Apricot Gelee 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 :

PASSION-FRUIT GELéE WITH BASIL CREAM



Passion-Fruit Gelée with Basil Cream image

Provided by Ruth Cousineau

Categories     Milk/Cream     Food Processor     Dairy     Herb     Dessert     Freeze/Chill     Vegetarian     Basil     Summer     Shower     Passion Fruit     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

For gelée
1 3/4 teaspoons unflavored gelatin (from a 1/4-oz envelope)
1/4 cup water
2 cups passion-fruit nectar (preferably Looza brand)
For cream
1/2 cup loosely packed fresh basil leaves
1/2 cup sugar
1 1/2 cups well-chilled heavy cream
1 teaspoon unflavored gelatin (from another 1/4-oz envelope)
2 tablespoons water
Garnish: 4 fresh basil leaves (optional)
Special Equipment
1 empty egg carton; 4 (6- to 8-oz) slender clear glasses (not stemmed)

Steps:

  • Make gelée:
  • Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon passion-fruit nectar at a time until gelatin mixture is cool, then whisk in remaining nectar.
  • Transfer to a metal bowl and set bowl into a larger bowl half-filled with ice and cold water. Let stand, stirring occasionally, until gelée is consistency of raw egg white, 15 to 25 minutes.
  • Put egg carton in a shallow baking pan and arrange glasses in carton, then tilt glasses to a 45-degree angle. Divide gelée among glasses. Carefully transfer pan with glasses to refrigerator and chill until gelée is set, at least 1 hour.
  • Make cream when gelée has set:
  • Pulse basil, sugar, and a pinch of salt in a food processor until finely chopped, then transfer to a bowl and add cream, stirring just until sugar is dissolved.
  • Sprinkle gelatin over water in a small saucepan and let stand 1 minute to soften. Cook over low heat, stirring, until gelatin is dissolved, 1 to 2 minutes. Remove from heat and whisk in 1 tablespoon basil cream at a time until gelatin mixture is cool, then whisk in remaining cream. Pour through a fine-mesh sieve into a metal bowl, pressing hard on solids and then discarding them.
  • Set bowl in a larger bowl half-filled with ice and cold water and let stand, stirring occasionally, until cream is consistency of raw egg white, 15 to 25 minutes.
  • Holding 1 glass of gelée at a 45-degree angle, slowly fill glass with basil cream, gradually righting glass as filled. Fill remaining glasses in same manner. Chill, covered, until set, at least 1 hour.

RUTH REICHL APRICOT PIE



Ruth Reichl Apricot Pie image

Ruth Reichl, the celebrated food writer and editor in chief of Gourmet magazine, is a regular Greenmarket shopper. She says this recipe works very well with mushy apricots, too ripe for easy eating, as well as with underripe apricots, which will require more sugar. (You can also use peaches: quarter them after pitting.) Serve some whipped cream or ice cream on top.

Provided by Food Network

Categories     dessert

Yield 8 servings

Number Of Ingredients 6

1 stick (1/4 pound) unsalted butter
3/4 cup light brown sugar (more if using underripe fruit)
3/4 cup all-purpose flour
1/2 teaspoon grated nutmeg
2 1/2 to 3 pounds apricots, peeled, halved, and pitted
1 prepared piecrust

Steps:

  • Preheat the oven to 450 degrees F.
  • In a small saucepan over medium heat, melt the butter. Stir in the brown sugar. When melted, remove from the heat. Stir in the flour and nutmeg.
  • Pile the apricots into the prepared piecrust. Spread the butter mixture on top, patting it all the way to the edges.
  • Bake the pie in the bottom third of the oven for 10 minutes. Reduce the temperature to 350 degrees F. and bake 45 to 50 minutes longer, until the topping is golden brown and the apricots are very tender. Cover loosely with foil if the top is getting too brown. Let cool on a rack.

APRICOT ALMOND GALETTE



Apricot Almond Galette image

This simple recipe has a layer of almond paste and then fresh apricots on top. Feel free to substitute your favorite fruit.

Provided by Ms. Munchie

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 1h

Yield 8

Number Of Ingredients 7

10 small fresh apricots, pitted and quartered
⅓ cup white sugar
1 cup almond meal
½ cup confectioners' sugar
1 egg
1 (9 inch) refrigerated pie crust (such as Pillsbury®)
⅓ cup apricot jam, melted

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
  • Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
  • Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.

Nutrition Facts : Calories 290.3 calories, Carbohydrate 42.6 g, Cholesterol 23.3 mg, Fat 10.8 g, Fiber 1.5 g, Protein 8.3 g, SaturatedFat 2.3 g, Sodium 132.3 mg, Sugar 24.7 g

APRICOT GELT



Apricot Gelt image

Instead of buying chocolate coins this Hanukkah, try our fruity twist on handmade gelt using apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 4 dozen

Number Of Ingredients 3

1 pound dried Turkish apricots
1 pound dark chocolate, finely chopped
Foil candy wrappers

Steps:

  • Using a heavy mallet, flatten apricots to 1/4 inch thick; set aside. Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).
  • Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set.
  • Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers.

APRICOT GALETTE



Apricot Galette image

Categories     Food Processor     Dessert     Bake     Apricot     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 5

1/4 cup sliced almonds
1/4 cup confectioners' sugar
6 fresh apricots (preferably underripe and very tart)
half a 17 1/4-ounce package frozen puff pastry sheets (1 sheet)
1 tablespoon granulated sugar

Steps:

  • Preheat oven to 425°F. In a food processor pulse almonds with confectioners' sugar until finely ground. Pit apricots and cut into 1/8-inch-thick wedges. On a lightly floured surface unfold pastry sheet and cut out a 9-inch round. Transfer round to a buttered large shallow baking pan and prick pastry all over with a fork. Spoon almond mixture evenly over pastry, leaving a 1/4-inch border. Decoratively arrange apricot wedges, overlapping them, on top of almond mixture and sprinkle with granulated sugar.
  • Bake galette in middle of oven until edges are golden brown, about 30 minutes. With a metal spatula transfer galette to a rack to cool.

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