and repeat with remaining 2 slices.
  • Wipe out pan and increase heat to medium-high. Add remaining 4 tablespoons butter and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 3 minutes. Add apricots and salt and cook, swirling pan to coat apricots in butter, until heated through, about 1 minute more.
  • Remove pan from heat, add water, and swirl to create a smooth sauce. Divide brioche among 4 plates. Top each with apricots, sauce, and a scoop of ice cream. Serve immediately.

APRICOT BRIOCHE



Apricot brioche image

When toasted and buttered this delicately flavoured bread is a breakfast in itself

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Brunch, Side dish, Snack, Treat

Time 16h

Yield Makes 2 loaves

Number Of Ingredients 8

375g strong white flour
50g caster sugar
7g sachet fast-action yeast
2 tsp salt
100ml milk
4 eggs
175g butter , softened
140g dried apricots , diced

Steps:

  • In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough - 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
  • Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
  • Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.

Nutrition Facts : Calories 216 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

FRENCH TOASTED APRICOT BRIOCHE



French Toasted Apricot Brioche image

Provided by Florence Fabricant

Categories     breakfast, brunch, dinner, lunch, dessert, main course

Time 40m

Yield 8 servings

Number Of Ingredients 10

8 tablespoons unsalted butter
6 tablespoons brown sugar
3 pounds ripe apricots
1/2 cup brandy
1 baked brioche loaf
4 large eggs
1 1/2 cups apricot nectar
2 tablespoons grated orange peel
Pinch of nutmeg
Vanilla ice cream or softly whipped cream (optional)

Steps:

  • Preheat oven to 500 degrees. Lightly butter a large shallow baking dish and sprinkle it with 1 tablespoon of the sugar.
  • Cut the apricots in half, remove the pits and place them, cut side up, in the baking dish, in a single layer if possible. Sprinkle them with 3 tablespoons of the sugar and the brandy. Bake for about 20 minutes, until they begin to brown around the edges. Remove the apricots from the oven and set aside.
  • Meanwhile, slice the brioche into 8 equal slices and cut each slice in half.
  • Beat the eggs in a bowl and stir in the nectar. Stir in the orange peel, 2 tablespoons of the sugar and the nutmeg. Pour this mixture into a shallow dish and add the slices of brioche, turning them so they can soak up the liquid. Set aside.
  • Heat half the remaining butter in a large, heavy skillet or a griddle. Fry the soaked brioche slices to brown lightly on each side, adding more butter to the skillet as needed.
  • Place 2 pieces of the browned brioche side by side on each of eight dessert plates, leaving about 2 inches of space between the slices of brioche. Spoon the apricots into the space between the pieces of brioche and on top of them. Serve at once, with ice cream or whipped cream on the side, if desired.

Nutrition Facts : @context http, Calories 477, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 18 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 9 grams, Sodium 270 milligrams, Sugar 30 grams, TransFat 0 grams

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