Brown Sugar Glazed Apricots With Sweet Risotto Pudding Recipes

APRICOT BROWN SUGAR HAM

Steps:

• Preheat the oven to 275 degrees F (135 degrees C).
• Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet.
• Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.

APRICOT SWEET POTATO BAKE

Steps:

• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside. , In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest. , Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

BALSAMIC-GLAZED APRICOTS WITH RICOTTA CLOUDS

Steps:

• In a medium skillet over medium heat, melt the butter and cook until the foam subsides. Place the apricots cut side down in the skillet and cook, stirring occasionally, until apricots are slightly tender and warmed through, 5 to 6 minutes. Meanwhile, in a small bowl, whisk together balsamic vinegar and the honey. When apricots are ready, and add honey-balsamic mixture to the skillet. Increase the heat to medium-high and cook, stirring frequently, until the apricots have cooked through and the glaze is bubbling, uniformly coating the apricots. To serve, place a scoop of ricotta on each serving plate, top with 2 apricot halves and drizzle with the honey-balsamic glaze from the skillet.

BROWN RICE PUDDING WITH PRUNES AND APRICOTS

Steps:

• In a thick-based saucepan bring the milk to the boil and sprinkle in the rice.
• Stir, then cover and cook on a very low heat for about 50 minutes or until the rice is tender.
• Keep an eye on it or the milk might boil over and, towards the end of the cooking time, have a peep as you may need to add a drop more milk.
• Then take it off the heat and stir in 3 tbsps of the sugar, the beaten egg, cinnamon and nutmeg.
• Next, butter a 4 pint (2.25 litre) casserole dish, spread half the rice mixture in it and top this with half the fruit.
• Spread the rest of the rice on top and cover this with the remaining fruit.
• Cover the casserole with a lid and bake in a pre-heated oven for 30 minutes at gas mark 4, 350F or 180°C.
• At the end of the cooking time, remove the pudding from the oven, spread the yoghurt over the top and sprinkle with the remaining tbsp of sugar.

APRICOT-GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

BROWN SUGAR GLAZED SWEET POTATOES

Steps:

• Preheat oven to 375°F.
• Arrange potatoes in a 13x9x2-inch baking dish.
• Combine sugar, butter and spices in a heavy small saucepan over medium heat. Bring to a boil, stirring until sugar dissolves.
• Pour over potatoes; toss to coat. Cover dish tightly with foil.
• Bake potatoes 50 minutes. Uncover; bake until potatoes are tender and syrup thickens slightly, basting occasionally - about 20 minutes.
• Increase oven temperature to 500°F Top potatoes with marshmallows and nuts. Return to oven and bake until marshmallows begin to melt and nuts begin to brown, about 3 minutes.

APRICOT BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
• Whisk cinnamon and brown sugar together in a small bowl; set aside.
• Butter both sides of bread slices with softened butter. Layer in the prepared baking dish with apricot halves.
• Combine milk, creme fraiche, sugar, eggs, lemon zest, and apricot syrup in a large bowl; whisk until combined. Pour over bread and apricots and sprinkle cinnamon-sugar mixture over top. Let stand until bread is saturated with liquid, about 20 minutes.
• Bake in the preheated oven until golden on top, about 30 minutes. Set on a wire rack to let cool completely.

BROWN SUGAR APRICOTS WITH VANILLA YOGURT

Steps:

• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill and on lid.
• Arrange apricots, cut sides up, in disposable roasting pan and sprinkle with brown sugar, patting and pressing with fingers to help evenly adhere.
• When fire is low (you can hold your hand 5 inches above rack for 4 to 5 seconds), cook apricots in pan, covered with grill lid, without turning, until sugar is melted and apricots are softened, about 5 minutes.
• Serve apricots with yogurt on the side.