Broiled Apricots With Stirred Custard Recipes

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BROILED APRICOTS WITH GINGER WHIPPED CREAM



Broiled Apricots with Ginger Whipped Cream image

Dessert doesn't need to be really sweet to seem indulgent. Broiling apricots with a touch of brown sugar intensifies the fruit's flavor without adding too many calories.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 15m

Number Of Ingredients 7

1 tablespoon finely grated fresh ginger
1/2 cup heavy cream
1 tablespoon granulated sugar
8 apricots (about 1 pound), halved and pitted
4 teaspoons light-brown sugar
1 tablespoon unsalted butter
1/8 teaspoon ground cardamom

Steps:

  • Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.
  • Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom. Broil until apricots just begin to char, 2 to 5 minutes. Top apricots with whipped cream, and serve immediately.

Nutrition Facts : Calories 192 g, Fat 14 g, Fiber 1 g, Protein 2 g

BROILED APRICOTS WITH STIRRED CUSTARD



Broiled Apricots with Stirred Custard image

Halved, pitted, filled with butter and brown sugar, and then broiled, apricotsare a delicious treat over custard, or over oatmeal for breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 8

5 large egg yolks
1/4 cup plus 2 tablespoons granulated sugar
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 vanilla bean, split lengthwise
6 whole ripe apricots
2 tablespoons unsalted butter
2 tablespoons dark-brown sugar

Steps:

  • Make the custard: In the bowl of an electric mixer, combine the egg yolks and sugar. Beat on medium-high speed until pale yellow and thick, 4 to 5 minutes. Reduce speed to low, and add flour. Beat just to combine, about 30 seconds.
  • In a medium saucepan, scald milk and vanilla bean over medium heat. Discard vanilla bean. With mixer running, pour half the milk into egg mixture, and beat until smooth. Return the mixture to saucepan, and set over medium heat, whisking constantly until mixture just begins to bubble, about 3 to 4 minutes.
  • Transfer the mixture to a large bowl; cover with plastic wrap touching surface to prevent a skin from forming. Refrigerate until needed, up to 3 days.
  • Make apricots: Heat broiler. Halve apricots along their natural line; remove pits. Place halves on a baking sheet, cut side up. Fill each cavity with 1/2 teaspoon each of butter and brown sugar.
  • Place apricots under the broiler 3 inches from heat. Cook until the butter has melted, the sugar has started to bubble and caramelize, and the apricots have softened, about 3 minutes, depending on ripeness of the fruit. Let cool slightly.
  • When ready to serve, spoon custard into individual serving bowls, dividing evenly; garnish each portion with 2 or 3 broiled apricot halves.

BAKED RICE PUDDING WITH APRICOTS



Baked Rice Pudding with Apricots image

There are many ways to make rice pudding: on the stove, baked in the oven or a combination of the two. You can make the custard separate from the rice and combine them after and it can be so many different kinds of custards. The nice thing about a baked one is you can make it the night before to enjoy for a special breakfast the next day. Serve it with a dollop of whipped cream and a sprinkle of cinnamon if you like.

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

3/4 cup raw short-grain rice (such as Arborio), rinsed in a colander until the water runs clear
4 cups milk
1/4 cup diced dried apricots
1/4 vanilla bean, split lengthwise and scraped
1/2 teaspoon freshly grated lemon zest
1/2 cup sugar
4 egg yolks

Steps:

  • Preheat the oven to 300 degrees F.
  • In a covered heavy saucepan, bring the rice, milk, apricots, vanilla scrapings, and lemon zest to a simmer over medium heat. Immediately reduce the heat to as low as possible, cover tightly, and simmer gently, stirring occasionally, until the rice is very tender, 20 to 25 minutes. Turn off the heat.
  • Stir the sugar into the cooked rice mixture. Stir in the egg yolks. Pour the rice pudding into a greased baking dish and bake for 20 minutes until slightly browned on the top. Remove from the oven and let cool. Chill until ready to serve.

FRESH APRICOT COBBLER



Fresh Apricot Cobbler image

When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.

