BRANDIED APRICOT TART
Canned apricots make this golden, buttery tart a wonderful option any time of year. I brush them with preserves and brandy, then sprinkle on almonds for a bit of crunch. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.
Nutrition Facts : Calories 468 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 115mg sodium, Carbohydrate 85g carbohydrate (59g sugars, Fiber 4g fiber), Protein 4g protein.
APRICOT BRANDY POUND CAKE III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Provided by VTGIRL22
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 1h30m
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking soda and salt. Set aside.
- Combine the sour cream, rum flavoring, orange extract, almond extract, lemon extract, vanilla extract and apricot brandy. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the sour cream and flavorings mixture, stirring just until incorporated.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 435.5 calories, Carbohydrate 59.9 g, Cholesterol 113.7 mg, Fat 17.7 g, Fiber 0.7 g, Protein 5.7 g, SaturatedFat 10.4 g, Sodium 222.4 mg, Sugar 40.3 g
BRANDIED APRICOT DESSERT
Make and share this Brandied Apricot Dessert recipe from Food.com.
Provided by Gerry sans Sanddunes
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*F Toss apricots in a bowl with the brown sugar, flour, brandy and vanilla extract.
- Pour fruit into an 8-cup baking dish.
- Roast in oven for 30 minutes until tender.
- Share warm fruit between 6 serving bowls.
- Top each bowl of fruit with a single scoop of vanilla icecream.
- Drizzle icecream with juices left behind in baking dish.
- Poke a shortbread cookie into the icecream.
- Serve warm.
Nutrition Facts : Calories 303.8, Fat 6.6, SaturatedFat 3, Cholesterol 17.4, Sodium 74.2, Carbohydrate 52.8, Fiber 3.8, Sugar 41.8, Protein 4.5
APRICOT BRANDY
My dad loved apricot brandy. He would have loved this recipe which I got from a community cookbook somewhere.
Provided by Darlene Summers
Categories Beverages
Time P8D
Yield 1 quart
Number Of Ingredients 3
Steps:
- Place ingredients (DO NOT MIX) in a 1/2 gallon flat topped glass jar.
- Turn jar twice a day for 8 days (allowing jar to sit on its top for half a day).
- Batch is ready.
- You may use the same apricots, more sugar, and vodka added to make another batch, but let second batch sit for 12 to 14 days.
BOERENMEISJES (DUTCH BRANDIED APRICOTS) RECIPE
Steps:
- Gather the ingredients.
- Rinse the apricots under running water.
- Place the apricots in a large saucepan, along with the sugar and water, and soak for 24 hours.
- During that time, sterilize your jam jars .
- After 24 hours, remove the lemon zest by slicing the skin off the lemon (you should have three or four strips of lemon skin) and add lemon zest to the saucepan with the apricots and water.
- Bring mixture to a boil and then immediately remove the apricots placing the apricots in jars.
- Now reduce the remaining liquid until it thickens.
- Remove from the heat, allow to cool slightly and add the brandy/cognac and remove the lemon zest.
- Spoon the liquid over the apricots and shake.
- Seal the jars tightly and store in a cool, dark place for six weeks before consuming.
Nutrition Facts : Calories 162 kcal, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 32 g, Fat 0 g, ServingSize 2 jars (15 servings), UnsaturatedFat 0 g
SHORTCAKE WITH MASCARPONE AND BRANDIED APRICOTS
Steps:
- In a large bowl, whisk mascarpone cheese to loosen. Add half of a container of whipped topping, almond extract, salt and lemon zest. Stir to combine.
- Fill each sponge cake with cheese mixture. In a small saucepan over high heat, combine reserved apricot syrup and brandy, reduce until thick. Add apricot halves. Spoon apricot mixture over each sponge cake. Garnish with remaining whipped topping and toasted almond slivers.
- NOTE: If sponge cakes are not available, use sliced pound cake.
BRANDIED APRICOT BEIGNETS WITH CHOCOLATE DIPPING SAUCE
Provided by Jill O'Connor
Categories Mixer Chocolate Dessert Fry Dried Fruit Apricot Brandy Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 40 servings
Number Of Ingredients 17
Steps:
- For sauce:
- Bring first 3 ingredients just to boil in medium saucepan. Remove from heat; add chocolate. Let stand 30 seconds. Whisk until smooth. do ahead Can be made 4 days ahead. Cover; chill.
- For beignets:
- Bring apricots, 3 tablespoons water, 3 tablespoons sugar, and brandy to boil in medium saucepan, stirring until sugar dissolves. Reduce heat to low, cover, and simmer 2 minutes. Remove from heat. Steep, covered, 30 minutes. Drain; reserve apricots and syrup.
- Bring 1/2 cup water, milk, butter, and salt to boil in large saucepan over high heat, stirring until butter melts. Remove from heat. Add flour; stir briskly until dough gathers into ball. Place pan over medium heat; stir constantly until film forms on pan bottom, about 2 minutes. Cool 5 minutes. Using electric mixer, beat in eggs 1 at a time. Beat in apricots. DO AHEAD: Can be made 4 hours ahead. Cover; let stand at room temperature.
- Preheat oven to 200°F. Line large rimmed baking sheet with paper towels. Pour oil into large deep saucepan to depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan; heat oil to 330°F to 340°F. Working in batches of 5 or 6, drop dough by rounded teaspoonfuls into hot oil. Cook beignets until golden brown, adjusting heat to maintain temperature and turning after 2 or 3 minutes, about 5 minutes Total. Using slotted spoon, transfer beignets to sheet. Place in oven to keep warm.
- Rewarm chocolate sauce over low heat. Mix in reserved apricot syrup.
- Sift powdered sugar over beignets. Divide among plates. Serve with warm chocolate sauce.
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