Apricot Spread Recipes

APRICOT SPREAD

Steps:

• In a small bowl, beat the cream cheese, preserves, chives and onion powder until smooth. Transfer to a serving bowl. Cover and refrigerate for 25 minutes or until chilled. Serve with crackers.

BAKED APRICOT SPREAD

Steps:

• Heat oven to 350ºF.
• Mix cream cheese and cheddar in medium bowl until blended. Add sour cream and apricots; mix well.
• Spread into 9-inch pie plate; sprinkle with nuts.
• Bake 25 to 30 min. or until nuts are lightly toasted and spread is heated through. Serve with crackers.

APRICOT JAM

Steps:

• Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary.
• Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in simmering water until ready to seal jars.
• Ladle hot jam into hot sterilized jars, leaving about 1/4 inch of space on top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

APRICOT-NUT SPREAD

Steps:

• Soak apricots in water overnight; drain; reserving 2 tablespoons liquid. , In a blender, combine apricots and reserved liquid ; process for about 10 seconds. Add cream cheese; process just until blended, about 10-20 seconds. Add walnuts and blend until mixed. Store in the refrigerator.

APRICOT SPREAD

Steps:

• Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
• Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
• Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
• Serve at room temperature or chilled.

SPECIAL CHEESY BACON APRICOT SPREAD

Steps:

• BEAT cream cheese in medium bowl with an electric mixer until smooth.
• STIR in remaining ingredients until thoroughly combined. Refrigerate several hours for flavors to blend.
• SERVE with crackers or cut vegetables.

APRICOT-CHEESE SPREAD

Steps:

• Place apricots in boiling water; allow to stand 10 minutes.
• Drain thoroughly.
• Combine drained apricots and cheese in a food processor or blender; blend until smooth.
• Store, covered, in refrigerator.
• Use as an alternative to butter for toast, bagels, pancakes and waffles.
• You can substitute any other dried fruit that you like.
• You may also want to add cinnamon, nutmeg or vanilla to taste.
• You can also make a savory spread by using sun-dried tomatoes.

APRICOT CHEESE SPREAD

Steps:

• Beat all together and serve with Town House Bistro corn bread crackers.