Provided by krazykid

Categories     Desserts     Cobbler Recipes

Time 1h

Yield 12

Number Of Ingredients 14

1 cup water
¾ cup white sugar
1 tablespoon cornstarch
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups halved fresh apricots
1 tablespoon butter
2 cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
1 teaspoon salt
7 tablespoons butter
2 tablespoons white sugar
1 ½ cups milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
  • Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g

APRICOT RICE CUSTARD



Apricot Rice Custard image

Creamy rice custard drizzled with apricot sauce makes a comforting dessert or a refreshingly different breakfast. As a young mother, housewife and substitute teacher, I haven't been cooking all that long, but it's easy to impress people with this recipe since it's simple and delicious. -Elizabeth Montgomery, Allston, MA

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 14

1 cup uncooked long grain rice
3 cups milk
1/2 cup sugar
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Dash ground cinnamon
SAUCE:
1 can (8-1/2 ounces) apricot halves
1 can (8 ounces) crushed pineapple, undrained
1/3 cup packed brown sugar
2 tablespoons lemon juice
1 tablespoon cornstarch

Steps:

  • In a large saucepan, cook rice according to package directions. Stir in milk, sugar and salt; bring to a boil. Reduce heat to low. Stir 1/2 cup into eggs; return all to the pan, stirring constantly. Cook and stir for 15 minutes or until mixture reaches 160° or coats the back of a metal spoon (do not boil). , Remove from the heat; stir in extracts and cinnamon. , For sauce, drain apricot syrup into a small saucepan. Chop apricots; add to syrup. Stir in remaining sauce ingredients; bring to a boil. Boil for 2 minutes, stirring occasionally. Serve sauce and custard warm or chilled.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 52mg cholesterol, Sodium 172mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

APRICOT CUSTARD TART



Apricot Custard Tart image

Provided by Food Network

Categories     dessert

Time 1h21m

Yield 6 to 8 servings

Number Of Ingredients 14

13 ounces (about 5) ripe apricots
1 prebaked 9 1/2-inch tart shell, recipe follows
1 cup granulated sugar
2 large egg yolks
3/4 cup heavy cream
2 tablespoons all-purpose flour
Pinch salt
1/4 cup (1 ounce) sliced almonds
1 large egg
1 1/2 tablespoons heavy whipping cream
2 cups all-purpose flour
1 1/2 tablespoons granulated sugar
Pinch salt
12 tablespoons (1 1/2 sticks) cold unsalted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Slice the apricots 3/4-inch thick, discarding the pits. Place the apricots in the prebaked tart shell in a decorative pattern. Set aside.
  • Combine the sugar, egg yolks, and cream in a medium mixing bowl. Whisk until combined. Stir in the flour and salt. Carefully pour the creamy mixture over the apricots.
  • Sprinkle the almonds over the top of the tart. Bake until the custard is almost completely set, about 35 to 40 minutes. Serve slightly warm or at room temperature.
  • In a small bowl, mix the egg and cream together. Set aside.
  • In the bowl of an electric mixer, combine the flour, sugar, salt, and butter. Using the paddle attachment on low speed, mix in the butter until it is the size of small peas. With the mixer on low speed, add the egg mixture. Mix the dough just until it is no longer dry looking. It will still be loose and crumbly at this point.
  • Place the dough on the work surface. With your hands, combine and form the dough into a single ball. Wrap the dough in plastic wrap and refrigerate until firm but still malleable.
  • Roll out dough and fit it into a 9 1/2-inch tart shell. Prebake the shell in a preheated 325 degree F oven until golden brown, about 15 minutes
  • Yield: 1 (9 1/2-inch) tart shell

APRICOT CUSTARD TART



Apricot Custard Tart image

This is a very light dessert and the recipe is very versatile in as much as being able to use a variety of different fruit, though stone fruit seems to work best - apricots, peaches, nectarines etc. And the glaze gives the fruit shine! The preparation time does not include the time it takes to make the pastry or flan case. The only cooking time is the time it takes for the flan case to bake and to make the custard and the glaze - so I've allowed 45 minutes in total.

Provided by Karin...

