Apricot Confection Recipes

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30 FRESH APRICOT RECIPE COLLECTION



30 Fresh Apricot Recipe Collection image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Breakfast Cookies with Apricots and Dates
Apricot Scones
Apricot Strawberry Smoothie
Apricot Almond Baked Oatmeal
Apricot Chicken
Apricot and Chorizo Bolognese with Turmeric Pasta
Apricot Pecan Quick Bread
Dried Apricot Blue Cheese Canapes with Walnuts
Honey, Apricot, and Almond Goat Cheese Spread
Arugula Salad with Quinoa, Apricot u0026amp; Avocado
Chicken Salad with Apricots, Almonds, and Tarragon
Baked Brie
Apricot Balsamic Pork Chops
Apricot Crisp
Apricot Chutney
Mozzarella Stuffed Apricots
Apricot Chickpea Stew
Basmati Rice Pilaf with Dried Fruit and Almonds
Apricot Carrots
Apricot Dijon Salmon and Broccoli
Roasted Asparagus with Apricot Sauce
Baked Apricot Chicken Wings
Apricot Turkey Burgers
Grilled Honey Apricots
Almond Date Apricot Sugar Plums
Apricot Hamantaschen
Kolaczki
Coconut Apricot Bars
Apricot Cake with Coconut
Roasted Apricot and Honey Ice Cream

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an apricot dish in 30 minutes or less!

Nutrition Facts :

HOW TO MAKE APRICOT PASTE



How to Make Apricot Paste image

Serve with sliced cheese, nuts, olives and crackers.

Provided by Renee Pottle

Categories     Appetizer

Time 1h40m

Number Of Ingredients 4

5 cups of halved, pitted fresh apricots (about 2 lbs)
2 Tbsp water
2 cups sugar (rose or lemon flavored sugar would be a nice addition)
2 Tbsp lemon juice

Steps:

  • Add apricots and water to a large, preferably non-stick, saucepan.
  • Bring almost to a boil, reduce heat and simmer until apricots are tender.
  • Remove from heat and let cool slightly.
  • Transfer to a food processor, or use an immersion blender.to puree the fruit. You should have about 5 cups of puree.
  • Return puree to saucepan. Add sugar and lemon juice.
  • Simmer mixture over low to medium-low heat until mixture thickens, stirring often to prevent scorching. This took me about 1 and ¼ hours.
  • Thickened mixture will leave a clear space in the pan when you pull your spoon through it.
  • Pour into a greased 8 x 8 pan and let cool.
  • Let the paste dry at room temperature until the top is dry and no longer sticky. Remove from pan, invert and let the bottom dry. This may take anywhere from 2-3 days in an arid environment to a week or more. Alternatively, dry in a food dehydrator or set in the sun to dry (cover with cheesecloth to keep the bugs away!).
  • Wrap in plastic wrap and store in the refrigerator for up to 4 months.

APRICOT CONFECTIONS



Apricot Confections image

Provided by From Cathy Barrow, who blogs at MrsWheelbarrowcom

Yield 60

Number Of Ingredients 4

1/2 cup dried unsulphured unsweetened apricots
2 cups sweetened shredded coconut
2/3 cup sweetened condensed milk
1 to 2 cups confectioners' sugar

Steps:

  • 1 Combine the apricots and coconut in the bowl of a food processor
  • 2 Add the sweetened condensed milk; pulse to form a dough that holds together
  • 3 Spread the confectioners' sugar on a baking sheet or a large plate; use a little to dust your hands
  • 4 Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball
  • 5 Roll each one in the sugar until well coated
  • 6 Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing

Nutrition Facts : Calories 40 calories, Fat 2 g, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 6 g

APRICOT CONFECTION



Apricot Confection image

A cross between a cookie and a candy. Absolutely irresistible.

