Apricot Flan In Caramel Raisin Sauce Recipes

CRANBERRY SAUCE WITH APRICOTS, RAISINS, AND ORANGE

Steps:

• In a large saucepan over medium heat, mix the orange juice, water, cranberries, sugar, apricots, raisins, and orange zest. Stir constantly until sugar has dissolved, about 5 minutes. Bring to a boil, and cook 10 minutes, or until cranberries have burst. Remove from heat, and chill at least 8 hours, or overnight, before serving cold.

CREAMY CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

APRICOT-FIG TRIFLE WITH CARAMEL SAUCE

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.

FLAN WITH CARAMEL SAUCE

Steps:

• First preheat your oven to 350 degrees.
• Second prepare caramel sauce
• Step 1 In a sauce pan add your sugar and vinegar stir until its a caramel color as dark or light as you like
• Step 2 Pour the sauce which will harden in your individual dishes or one round or square pyrex pan
• Flan.
• Step 1 pour your condensed milk into a medium size mixing bowl add you milk and eggs mix well then add you vanilla extract and mix well.
• Step 2 Put you dishes or pans in other larger pans and then pour flan mixture in them ( I usually put them in the oven with the racks pulled out half ways then pour the flan in the containers) then once you have the pans/ dishes filled pour hot tap water around the filled containers and bake for about 1 hour or until the flan is a nice browned color.

APRICOTS IN RUM-RAISIN SAUCE

Steps:

• Boil apricot syrup in heavy small saucepan until reduced to 2/3 cup, about 15 minutes. Mix in 3 tablespoons raisins, 2 tablespoons rum and 1/2 teaspoon ground cinnamon. Reduce heat to medium-low and simmer 1 minute. Transfer to medium bowl and mix in 3 tablespoons honey. Refrigerate sauce until cold, at least 1 hour. Mix in apricots. (Rum-raisin sauce can be prepared 1 day ahead. Cover and keep refrigerated.) Scoop ice cream into bowls; top with apricots and sauce.

PUMPKIN TART WITH CARMEL-RUM-RAISIN SAUCE

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 450°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Place tart in oven on heated cookie sheet. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.4. In medium saucepan, combine all sauce ingredients mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 105 mg 4% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 39 g * Protein: 3 g * Vitamin A: 160% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Fat

PUMPKIN TART WITH CARMEL-RUM-RAISIN SAUCE

Steps:

• 1. Place cookie sheet in oven on middle rack to heat. Heat oven to 450°F. Prepare pie crust for one-crust filled pie using 10-inch tart pan with removable bottom.2. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Place tart in oven on heated cookie sheet. Bake at 450°F. for 35 to 50 minutes or until crust is deep golden brown. Cool 1 hour.4. In medium saucepan, combine all sauce ingredients mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat to low simmer 5 minutes, stirring constantly. Serve sauce with tart. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/12 of Recipe * Calories: 310 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 3 g 15% * Cholesterol: 45 mg 15% * Sodium: 105 mg 4% * Total Carbohydrate: 53 g 18% * Dietary Fiber: 1 g 4% * Sugars: 39 g * Protein: 3 g * Vitamin A: 160% * Vitamin C: 2% * Calcium: 6% * Iron: 8% * Dietary Exchanges: 1 Starch, 2 1/2 Fruit, 1 1/2 Fat or 3 1/2 Carbohydrate, 1 1/2 Fat

APRICOT CARAMEL SAUCE

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.

APRICOT FLAN IN CARAMEL RAISIN SAUCE

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.