Apricotplumsauce Recipes

APRICOT SAUCE RECIPE

Steps:

• Gather the ingredients.
• Prepare a water bath canner and 4 (1/2-pint) canning jars.
• Halve, pit and chop the apricots.
• Combine all ingredients in a large saucepan or Dutch oven.
• Bring to a boil. Reduce heat.
• Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour.
• If desired, purée the sauce using an immersion blender.
• Ladle into hot, clean jars leaving about 1/4-inch head space.
• Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.

APRICOT PLUM SAUCE

Steps:

• In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
• In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
• Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
• Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service.
• NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.

APRICOT SAUCE

Steps:

• Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
• Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
• Remove from heat and discard the cinnamon sticks and the lemon peel.
• Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
• Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
• Cool to room temperature before serving (and try to resist constant tasting).

SUGAR-ROASTED PLUMS AND APRICOTS

Steps:

• Preheat the oven to 400 degrees F. In a small bowl, whisk together the sugar and cinnamon. In another bowl, toss the plums, apricots, vanilla extract, and orange juice together. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with the cinnamon-sugar mixture. Roast for 15 to 20 minutes or until the fruit is fork tender.

PLUM APRICOT CRISP

Steps:

• Preheat oven to 400 degrees F.
• Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
• Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
• Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.

APRICOT-PECAN SUGARPLUMS

Steps:

• Place the first 7 ingredients in a food processor; pulse until mixture just comes together. Shape mixture into 1-in. balls; roll in sugar. Store between layers of waxed paper in an airtight container in the refrigerator.

FRESH APRICOT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

APRICOT SAUCE

Steps:

• Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)

STEWED APRICOTS AND DRIED PLUMS

Steps:

• Place dried plums, apricots, lemon and cinnamon stick in a pot with 3 cups of orange juice or to cover fruit.
• Bring to boil over high heat, turn heat to low and simmer, uncovered, about 15 minutes.