Apricot Salad With Orange Flower Water And Pistachios Recipes

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
• In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE

Steps:

• Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
• Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
• Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
• To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

APRICOT ORANGE GELATIN SALAD

Steps:

• Drain apricots, reserving 1-1/2 cups juice; set apricots aside. In a small saucepan, bring apricot juice and salt to a boil over medium heat. Remove from the heat; add gelatin, stirring until gelatin is dissolved. , In a blender, combine the orange juice concentrate, lemon juice and reserved apricots; cover and process until smooth. Add to gelatin mixture along with soda; mix well. Pour into a 6-cup mold coated with cooking spray. Cover and refrigerate until firm. Unmold and transfer to a serving plate.

APRICOT SALAD

Steps:

• Dissolve gelatin in boiling water; set aside. Beat cream cheese until smooth; gradually beat in milk until smooth. Stir in gelatin. Add pineapple, mixing well. Refrigerate., When mixture begins to thicken, fold in whipped topping. Pour into a 2-1/2-qt. serving bowl. Refrigerate at least 2 hours. If desired, serve with canned apricots and fresh mint leaves.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL

Steps:

• Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
• Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

SUMMER SALAD WITH APRICOTS, PISTACHIOS, AND ALMOND SOFT-FRIED EGGS

Steps:

• Have ready large bowl ice water. Bring medium pot salted water to boil. Gently add 8 eggs, cover, and return to boil. Lower heat to simmer and cook 6 minutes. Using slotted spoon, immediately transfer eggs to ice water to stop cooking. Let stand until cold, about 5 minutes, then carefully peel and set aside.
• In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs. In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
• Roll 1 egg in flour mixture, shaking gently to remove any excess. Next, dip in beaten eggs, then roll in crumb mixture until completely coated. Again dip in egg and crumb mixtures, pressing coating to adhere. Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours.
• In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios.
• In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F. Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain.
• Drizzle vinaigrette over salad and toss to combine. Divide salad among 8 bowls. Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg.

FRENCH APRICOT SALAD WITH PISTACHIOS AND FLOWER WATER

Steps:

• Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
• Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.

CITRUS AND AVOCADO SALAD WITH ORANGE WATER

Steps:

• Using a paring knife, remove peel and white pith from citrus, being careful not to remove too much of the flesh. Slice citrus into 1/2"-thick rounds, then cut into 1 1/2" pieces (it looks cool and is less fussy if pieces aren't too exact in shape and size). Transfer to a medium bowl and add kumquats, if using, lemon juice, orange-flower water, and salt. Toss and let sit 5 minutes so citrus can release some of their juices.
• Transfer citrus, leaving juice behind, to a large plate. Tuck avocado in between and around citrus.
• Spoon citrus juice over salad, scatter pistachios and tarragon over, and drizzle with oil.

ORANGE APRICOT RICE SALAD

Steps:

• Mix all ingredients for the dressing together and set aside.
• In large bowl add all the salad ingredients, except pine nuts.
• Pour dressing over rice mixture tossing to coat.
• Cover and refrigerate at least 1 hour before serving.
• Sprinkle with toasted pine nuts and serve.
• The cooking time does not include the time to prepare the rice, it is the refrigeration time needed for salad.