APRICOT-ROSEMARY SCONES
Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 40m
Yield 16 scones.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. , In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. , Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment., For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. , Freeze option: Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.
Nutrition Facts : Calories 372 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 461mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.
ROSEMARY AND APRICOT FRENCH LOAF
This is a sweet bread that seems quite fancy and is actually not much more work than a simple French loaf. I went to an Irish bakery once and they had apricot bread. In my imagination, this is the recipe I was thinking of so I made this up when the Irish bakery didn't read my mind.
Provided by Jessica Lissner
Categories Bread Yeast Bread Recipes
Time 3h50m
Yield 12
Number Of Ingredients 8
Steps:
- Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
- Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.
Nutrition Facts : Calories 184 calories, Carbohydrate 33.8 g, Fat 3 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 0.4 g, Sodium 293.6 mg, Sugar 4.1 g
APRICOT SALSA
This recipe was part of a recipe challenge that worked out quite well. Nice heat from the habanero and lovely sweetness from the apricots and pineapples.
Provided by Melissa Goff
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 2h40m
Yield 15
Number Of Ingredients 11
Steps:
- Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 30.3 calories, Carbohydrate 7.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.9 g, Sodium 2.5 mg, Sugar 4.1 g
ROSEMARY APRICOT SPAGHETTINI
Provided by Sheila Lukins
Categories Garlic Pasta Sauté Quick & Easy Father's Day Dinner Dried Fruit Rosemary Sausage Potluck Parade Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of salted water to a boil.
- 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
- 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
- 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.
APRICOT- AND ROSEMARY-MARINATED LEG OF LAMB
Looking for a luscious way to cook lamb? Marinate it in an apricot syrup and stick it with garlic and fresh rosemary. Mmmm!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h30m
Yield 8
Number Of Ingredients 9
Steps:
- Make 16 small slits, each about 1/2 inch wide and 1 inch deep, over surface of lamb. Insert 1 garlic and 1 rosemary piece in each slit using tip of knife. Place lamb in large resealable food-storage plastic bag or shallow glass or plastic dish.
- Mix reserved apricot syrup, the wine, oil, 1 tablespoon of the honey and the salt; pour over lamb. Seal bag or cover dish and refrigerate at least 8 hours but no longer than 24 hours, turning lamb occasionally.
- Heat oven to 325°F. Remove lamb from marinade; reserve marinade. Place lamb, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is in thickest part of lamb and does not touch bone or rest in fat.
- Bake uncovered about 2 hours, brushing once or twice with marinade, until thermometer reads 140°F. Cover lamb loosely with foil and let stand 10 to 15 minutes or until thermometer reads 145°F. (Temperature will continue to rise about 5°, and lamb will be easier to carve.) Reserve 1/4 cup marinade; discard any remaining marinade. Garnish with additional apricot halves and fresh rosemary leaves if desired.
- Meanwhile, place apricots in food processor or blender. Cover and process until smooth. In 1-quart saucepan, heat apricots, 1/4 cup marinade, remaining 1 tablespoon honey and the chopped rosemary. Heat to boiling. Boil 1 to 2 minutes, stirring occasionally. Serve sauce with lamb.
Nutrition Facts : Calories 380, Carbohydrate 15 g, Cholesterol 125 mg, Fiber 1 g, Protein 40 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg
SHERRY ROSEMARY APRICOT JAM
Steps:
- Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
- Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
- Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
- Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.
ROSEMARY-APRICOT PORK TENDERLOIN
You'll be surprised at how quickly this dish comes together for an easy weeknight meal. And with very little effort, you'll have tender and juicy meat that begs to be added to a salad or sandwich the next day. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the rosemary, 1 tablespoon oil, garlic, salt and pepper; brush over pork., In a large cast-iron or other ovenproof skillet, brown pork in remaining oil on all sides. Bake at 425° for 15 minutes., In a small bowl, combine the glaze ingredients; brush over pork. Bake until a thermometer reads 160°, basting occasionally with pan juices, 10-15 minutes longer. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 280 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 357mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 0 fiber), Protein 23g protein.
APRICOT ROSEMARY JAM
This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe.
Provided by threeovens
Categories Fruit
Time 1h
Yield 7 8 oz jars
Number Of Ingredients 4
Steps:
- In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
- Transfer the mixture, with juices, to a large pot and heat over medium high.
- Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
- Add a little water (up to a cup) if mixture starts sticking.
- Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
- Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
- While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
- Top with new, clean lids, close tightly, and let come to room temperature.
- Check seal by pressing down in center of lid, it should not spring up.
- Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
- NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.
APRICOT-ROSEMARY SALSA
Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
Provided by Betty Crocker Kitchens
Categories Condiment
Number Of Ingredients 9
Steps:
- Mix apricot nectar, apricots and shallots in 2-quart saucepan. Heat to boiling over medium heat; reduce heat. Simmer uncovered 3 to 5 minutes or until most of nectar is absorbed. Stir in remaining ingredients except parsley; heat through. Stir in parsley. Serve warm or cold.
Nutrition Facts : ServingSize 1 Serving
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