Apricotsunset Recipes

30 FRESH APRICOT RECIPE COLLECTION

30 Fresh Apricot Recipe Collection image

Provided by insanelygood

Number Of Ingredients 30

Ingredients

Breakfast Cookies with Apricots and Dates
Apricot Scones
Apricot Strawberry Smoothie
Apricot Almond Baked Oatmeal
Apricot Chicken
Apricot and Chorizo Bolognese with Turmeric Pasta
Apricot Pecan Quick Bread
Dried Apricot Blue Cheese Canapes with Walnuts
Honey, Apricot, and Almond Goat Cheese Spread
Arugula Salad with Quinoa, Apricot u0026amp; Avocado
Chicken Salad with Apricots, Almonds, and Tarragon
Baked Brie
Apricot Balsamic Pork Chops
Apricot Crisp
Apricot Chutney
Mozzarella Stuffed Apricots
Apricot Chickpea Stew
Basmati Rice Pilaf with Dried Fruit and Almonds
Apricot Carrots
Apricot Dijon Salmon and Broccoli
Roasted Asparagus with Apricot Sauce
Baked Apricot Chicken Wings
Apricot Turkey Burgers
Grilled Honey Apricots
Almond Date Apricot Sugar Plums
Apricot Hamantaschen
Kolaczki
Coconut Apricot Bars
Apricot Cake with Coconut
Roasted Apricot and Honey Ice Cream

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep an apricot dish in 30 minutes or less!

Nutrition Facts :

APRICOT JAM

Apricot Jam image

I love to save money, especially with my big family. So making my own jams and jellies is a favorite hobby of mine to share with my kids. This jam is not only fun to make, but it is also very delicious. There's nothing like your own fresh jam on toasted Italian bread.

Provided by Megan

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 2h

Yield 50

Number Of Ingredients 4

Ingredients

8 cups fresh apricots - peeled, pitted, and crushed
¼ cup lemon juice
6 cups white sugar
5 (1 pint) canning jars with lids and rings

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.

Nutrition Facts : Calories 105.1 calories, Carbohydrate 26.9 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, Sodium 0.3 mg, Sugar 26.3 g

APRICOT SAUCE

Apricot Sauce image

This is a wonderful, golden sauce, served over meringues in Portugal. Actually, it is good over almost anything. Another treasure from Jean Anderson's "Food of Portugal" Most of the time is totally passive--soaking time for the fruit.

Provided by Chef Kate

Categories Sauces

Time 3h45m

Yield 3 cups

Number Of Ingredients 7

Ingredients

1/2 lb dried apricot
3 1/2 cups cold water
1 cinnamon stick, broken in several pieces
1 large lemon, zest of
2 tablespoons lemon juice
2 tablespoons sugar
1 tablespoon unsalted butter

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).

APRICOT SQUARES

Apricot Squares image

from today's NY times, this is a minimalist recipe that will blow you away with it's taste and ease of prep.

Provided by chia2160

Categories Bar Cookie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

8 tablespoons unsalted butter, cut into pieces, more for greasing pan
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1/2 lb dried apricot
2 eggs
1 cup light brown sugar
1 pinch salt

Steps:

Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes.
Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.

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