CREAMY CARAMEL SAUCE
Provided by Anne Thornton, Host of Dessert First
Time 4h25m
Yield 3 cups
Number Of Ingredients 2
Steps:
- Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot!
- Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me!
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
APRICOTS IN CARAMEL COGNAC SAUCE
Categories Fruit Dessert Quick & Easy Apricot Cognac/Armagnac Summer Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE
Dinner ready in an hour! Enjoy these tasty roasted pork chops recipe - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 10-inch skillet (preferably nonstick), mix sugar and water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke (do not allow to burn). Remove from heat.
- Add apple, onion, garlic and cinnamon to skillet and stir to coat (sugar may clump and harden at first but will melt again when heated). Return to heat and cook 3 minutes, stirring occasionally, until some liquid escapes from mixture.
- Remove from heat and add vinegar (avert your head; the fumes from the vinegar can take your breath away). Stir and return to heat. Slowly stir in apple cider and broth (sugar may clump-that is okay, it will melt). When all liquids have been added, add bay leaves and thyme.
- Heat to boiling. Reduce heat to medium. Simmer uncovered 20 to 30 minutes, stirring occasionally, until reduced by half.
- Meanwhile, heat oven to 375°F. In 10-inch ovenproof skillet, cook bacon over medium-high heat until crisp and brown. Remove bacon from skillet; drain on paper towels, crumble and set aside. There should be about 1 tablespoon bacon drippings remaining in pan. If there is more, pour off excess; if there is less, add a little vegetable oil.
- Sprinkle pork with salt and pepper. Place pork in bacon drippings in skillet and cook 4 minutes or until brown. Flip and brown on other side, about 4 minutes longer. Cover skillet with lid or foil and place in oven. Roast 8 minutes or until slightly firm when touched and meat thermometer inserted in center reads 155°F (pork will continue to cook to 160°F when removed from oven). Remove pork from skillet and place on plate. Cover tightly with foil; set aside.
- The skillet used to cook the pork should have some cooking liquid in it. Place this skillet over medium heat. Pour the reduced sauce into skillet and stir to combine. Stir in apricot preserves and heat sauce to boiling. Boil 5 minutes, stirring occasionally, until slightly thickened. Remove skillet from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, taste sauce and season with salt and pepper if desired. Remove and discard bay leaves and thyme sprig.
- Place pork on warm serving plates and top with sauce. Sprinkle with crumbled bacon and the parsley.
Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 105 mg, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 48 g, TransFat 1/2 g
APRICOT CARAMEL SAUCE
Categories Sauce Dessert Quick & Easy Low Sodium Apricot Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.
CREAMY CARAMEL SAUCE
Provided by Anne Thornton, Host of Dessert First
Time 4h25m
Yield 3 cups
Number Of Ingredients 3
Steps:
- Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot!
- Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify.
- Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits.
SMOKY APRICOT HOT SAUCE
A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.
Provided by Chef Mo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
- Transfer mixture to a blender and add apricot preserves; puree until smooth.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 154.2 mg, Sugar 8.8 g
APRICOT CRANBERRY SAUCE
Make and share this Apricot Cranberry Sauce recipe from Food.com.
Provided by MizzNezz
Categories Low Protein
Time 25m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In 2 qt.
- saucepan soak apricots in cranberry juice for 10 minutes.
- Add cranberries, sugar, and ginger; heat to boiling.
- Reduce heat and cook uncovered 10 minutes, stirring occasionally.
- Cover and refrigerate till well chilled.
Nutrition Facts : Calories 313, Fat 0.3, Sodium 6, Carbohydrate 81, Fiber 6.8, Sugar 68.3, Protein 1.2
CARAMELIZED APRICOTS WITH ALMOND CREAM
Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
- Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
- Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
- Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
- Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.
APRICOT SORBET
In Brookline, Massachusetts, Ruth Kahan ends a summer meal with this refreshing treat. With only three ingredients, it's simple to blend and freeze.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.
Nutrition Facts :
APRICOT-FIG TRIFLE WITH CARAMEL SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 3h45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
- Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
- Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
- To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
- Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 51 grams, TransFat 0 grams
APRICOT FLAN IN CARAMEL RAISIN SAUCE
Flan is always a welcome sight. This recipe does require for the flans to chill overnight and that is not reflected in preparation. The actual prep time is minimal for the filling and caramel sauce. Recipe was developed for RSC Winter 2005.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Add apricots to a small saucepan and cover only with enough water to cover.
- Bring to a boil and boil for 5 minutes, taking care not to allow apricots to boil dry.
- Drain off any remaining water and pour the cooked apricots into blender jar or food processing bowl.
- Reconstitute the 1/3 cup powdered milk with 2/3 cup of water and add to blender jar.
- Pulse until apricots are chopped fine.
- Add remaining ingredients, except for cashews and raisins, to apricot mixture and pulse to mix thoroughly.
- Combine sugar, water, corn syrup and lemon juice for caramel sauce in a heavy medium saucepan over low heat, stirring only until sugar dissolves.
- When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, approximately 8 to 10 minutes.
- Pour the caramel into four 3/4 cup-ramekins or custard cups.
- Quickly tilt each ramekin to coat sides.
- Set the ramekins into a large baking dish.
- Sprinkle bottoms of ramekins with raisins, pour in custard mixture and sprinkle each with 1 tablespoon chopped cashews.
- Fill baking dish with hot water to reach half-way up sides of ramekins.
- Place in preheated oven and bake for 1 hour or until set.
- Remove flans from water and place on rack to cool.
- When cool, cover and chill overnight.
- Turn out onto individual serving dishes by loosening with a small sharp knife, shake gently and lift off ramekin.
Nutrition Facts : Calories 515.5, Fat 20.5, SaturatedFat 10.2, Cholesterol 156.8, Sodium 219.5, Carbohydrate 78.8, Fiber 1.9, Sugar 69.2, Protein 8.7
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APRICOT PUDDINGS WITH CARAMEL SAUCE RECIPE IDEAS
From houseandgarden.co.uk
Servings 8Published 2016-06-02Estimated Reading Time 2 mins
- Heat the oven to 180°C (gas mark 4). Grease eight individual metal pudding moulds with butter.
- Put the apricots in a bowl. Add the bicarbonate of soda and pour on 400 ml (12½ fl oz) boiling water. Set aside.
- Beat the softened butter and caster sugar until pale and fluffy. Add the beaten eggs, a bit at a time, beating well after each addition.
- Sift in the flour and stir in the almonds. Add the apricots and their juice, then the vanilla and the zest. Mix well. This will be a wet mixture.
- Pour into the prepared tins and bake for 20-25 minutes, or until risen and firm to touch. A skewer inserted into the centre should come out clean.
- When ready to serve, make the sauce by placing the butter, brown sugar and cream in a small saucepan. Bring to the boil and simmer for 5 minutes.
- Carefully turn the puddings out of their tins and place them on a baking tray. Pour about one third of the sauce over the puddings (spooning over some of the chopped apricots and pecans), and place in the oven for 5-7 minutes or until the sauce is golden and bubbling.
- Serve with the remaining hot sauce and thick cream or ice cream. Topics Stone fruit recipes Our favourite Christmas desserts 100 things to bake Recipes for August Recipes for July Recipes using fruit Recipes for April Apricot recipes Desserts and Cakes Recipes.
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