APRICOTS, YOGURT, AND HONEY
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.
Categories Fruit Breakfast Dessert No-Cook Kid-Friendly Quick & Easy Yogurt Apricot Pistachio Cookie Small Plates
Yield Makes 1 serving
Number Of Ingredients 4
Steps:
- 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
- 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.
APRICOT HONEY SYRUP
Simple and great over fresh fruit, pancakes and waffles or french toast stuffed with cream cheese. GIVE THIS AS A GIFT--just put in jars have them store it in frig until ready to use, then just heat.
Provided by southern chef in lo
Categories Fruit
Time P24DT10m
Yield 1 quart
Number Of Ingredients 5
Steps:
- Soak the apricots in water overnight.
- Drain off water. Purée apricots. Add honey and simple syrup. Store in refrigerator.
- Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
- To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.
Nutrition Facts : Calories 6736, Fat 1.2, Sodium 72.9, Carbohydrate 1780.3, Fiber 18.6, Sugar 1756, Protein 10.8
APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP
Categories Cake Citrus Dairy Nut Dessert Bake Yogurt Summer Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 11
Steps:
- Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
- Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
- Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.
APRICOT ORANGE SYRUP WITH AMARETTO
My parents have an apricot tree, so I've eaten fresh apricots all my life. I'm used to eating them fresh only, but I recently purchased some apricots that ripened very quickly. I wanted to make a jam or syrup out of them and couldn't find what I wanted, so I made something up. The result is a very sweet, thick syrup. Leave out the amaretto if you don't use it in cooking.
Provided by pomplemousse
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 2h15m
Yield 8
Number Of Ingredients 8
Steps:
- Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
- Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 20 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.7 g, Sodium 1 mg, Sugar 18.6 g
APRICOT SYRUP
Make and share this Apricot Syrup recipe from Food.com.
Provided by Suzie_Q
Categories Sauces
Time 50m
Yield 6 half pints, 6 serving(s)
Number Of Ingredients 5
Steps:
- Puree about 1/2 apricots and 1/2 water in blender.
- Turn into large saucepan.
- Repeat with second half of apricots and water.
- Add sugar, lemon juice and corn syrup. Stir over medium high heat until sugar dissolves and it comes to a boil.
- Boil and stir for 5 minutes.
- Skim.
- Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.
Nutrition Facts : Calories 600.1, Fat 0.6, Sodium 6.4, Carbohydrate 153.3, Fiber 3, Sugar 148.2, Protein 2.1
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