PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
APRICOTS WITH HONEY-GINGER RICOTTA AND PISTACHIO NUTS
There's no denying the appeal of fresh-picked apricots, but this elegantly easy recipe featuring apricot halves stuffed with honey-ginger ricotta and topped off with crunchy pistachios will impress your friends and family.
Provided by EA Stewart
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice the apricots in half, carefully remove the pits, and set aside. Combine the ricotta cheese with the ginger and 2 teaspoons of the honey in a mixing bowl.
- Place the apricot halves on a serving platter and top each with a spoonful of the honey-ginger-ricotta mixture. Sprinkle the pistachios on top, and drizzle with the remaining teaspoon honey. Serve immediately.
Nutrition Facts : Calories 144, Fat 9 grams, SaturatedFat 3 grams, Cholesterol 16 milligrams, Sodium 26 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 6 grams, Sugar 8 grams
DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS
Categories Cheese Fruit Nut No-Cook Cocktail Party Vegetarian Goat Cheese Apricot Pistachio Engagement Party Party Gourmet
Yield Makes 150 hors d'oeuvres
Number Of Ingredients 4
Steps:
- Toss apricots with juice and let stand, tossing occasionally, 20 minutes.
- Chop all pistachios, preferably by hand, and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
APRICOT-PISTACHIO SHORTBREAD
Buttery shortbread squares are the base for these treats embellished with apricots and pistachio nuts.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 25
Number Of Ingredients 7
Steps:
- In large bowl, beat butter and powdered sugar with electric mixer on medium speed about 30 seconds or until smooth. On low speed, beat in almond extract, flour and salt until soft dough forms. Stir in apricots and nuts. Shape dough into a ball. Wrap in plastic wrap; refrigerate 45 minutes.
- Heat oven to 350°F. On lightly floured surface, roll dough to about 1/4-inch thickness. With floured 2 1/2-inch square or round cookie cutter, cut dough into 25 squares or rounds. On ungreased cookie sheet, place squares about 1 inch apart.
- Bake 13 to 15 minutes or until light golden brown. Remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 140, Carbohydrate 14 g, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 88 mg
APRICOT-PISTACHIO ROLLED PORK
Get dinner rolling with pork loin that's wrapped around a sweet, crunchy apricot-pistachio filling and roasted to perfection.
Provided by Betty Crocker Kitchens
Categories Entree
Time 5h35m
Yield 12
Number Of Ingredients 12
Steps:
- To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle.
- Sprinkle apricots, 1/2 cup nuts, the garlic, salt and pepper over pork to within 1 inch of edge. Tightly roll up pork, beginning with short side. Secure with toothpicks, or tie with string. Pierce pork all over with metal skewer. Brush brandy over entire surface. Let stand 15 minutes. Brush again with remaining brandy. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Heat oven to 325°F. Place pork, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of pork. Roast uncovered 1 hour 30 minutes.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat. Stir in cracker crumbs, 2 tablespoons nuts and garlic salt; cook and stir 1 minute. Cool slightly.
- Brush preserves over pork. Sprinkle with crumb mixture. Roast uncovered 30 to 60 minutes longer or until thermometer reads 160°F. Cover and let stand 15 minutes before serving for easier carving.
Nutrition Facts : Calories 335, Carbohydrate 11 g, Cholesterol 100 mg, Fiber 1 g, Protein 35 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 210 mg
PISTACHIO-APRICOT GRANOLA
Making your own granola means you can pick the mix-ins. You can change up the nuts, fruits, and flavorings however you like, but we love the pairing of pistachios and apricots with cardamom.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 5 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in apricots.
ROASTED APRICOTS WITH MASCARPONE AND PISTACHIOS
Steps:
- Preheat the broiler and line a medium baking sheet with aluminum foil.
- Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil. Sprinkle with the sugar and some salt. Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes.
- Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes.
- In a separate bowl, whisk the mascarpone by hand until soft and creamy. Fold in the whipped cream gradually until the two are combined.
- Remove the apricots from the oven and transfer to a serving plate. Spoon 2 teaspoons of the whipped mascarpone into the cavity of each. Sprinkle with crushed pistachios and serve immediately.
APRICOT & PISTACHIO STUFFING
Save time on Christmas Day and make this apricot and pistachio stuffing on Christmas Eve. It makes an excellent accompaniment to festive turkey
Provided by Esther Clark
Categories Side dish
Time 1h5m
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Heat the oven to 220C/200C fan/gas 7. Heat the oil and 40g of the butter in a large frying pan over a medium heat. Add the onions and fry for 15-20 mins or until they are golden and caramelised. Add the garlic and cook for 1 min. Remove from the heat, tip into a large mixing bowl and leave to cool down a little.
