Apricots With Honey Ginger Ricotta And Pistachio Nuts Recipes

APRICOT, HONEY & PISTACHIO FLAPJACKS

Steps:

• Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
• Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
• Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.

BROILED APRICOTS WITH FRESH RICOTTA AND PISTACHIOS

Steps:

• Preheat broiler. Place sugar in a small saucer. Dip cut side of apricots in sugar to coat and transfer to a small broilerproof baking dish. Broil, rotating once, until apricots are caramelized and juicy, 3 to 4 minutes.
• Remove apricots from oven. Let cool slightly and top with ricotta and pistachios. Serve immediately.

APRICOTS, YOGURT, AND HONEY

Steps:

• 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
• 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.

APRICOT HONEY-GINGER JAM

Steps:

• In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight.
• In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers.

APRICOT-PISTACHIO CHAROSET

Steps:

• In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.

RICOTTA STUFFED APRICOTS

Steps:

• Mix ricotta, honey and cinnamon.
• Spoon mixture into a piping bag with a star tip. I use a #18, but any size will work as long as it is large enough for the ricotta mixture to be piped through it.
• Take each apricot and roll it in your fingers to reveal the hole made when the pits were removed. Pipe the ricotta mixture into this hole, filling the apricot.