APRICOT AND HONEY HAM GLAZE
I found this recipe years ago and use this glaze whenever I make a ham now.
Provided by Cheryl Gausdal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Ham Glaze Recipes
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- Stir together the apricot jam, honey, hot English mustard, and orange marmalade in a bowl until the mixture is well combined.
Nutrition Facts : Calories 57.4 calories, Carbohydrate 15.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 23.8 mg, Sugar 12.1 g
APRICOT BREAD PUDDING
Apricots and almonds always make a good pairing. Even apricots that are less than sweet will develop an intense flavor when they bake. Separating the eggs and beating the whites to a soft meringue, then folding the meringue into the bread mixture lightens the bread pudding. It will puff when it bakes.
Provided by Martha Rose Shulman
Categories dessert
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Cut the bread into 3/4-inch squares. Combine the milk, vanilla and almond extract and toss with the bread in a medium bowl. Cover and refrigerate for 2 hours or longer.
- Preheat the oven to 375 degrees. Butter a 9-inch ceramic tart pan or 2-quart baking dish. Arrange the apricots in the dish. Remove the soaked bread from the refrigerator and beat with a whisk or an immersion blender until it becomes a mush. Beat in the egg yolks, almond flour, cinnamon and honey.
- In a clean, dry bowl or the bowl of a stand mixer fitted with the whip attachment, begin beating the egg whites on low speed. Gradually add the sugar, turn up the speed to high and whip until the egg whites form a soft meringue, about 1 minute. Be careful not to overbeat, as you do not want the mixture to dry out.
- Using a rubber spatula, gently fold the egg whites into the bread mixture. Scrape into the baking dish. Sprinkle the sliced almonds on top.
- Bake 40 minutes, until puffed and golden brown. Serve warm.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 102 milligrams, Sugar 18 grams, TransFat 0 grams
WHOLE WHEAT HONEY DOUGHNUTS WITH APRICOT JELLY
Steps:
- In a small saucepan, combine water, orange juice and honey. Heat to 110 degrees F. Add the yeast and stir to dissolve. Place liquid/yeast mixture in the bowl of an electric mixer with a paddle attachment. In a large bowl, sift together the flour, whole-wheat flour and salt. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Add egg yolks and melted butter and mix on low speed until dough is formed. Turn dough out onto a well-floured surface. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm draft-free location for 1 1/2 hours to rise. Remove dough from bowl and place on a floured surface. Roll out to 1/4-inch thick and cut into 3-inch circles. Place circles on a lightly oiled sheet pan. Cover with a towel and let rise for 30 minutes. In a deep pot, heat the vegetable oil to 360 degrees. Fry the donuts in the oil, a few at a time. Fry each side for about 3 minutes or until golden brown. In a shallow pie plate, combine the sugar and cinnamon. Remove the doughnuts from the oil and dredge in the cinnamon sugar. Place apricot jelly in a pastry bag fitted with a small plain tip. Poke the tip into the side of the doughnut and gently squeeze the filling evenly into all of the doughnuts.;
APRICOT PUDDING
A steamed pudding is crowned by a jammy topping of pureed dried apricots cooked in Armagnac.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- Set a round wire rack in bottom of large stockpot. Set a 5-cup pudding basin or ovenproof bowl on rack. Fill pot with enough water to come about three-quarters of the way up the sides of the basin. Remove basin; dry, and butter inside. Set aside. Cover pot, and bring to a boil.
- Put apricots, brandy, and 1/2 cup water into a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer, partially covered, until apricots are very soft and most of the liquid has been absorbed, about 10 minutes. Reserve 1/2 cup apricots. Carefully puree remaining apricot mixture in a food processor (you should have about 1/2 cup); let cool 10 minutes.
- Cut reserved apricots into 1/2-inch pieces; return to saucepan. Add 1/4 cup sugar and 1/3 cup water. Bring to a simmer; cook until liquid is nearly evaporated. Pour mixture into prepared basin, and set aside.
- Butter a 10-inch round of parchment paper; set aside. Whisk flour, baking powder, and salt in a bowl; set aside.