Categories     Dessert

Time 1h5m

Yield 1 gorgeous Apricot Custard Tart

Number Of Ingredients 16

12 (3 cup) ounces all-purpose flour
1/2 teaspoon salt
1 tablespoon icing sugar
4 ounces butter
3 ounces lard
1 dash lemon juice
9 teaspoons water
3 eggs
3 ounces caster sugar
3 tablespoons flour
3/4 pint milk
3 drops vanilla extract
3 (15 ounce) cans apricot halves (or other)
3 teaspoons arrowroot
1/2 pint fruit juice
2 tablespoons apricot brandy

Steps:

  • Make the pastry in the usual way.
  • Roll pastry out and line an 11" shallow, fluted flan tin (with a removable base).
  • Line with either foil or greaseproof paper, and baking beans or rice.
  • Bake'blind' for 25 [email protected] 400'F (Gas mark 6)-to dry the base of the flan case.
  • Remove from the oven and leave to cool.
  • TO MAKE THE CUSTARD: blend together the eggs, sugar and flour.
  • Boil the milk and pour onto the egg mixture.
  • Stir well, and return to to the pan bringing to the boil and simmering for 2-3 minutes until thick.
  • Remove from the heat and stir frequently to avoid a skin forming.
  • Add the vanilla extract.
  • Allow the custard to cool then spread it onto the base of the flan case.
  • Drain the fruit and arrange on top of the custard.
  • Put the arrowroot in a pan, blend in the fruit juice and simmer until thick.
  • Stir in the apricot brandy.
  • Spoon or brush the arrowroot glaze over the fruit and leave until set.

APRICOT CUSTARD TART



Apricot Custard Tart image

I came across this recipe recently when looking for apricot recipes. I haven't make it yet but it sounds delicious and will be making it before apricot season is over. Recipe source: local newspaper which was adapted from Four-Star Desserts.

Provided by ellie_

Categories     Tarts

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 9-inch baked tart shell
5 apricots, pitted
1 cup sugar
2 egg yolks
3/4 cup whipping cream
2 tablespoons flour
1 pinch salt
1/4 cup sliced almonds

Steps:

  • Preheat oven to 325-degrees F.
  • Place baked tart shell on baking sheet. Set aside.
  • Cut apricots into wedges and arrange in tart shell.
  • In a bowl whisk together sugar, yolks and cream.
  • Stir in flour and salt. Stir to combine.
  • Pour cream/yolk mixture over apricots.
  • Sprinkle almonds over all.
  • Bake for 35-40 minutes or until custard is set.

Nutrition Facts : Calories 293.7, Fat 14.4, SaturatedFat 7.5, Cholesterol 103.7, Sodium 40, Carbohydrate 40.3, Fiber 1.1, Sugar 36.2, Protein 2.9

BROILED LAMB CHOPS WITH APRICOTS



Broiled Lamb Chops With Apricots image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

1 tablespoon onion chopped fine
8 small dried apricot halves
2 double rib (or loin) lamb chops with a pocket cut between the bones, completely trimmed of fat
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon grated lemon peel
Freshly ground black pepper to taste

Steps:

  • Cover the broiler pan with aluminum foil. Preheat the broiler.
  • Combine the chopped onion with the apricots. Divide in half, and stuff each chop with mixture.
  • Place the chops on the broiler pan, and press the herbs, grated lemon peel and pepper on both sides of each chop.
  • Place the broiler pan 2 or 3 inches from the source of heat, and broil the chops for about 7 minutes per side until crusty but still pink.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 39 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 17 grams, Sodium 65 milligrams, Sugar 6 grams

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How do you Broil apricots to make jam?
Broiling apricots with a touch of brown sugar intensifies the fruit's flavor without adding too many calories. Heat broiler to high, with rack set 4 inches from heat. Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate.
How to make stirred custard dessert?
Homemade stirred custard and fresh fruit makes a fitting dessert to end just about any type of meal. To ensure velvety smooth custard, stir the egg mixture constantly with a figure-eight motion to ensure even cooking and to prevent sticking and burning. In a heavy medium saucepan use a wooden spoon to stir together egg yolks, milk, and sugar.
How to make apricot ice cream?
Squeeze juice from grated ginger into a large bowl (you should get about 1 teaspoon juice); discard pulp. Add cream and granulated sugar. Whip until soft peaks form; refrigerate. Place apricots, cut side up, on a rimmed baking sheet. Dividing evenly, top with brown sugar, butter, and cardamom.
What is the best way to cook egg custard?
Directions In a heavy medium saucepan use a wooden spoon to stir together egg yolks, milk, and sugar. Cook and stir continuously with the wooden spoon over medium heat until mixture just coats the back of a clean metal spoon. Quickly cool custard by placing saucepan in a large bowl of ice water for 1 to 2 minutes, stirring constantly.

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