- Put half the sourdough into a food processor and blitz to a fine crumb. Tear the remaining bread into small pieces. Add both to the bowl with the onions and mix through 60g pistachios, the chopped sage, apricots and eggs, then season. Tip into a shallow 30 x 20cm baking dish. Will keep in the fridge for up to 24 hrs. Bake for 20 mins or until golden brown and crunchy on top (check after 10 mins and cover if it's already brown).
- Melt the remaining butter in a frying pan, add the sage leaves and fry until crisp. Pour over the stuffing just before serving. Top with the remaining pistachios.
Nutrition Facts : Calories 450 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 13 grams sugar, Fiber 6 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
DRIED APRICOTS WITH GOAT CHEESE AND PISTACHIOS
Make and share this Dried Apricots With Goat Cheese and Pistachios recipe from Food.com.
Provided by WeBees
Categories < 60 Mins
Time 40m
Yield 150 pieces
Number Of Ingredients 4
Steps:
- Toss apricots with juice and let stand, tossing occasionally, 20 minutes until softened.
- Chop pistachios and season with salt. Drain apricots, cut sides up, on paper towels. Top each with a small chunk of cheese and sprinkle with nuts.
Nutrition Facts : Calories 27.4, Fat 1.5, SaturatedFat 0.7, Cholesterol 2.4, Sodium 16, Carbohydrate 2.9, Fiber 0.4, Sugar 2.2, Protein 1
APRICOT & PISTACHIO PAVLOVA
Melt into this creamy apricot and pistachio pavlova
Provided by Good Food team
Categories Dessert, Dinner, Lunch, Supper
Time 2h
Number Of Ingredients 10
Steps:
- Preheat the oven to 140C/gas 1/fan 120C and line a baking sheet with non-stick parchment paper. In a small bowl, blend the cornflour, vanilla extract and vinegar to a smooth paste.
- Whisk the egg whites until stiff in a separate clean bowl. Gradually whisk in the sugar a little at a time to make a thick and glossy meringue, then whisk in the cornflour paste until well combined.Spoon the mixture on to the paper, then spread, without flattening it, to form a 23cm/9in round. Swirl the edges with the back of the spoon to give lovely soft folds and peaks. Scatter half the pistachios over the meringue and bake for 1 hour, by which time it will feel crisp if you tap it. Turn off the oven and leave the pavlova to cool with the oven door open.
- Set aside 450g/1lb of the apricots and roughly chop the rest, discarding the stones. Purée the chopped apricots, then push them through a sieve with a metal spoon. Stir in the liqueur and sweeten with 3 tbsp of the icing sugar, or enough to sweeten as you like it.
- Lightly whip the cream so it's soft and billowy, then spoon over the pavlova. Cut the reserved 450g/1lb apricots in half, discard the stones, then cut into wedges. Scatter them over the whipped cream along with the remaining pistachios. Dust with the rest of the icing sugar and serve with the apricot purée.
Nutrition Facts : Calories 718 calories, Fat 41.8 grams fat, SaturatedFat 23.9 grams saturated fat, Carbohydrate 78.6 grams carbohydrates, Sugar 65.3 grams sugar, Fiber 1.7 grams fiber, Protein 7.3 grams protein, Sodium 0.27 milligram of sodium
APRICOT-PISTACHIO CHAROSET
Provided by Adeena Sussman
Categories Fruit Juice Food Processor Fruit Nut No-Cook Passover Lemon Apricot Mint Pistachio White Wine Kosher
Yield Makes about 2 cups
Number Of Ingredients 6
Steps:
- In large bowl, combine all ingredients and mix well. Wait approximately 20 minutes before serving to allow apricots to absorb liquid.
APRICOTS WITH PISTACHIO PRALINE
My sister in law, used to do a version of these delightful apricots. I've added my own little twist and come up with a dessert that my friends say is 'to die for'.
Provided by Lene8655
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place the apricots in alarge pan with water, the sugar, cardamom, peppercorns and lemon juice.
- Bring to the boil and simmer for 10 minutes.
- remove from the heat, allow to cool, then chill for at least 2 hours.
- For the praline, place the sugar in a small pan with 1 Tbs of water.
- Heat gently, stirring until the sugar dissolves, then bring to the boil and simmer rapidly until golden brown.
- While the sugar is boiling, brush a baking sheet with a little oil and scatter the pistachios over it in an even layer, keeping them all close together.
- As soon as the caramel is golden, allow the bubbles to subside, then pour over the nuts and leave to cool and set hard.
- Then, place the praline on a board and, with a heavy knife, chop into shards.
- Divide the apricots between 6 bowls and spoon over a couple of Tbs of the cooking liquer.
- Top each serving with a spoonful of creme fraiche and decorate with the praline shards.
Nutrition Facts : Calories 349.8, Fat 17, SaturatedFat 8.2, Cholesterol 45.7, Sodium 19.5, Carbohydrate 50.6, Fiber 4, Sugar 43.8, Protein 3.8
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