- Put remaining 3/4 cup sugar and the lime zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 4 minutes. Add eggs, one at a time, mixing after each addition. Mix in lime juice.
- Add flour mixture in 3 additions, alternating with the apricot puree and milk. Transfer batter to prepared basin.
- Place parchment round, buttered side down, over basin. Make a pleat in center of parchment. Cover with an 11-inch round of foil. Make a pleat in the center of the foil to allow room for pudding to expand. Cut a piece of twine about 7 feet long. Wrap twine twice around basin over foil, just below lip. Knot to secure. Tie loose ends to twine on other side of basin, creating a handle.
- Lower pudding into boiling water; cover pot. Return to a boil; reduce to a simmer. Steam until an instant-read thermometer inserted into pudding registers 180 degrees, about 1 1/2 hour, adding boiling water occasionally to maintain level.
- Transfer pudding to a wire rack. Remove foil and parchment. Let cool 10 minutes. Run a knife around edge of bowl to loosen, and invert pudding onto a serving plate. Serve warm, with ice cream or creme anglaise if desired.
APRICOT PUDDING
Make and share this Apricot Pudding recipe from Food.com.
Provided by Blayke Humphrey
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Grease a deep pie pan.
- Place 2 slices of breadat the bottom of the dish.
- Mix molasses and maple syup together.
- drizzle half the syrup mixture on the bread.
- Spoon half of the rice pudding on next, then half of the preserves.
- Repeat the process with the bread, pudding, and preserves, then drizzle the remaining syrup on top.
- Bake for 30 minutes or until golden brown.
Nutrition Facts : Calories 491.6, Fat 1.2, SaturatedFat 0.2, Sodium 237.9, Carbohydrate 125.4, Fiber 1.1, Sugar 65.9, Protein 3
ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Dessert Roast Quick & Easy Frozen Dessert Apricot Summer Honey Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
- Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
- Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.
HONEY VANILLA POACHED APRICOTS
Categories Fruit Dessert Poach Quick & Easy Low Sodium Apricot Vanilla Summer Honey Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
- Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.
APRICOT PUDDING
Provided by Meredith Etherington-Smith
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Generously butter a 2-quart baking dish with a lid. Combine flour, baking soda and salt in a sifter and sift into a bowl; set aside. Combine milk, butter and vinegar in a measuring cup and set aside. In a large bowl of an electric mixer, beat the sugar and egg at medium-high speed until smooth. Add the jam and beat until blended. At medium speed, beat in the flour mixture, in fourths, alternately with the milk mixture, in thirds, beginning with the flour mixture, until batter is smooth. Pour into the prepared baking dish, cover and bake until browned and set, for 25 to 30 minutes.
- While pudding bakes, combine sauce ingredients and 1 1/82 cup hot water in a small saucepan; heat to simmering, stirring to dissolve sugar and melt butter. Keep warm.
- When pudding is done, uncover and pour sauce all over the top to evenly soak the pudding. Serve when cool enough to eat.
Nutrition Facts : @context http, Calories 612, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 28 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 357 milligrams, Sugar 72 grams, TransFat 1 gram
WARM APRICOT & ALMOND POTS
A speedy and low-fat pudding that's ready in mere minutes
Provided by Good Food team
Categories Dessert, Dinner
Time 12m
Number Of Ingredients 6
Steps:
- Plump the apricots by simmering in apple juice and mixed spice for 5 mins. Divide them between 2 ramekin dishes. Spoon over fromage frais or yogurt. Sprinkle with toasted almonds and a drizzle of honey.
Nutrition Facts : Calories 157 calories, Fat 5 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.06 milligram of sodium
CRANBERRY-APRICOT BREAD PUDDING
I adjusted a favorite bread pudding recipe to make it a little healthier. Dried fruits add texture and sweetness to this heart-warming dessert.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan, combine apricots and apple juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until liquid is almost absorbed. Stir in cranberries; set aside. , In a large bowl, combine the milk, egg whites, egg, brown sugar, cinnamon, vanilla, nutmeg and cardamom. Add bread cubes; toss to coat. Let stand for 15 minutes. Stir in apricot mixture. , Transfer to an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Top each serving with 1 tablespoon whipped topping and 1-1/2 teaspoons chopped walnuts.
