Apricot Rosemary Salsa Recipes

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APRICOT-ROSEMARY SCONES



Apricot-Rosemary Scones image

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

4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 tablespoon minced fresh rosemary
4 large eggs, room temperature, lightly beaten
1 cup cold heavy whipping cream
TOPPING:
1 large egg, lightly beaten
2 tablespoons 2% milk
2 teaspoons sugar

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



Rosemary and Apricot French Loaf image

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

1 ⅜ cups water
2 tablespoons olive oil
1 ½ teaspoons salt
½ cup dried apricots, quartered
4 cups bread flour
2 tablespoons chopped fresh rosemary
1 tablespoon brown sugar
2 teaspoons bread machine yeast

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



Apricot Salsa image

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

3 cups chopped fresh apricot
1 cup shallots, julienned
½ cup chopped green bell pepper
½ cup chopped red bell pepper
½ cup chopped fresh pineapple
¼ cup chopped cherry tomatoes
1 habanero pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon minced fresh cilantro
½ teaspoon cumin
¼ cup fresh lime juice

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



Rosemary Apricot Spaghettini image

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

12 ounces dry spaghettini pasta
1/4 cup extra-virgin olive oil
4 cloves of garlic, thinly slivered
1/2 cup chicken or vegetable broth
1 tablespoon chopped fresh rosemary
1/2 cup dried apricots, slivered
1/2 cup dry chorizo, diced
Salt and freshly ground black pepper
1/2 cup chopped flat-leaf parsley

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



Apricot- and Rosemary-Marinated Leg of Lamb image

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

5-pound bone-in leg of lamb
8 small cloves garlic, cut lengthwise in half
4 rosemary sprigs, each about 4 inches long, cut into 4 pieces
1 can (15 to 16 ounces) apricot halves in light syrup, drained and syrup reserved
1/2 cup dry red wine or nonalcoholic red wine
1/4 cup olive or vegetable oil
2 tablespoons honey
1/4 teaspoon salt
1 teaspoon chopped fresh rosemary leaves

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



Sherry Rosemary Apricot Jam image

Provided by Kardea Brown

Categories     condiment

Time 2h25m

Yield 3 cups

Number Of Ingredients 7

24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar

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



Rosemary-Apricot Pork Tenderloin image

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

3 tablespoons minced fresh rosemary or 1 tablespoon dried rosemary, crushed
3 tablespoons olive oil, divided
4 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pork tenderloins (1 pound each)
GLAZE:
1 cup apricot preserves
3 tablespoons lemon juice
2 garlic cloves, minced

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



Apricot Rosemary Jam image

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

6 lbs apricots, cut in half and pitted (about 16 cups)
12 sprigs rosemary (not whole stems, but branches on the stems)
2 cups sugar (or more or less, depending on the sweetness of your apricots)
water, if needed

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



Apricot-Rosemary Salsa image

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

1 can (5 1/2 ounces) apricot nectar
1/2 cup chopped dried apricots
1 tablespoon chopped shallot
3 medium roma (plum) tomatoes, chopped (3/4 cup)
2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves, crumbled
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2 tablespoons chopped fresh parsley

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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