Provided by Lillian Bowers

Categories     No-Bake Cookies

Yield 24

Number Of Ingredients 6

3 eggs
½ cup white sugar
¾ cup chopped walnuts
2 cups flaked coconut
7 ½ ounces vanilla wafers, crushed
8 ounces dried apricots

Steps:

  • Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
  • Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
  • Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 20.1 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 54.4 mg, Sugar 11.6 g

APRICOT CONFECTIONS



Apricot Confections image

This is the first time for making these. They are from Cathy Barrow, who blogs for MrsWheelbarrow.com. This recipe was posted in the Washington Post, Dec. 8, 2010. My friend Toni put me on to their Christmas cookie section. Thanks Toni. I doubled the recipe and got 79 pieces. The recipe says 60 small candies. I used a small cookie scoop abt. 3/4 tsp., they were using 1/2 tsp. The recipe also says these are a little sweet, a little tart, a little chewy. Another addition to my Christmas Candy Boxes.

Provided by Julia Ferguson @judyjellybean

Categories     Fruit Desserts

Number Of Ingredients 4

1/2 cup(s) dried apricots
2 cup(s) sweetened shredded coconut
2/3 cup(s) sweetened condensed milk
1 - 2 cup(s) confectioners' sugar

Steps:

  • *Combine apricots and coconut in the bowl of a food processor. Add the sweetened condensed milk; pulse to form a dough that holds together. *Note: I pulsed the apricots by their self a couple of times before adding the coconut, then pulsed again before adding the milk.
  • Spread confectioners sugar on a baking sheet or a large plate; use a little to dust your hands.
  • Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball. Roll each one in the sugar until well coated. Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing.

CHOCOLATE CHIP APRICOT BARS



Chocolate Chip Apricot Bars image

Categories     Food Processor     Chocolate     Dessert     Bake     Kid-Friendly     Apricot     Pecan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 16 bars

Number Of Ingredients 13

For apricot filling
6 ounces dried apricots (about 1 cup firmly packed), chopped fine
1/4 cup granulated sugar
3/4 cup water
1 teaspoon vanilla extract
For chocolate chip mixture
1 1/3 cups pecans (about 4 ounces)
1 cup all-purpose flour
2/3 cup firmly packed light brown sugar
1/2 teaspoon salt
2/3 cup semisweet chocolate chips
1 stick (1/2 cup) cold unsalted butter, cut into bits
confectioners' sugar for sprinkling bars

Steps:

  • Make apricot filling:
  • In a 1 1/2-quart heavy saucepan combine apricots, granulated sugar, and water and simmer, covered, 15 minutes. Remove lid and simmer mixture, stirring and mashing apricots, until excess liquid is evaporated and filling is thickened. Stir in vanilla.
  • Preheat oven to 350°F. and grease and flour an 8-inch-square baking pan, knocking out excess flour.
  • Make chocolate chip mixture:
  • In a shallow baking pan toast pecans in middle of oven until golden brown, 8 to 10 minutes, and cool. In a food processor pulse pecans, flour, brown sugar, and salt until pecans are coarsely chopped. Add chocolate chips and butter and pulse until pecan mixture resembles coarse crumbs.
  • Press about half of chocolate chip mixture onto bottom of prepared baking pan and spread evenly with apricot filling. Crumble remaining chocolate chip mixture evenly over apricot filling, pressing it down slightly, and bake confection in middle of oven 1 hour, or until golden. Cool confection completely in pan on a rack. Sprinkle confection with confectioners' sugar and cut into 16 bars.

APRICOT CONFECTION



Apricot Confection image

A cross between a cookie and a candy. Absolutely irresistible.

Provided by Lillian Bowers

Categories     No-Bake Cookies

Yield 24

Number Of Ingredients 6

3 eggs
½ cup white sugar
¾ cup chopped walnuts
2 cups flaked coconut
7 ½ ounces vanilla wafers, crushed
8 ounces dried apricots

Steps:

  • Snip apricots into small strips. Sprinkle with water and let stand in a sealed container overnight.
  • Combine eggs, sugar, and apricots. In a lightly buttered skillet cook the apricot mixture over low heat for 10 minutes. Stir in the nuts, vanilla wafer crumbs and 1/2 of the coconut.
  • Shape mixture into small balls. Roll balls in the remaining coconut. Store in a tightly covered box. These taste best after aging for a few days.

Nutrition Facts : Calories 141.5 calories, Carbohydrate 20.1 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1.7 g, Protein 2.2 g, SaturatedFat 2.5 g, Sodium 54.4 mg, Sugar 11.6 g

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