Nutrition Facts :
FLAMBED APRICOT PUDDING
We love warm steamed puddings...they are wonderful on cool evenings and nice enough to serve company. You'll need a steamed pudding mold with a snug fitting lid to steam it correctly. Note that the apricots need to sit in hot water for 8 hours before putting the pudding together. Serve warm with the Apricot Sauce!
Provided by CaliforniaJan
Categories Dessert
Time 9h
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 3 ingredients in a bowl. Cover; let stand 8 HOURS.
- Beat sugar; applesauce, and margarine at medium speed until blended; add eggs; beating well. Add apricot mixture and vanilla; mix well.
- Combine flour, baking soda, and ginger; gradually add to apricot mixture, stirring well. Spoon into a 6-cup metal mold coated with cooking spray; cover tightly.
- Place mold on a shallow rack in a large, deep kettle; pour enough boiling water into kettle to come halfway up sides of the mold. cover and steam over boiling water 1 1/2 hours, adding additional water as needed.
- Remove mold from kettle; cool pudding in mold on wire rack 15 minutes. Invert pudding onto a serving plate.
- Heat 2 tablespoons brandy in a long-handled ladle just until hot; pour over pudding and ignite. Serve with Apricot Sauce.
- Apricot Sauce: 1/4 cup sugar; 1 tablespoon plus 1 teaspoon cornstarch; 2 cups apricot nectar; 2 tablespoons brandy. Combine sugar and cornstarch in a non-aluminum saucepan; stir well. Gradually add apricot nectar and brandy. Cook over medium heat until thickened and bubbly, stirring constantly. Serve warm. Yield: 2 cups sauce.
Nutrition Facts : Calories 211.7, Fat 1.7, SaturatedFat 0.5, Cholesterol 53.1, Sodium 116.4, Carbohydrate 41.5, Fiber 2.5, Sugar 25.1, Protein 4.5
NUTTY APRICOT & CINNAMON PUDDING
A sticky, spicy and moreish pudding - brilliant way to round off a winter meal
Provided by Good Food team
Categories Brunch, Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Put the dates in a small pan with the apricots, spice and honey, then pour over the orange juice. Bring to the boil and cook for 5 mins, until the dates have broken down and you have a thick, syrupy sauce. Stir in the nuts.
- Cut the cake in half lengthways, on the horizontal. Use a 150ml ramekin to cut out 4 circles from the cake. Divide the date mix between the 4 ramekins, then top with the circles of cake, pressing them down gently. Cover with cling film and microwave on high for 3 mins, then turn out onto a plate and serve with cream or ice cream.
Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 63 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.82 milligram of sodium
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STEAMED APRICOT PUDDING - COOK FOR YOUR LIFE
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4/5 (6)Estimated Reading Time 4 minsCategory DessertCalories 1826 per serving
- Grease a ceramic bowl with butter and sprinkle with the extra tablespoon of sugar and a tablespoon of the reserved syrup. Pile half the drained apricots in the bottom of the bowl, and cut the rest into a large dice. Set aside while you make the batter.
- Put the softened butter, sugar, eggs and orange water into a large mixing bowl. Sift the whole wheat flour, almond flour, salt and baking powder over it. Beat together with an electric whisk until well blended. If the mixture seems stiff, add a tablespoon of milk or a little of the reserved apricot syrup to bring it to dropping consistency, where a small amount of the batter will fall off a spoon if gently shaken. Gently fold in half the diced apricots. Pile the batter gently into the bowl covering the apricots. Lightly smooth the top with a spatula.
- Tear off a piece of parchment paper larger than the rim of the bowl. Fold a double pleat in the center and place the paper over the top of the bowl, folding the edges under the rim. Secure the paper by tying twine tightly around the bowl.
- Set the bowl on a trivet or coaster inside a large saucepan. Pour enough boiling water into the saucepan to come up to about ⅓ of the bowl. Bring to a boil. Turn the heat down, cover with a lid and simmer for 1 hour. Check from time to time that there is still enough water in the pan.Always add boiling water during steaming to keep the heat up, never cold.
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