Apricot Pineapple Braid Recipes

PINEAPPLE-APRICOT GLAZE

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

APRICOT AND PINEAPPLE CRISPS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
• For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
• For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
• Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

APRICOT-CREAM CHEESE BRAID

Steps:

• To prepare dough, combine the first 4 ingredients in a saucepan over medium heat, stirring until sugar dissolves. Remove from heat; cool. Dissolve yeast in warm water in a large bowl, let stand 5 minutes. Stir in sour cream mixture and 2 eggs. Lightly spoon flour into dry measuring cups; level with a knife. Gradually stir flour into sour cream mixture (dough will be soft and sticky). Cover dough; chill 8 hours or overnight.
• To prepare filling; combine preserves and next 4 ingredients (preserves through 1 egg) in a medium bowl; beat with a mixer at medium speed until well blended.
• Divide dough into 4 equal portions. Turn each portion out onto a lightly floured surface; knead lightly 4 or 5 times. Roll each portion into a 12x8 inch rectangle. Spread one-fourth of filling over each portion, leaving a 1/2 inch border. Starting at a long side, carefully roll up each portion "jellyroll fashion"; pinch seam and ends to seal.
• Place 2 loaves on each of 2 baking sheets coated with cooking spray. Cut 4 (1/4-inch deep) "X"s in top of each loaf with scissors. Cover and let rise in a warm place (85 degrees), free from drafts, 25 minutes or until doubled in size.
• Preheat oven to 375 degrees. Place 1 baking sheet in oven (cover remaining loaves to keep from drying). Bake at 375 degrees for 15 minutes or until lightly browned Repeat procedure for remaining loaves. Cool loaves slightly.
• To prepare glaze, combine powdered sugar , milk and 1tsp. vanilla extract, stirring with a whisk. Drizzle warm loaves with glaze.

SMOKY APRICOT HOT SAUCE

Steps:

• Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
• Transfer mixture to a blender and add apricot preserves; puree until smooth.
• Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.

APRICOT-PINEAPPLE DREAM

Steps:

• Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
• In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

APRICOT BRAIDS

Steps:

• In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.

PINEAPPLE APRICOT BARS

Steps:

• In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

APRICOT PINEAPPLE MARMALADE

Steps:

• Rinse apricots, remove stems, cut or break in half and remove pits. Finely chop or run apricot halves through a meat grinder using the large holes; there should be about 8 cups. Place in a large pot with the pineapple and orange zest.
• Mix 1/4 cup sugar with pectin and stir into apricots. Bring to a boil over high heat. Add remaing 4 3/4 cups sugar. Return to a boil and boil for 1 - 5 minutes, depending on how firm you would like the marmalade to be (longer = thicker and stronger flavour).
• Remove from heat; stir and skim foam for 5 minutes (important step that removes unsightly foam and also prevents floating fruit in your marmalade). Ladle into warm sterilized canning jars leaving 1/4" headspace. Cap, seal and process ina water bath for 10 minutes. Makes about 8 cups.

APRICOT-PINEAPPLE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x10-inch baking pan.
• Combine apricots, pineapple, and cornstarch in a small bowl. Combine flour, sugar, baking powder, cinnamon, baking soda, nutmeg, and salt in a large mixing bowl.
• Combine buttermilk, melted butter, egg, and almond extract in another bowl. Mix wet ingredients into dry ingredients alternately with fruit mixture with a wooden spoon; do not beat. Fold in 1/2 cup almonds. Spread into the prepared baking pan.
• Combine flour, butter, brown sugar, coconut, almonds, and cinnamon for topping together until a crumbly mixture is achieved. Sprinkle evenly over the top of the cake batter.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool for about 30 minutes before cutting into it.

APRICOT PINEAPPLE JAM

Steps:

• In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.

MCP® APRICOT-PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE APRICOT UPSIDE-DOWN CAKE

Steps:

• In a buttered 9- by 1 1/2-inch round cake pan combine well the butter and the brown sugar and press the mixture evenly onto the bottom of the pan. Cut the pineapple rings in half and arrange them, patted with paper towels, and the whole apricots, smooth sides down, decoratively on the sugar mixture.
• Into a small bowl sift together the flour, the baking powder, and the salt. In a bowl with an electric mixer beat the shortening and the granulated sugar until the mixture is light and fluffy and beat in the egg and the vanilla. Add the flour mixture alternately with 1/3 cup water, beating after each addition, and stir in the chopped pineapple, patted dry, and the chopped apricots. Turn the batter into the pan, spreading it evenly, and bake the cake in the middle of a preheated 350°F. oven for 40 to 45 minutes, or until a tester comes out clean. Let the cake cool in the pan for 5 minutes, invert it onto a serving plate, and serve it warm or at room temperature with the whipped cream.

PINEAPPLE AND APRICOT SKILLET CHICKEN

Steps:

• Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
• Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
• Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.