Apricots In Marsala Recipes

CHICKEN AND APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
• In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot.

NIGELLA LAWSON CHICKEN & APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
• Add 1/4 cup water, and stir to make a paste.
• Set aside.
• In a large sauté pan over medium heat, heat cinnamon stick.
• Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
• Add masala, and stir.
• Add chicken, and stir for about 5 minutes.
• Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes.
• Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
• Transfer to a large bowl, sprinkle with cilantro and serve hot.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

APRICOTS IN MARSALA

Steps:

• Halve and pit the apricots, then place in a bowl of boiling water for about 30 seconds. Drain well, then slip off their skins.
• Place the superfine sugar, Marsala, orange rind, vanill pod and 1 cup water in a pan. heat gently until the sugar dissolves. Bring to a boil, without stirring then simmer for 2-3 minutes.
• Add the apricot halves to the pan and poach for 5-6 minutes or until just tender. Using a slotted spoon, transfer the apricots to a serving dish.
• Boil the syrup rapidly until reduced by half, then pour over the apricots and let cool. Cover and chill. Remove the orange rind and vanilla pod.
• Whip the cream with the confectioner's sugar and cinnamon until forms soft peaks. Fold in the yogurt. Serve in a bowl with the apricots.