Caramelized Apricots With Almond Cream Recipes

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CARAMELIZED APRICOTS WITH ALMOND CREAM



Caramelized Apricots with Almond Cream image

Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 8

1/2 pint heavy cream
2 tablespoons confectioners' sugar
1 tablespoon amaretto or 1/2 teaspoon almond extract
4 tablespoons (1/2 stick) unsalted butter
3/4 cup granulated sugar
8 apricots, ripe but firm, halved and pitted
1/4 cup milk
1/4 cup sliced almonds, toasted (optional)

Steps:

  • Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
  • Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
  • Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
  • Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
  • Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.

ALMOND CRèME CARAMEL



Almond Crème Caramel image

This recipe for almond crème caramel gives the classic French baked custard a nutty twist - an elegant dessert to end your Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 9

Number Of Ingredients 8

1/2 cup sugar
4 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated fat-free milk
1/4 cup coarsely chopped almonds
Toasted sliced almonds, if desired

Steps:

  • Heat oven to 350°F. Pour sugar into 9-inch round cake pan. Place cake pan over medium heat. Cook 6 minutes, shaking pan occasionally with tongs, until sugar is dissolved and golden. Immediately remove from heat; set aside.
  • In medium bowl, stir eggs with whisk until foamy. Add vanilla, almond extract, condensed milk and evaporated milk; stir with whisk. Stir in chopped almonds. Pour mixture over sugar in cake pan.
  • Cover with foil; place pan in large shallow roasting pan. Place roasting pan in oven; add 1 inch hot water to roasting pan.
  • Bake 55 minutes or until knife inserted in center comes out clean. Remove cake pan from water; place on cooling rack. Remove foil. Cool 30 minutes. Run knife or rubber spatula around edge of custard to loosen. Place serving plate upside down over pan; turn plate and pan over. Let stand 1 minute so syrup drizzles over custard. Remove pan. Sprinkle custard with sliced almonds.

Nutrition Facts : Calories 250, Carbohydrate 44 g, Fat 1/2, Fiber 0 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 110 mg

BAKED APRICOTS WITH ALMOND TOPPING



Baked Apricots with Almond Topping image

A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 4

4 1/2 teaspoons unsalted butter, softened, plus more for dish
1/4 cup whole almonds, skin on
3 tablespoons packed light-brown sugar
6 apricots, peeled, halved, and pitted

Steps:

  • Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
  • Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

APRICOT ALMOND LAYER CAKE



Apricot Almond Layer Cake image

Categories     Cake     Dairy     Fruit     Nut     Dessert     Bake     Apricot     Almond     Spring     Birthday     Party     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

For almond macaroon layers
12 oz sliced blanched almonds (3 3/4 cups) or blanched slivered almonds (2 3/4 cups)
3 1/3 cups confectioners sugar
6 large egg whites
1/4 teaspoon salt
6 tablespoons granulated sugar
For apricot compote
6 oz dried California apricots (1 1/2 cups), finely chopped
1 1/2 cups water
3 tablespoons apricot preserves
For praline almonds
1 cup sliced blanched almonds (3 oz)
1/2 cup confectioners sugar
For mascarpone cream
1 1/2 cups imported Italian mascarpone cheese (10 oz)
1/4 cup well-chilled heavy cream
1/4 cup Disaronno Amaretto or other almond-flavored liqueur
Special Equipment
parchment paper

Steps:

  • Make macaroon layers:
  • Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
  • Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
  • Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
  • Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
  • Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
  • Make compote while macaroon layers bake:
  • Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
  • Make praline almonds:
  • Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
  • Make mascarpone cream:
  • Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
  • Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

HONEY-CARAMEL TART WITH APRICOTS AND ALMONDS



Honey-Caramel Tart with Apricots and Almonds image

Provided by Mary Cech

Categories     Mixer     Citrus     Dairy     Egg     Fruit     Nut     Dessert     Bake     Christmas     Thanksgiving     Apple     Apricot     Almond     Fall     Winter     Bon Appétit

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Crust
1 1/2 cups all purpose flour
1/2 cup semolina flour (pasta flour)*
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup (packed) golden brown sugar
2 tablespoons honey
1 teaspoon finely grated lemon peel
1 large egg
Caramel-nut filling
3/4 cup (packed) golden brown sugar
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter
1/4 cup honey
1/2 cup dried cherries
1/2 cup coarsely chopped dried apricots
1/2 cup whole almonds, toasted, coarsely chopped
1/4 cup dried cranberries
1/4 cup whipping cream
1 (15-ounce) can apricot halves, drained, patted dry
1 cup chilled whipping cream
1 cup crème fraîche
*Available at some supermarkets and at specialty foods stores and Italian markets.

Steps:

  • For crust:
  • Preheat oven to 350°F. Whisk both flours and salt in medium bowl. Using electric mixer, beat butter, brown sugar, honey, and lemon peel in another medium bowl to blend. Beat in egg. Add flour mixture; beat just to blend. Gather dough into ball. Roll out on floured surface to 1/4-inch-thick round. Transfer to 9-inch-diameter tart pan with removable bottom. Press onto bottom and up sides of pan. Trim edges. Press edges so sides rise 1/4 inch above pan. Bake crust until golden brown, pressing with back of fork if bubbles form, about 13 minutes. Cool on rack.
  • For caramel-nut filling:
  • Preheat oven to 350°F. Bring both sugars, butter, and honey to boil in heavy medium saucepan, stirring to dissolve sugars. Boil 1 minute without stirring; remove from heat. Stir in cherries, apricots, almonds, cranberries, and whipping cream. Transfer filling to cooled crust. Arrange apricot halves, cut side down, atop filling.
  • Bake tart until bubbling all over, about 1 hour 20 minutes. Cool on rack 15 minutes. Remove pan sides. Cool to lukewarm, about 1 hour.
  • Using electric mixer, beat cream until peaks form. Add crème fraîche and beat until peaks form. Serve tart slightly warm or at room temperature with crème fraîche.

APRICOT ALMOND LOAF



Apricot Almond Loaf image

A beautiful bread with a pretty pale color and a fruity, nutty flavor.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 9

1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 ½ tablespoons butter, softened
1 teaspoon salt
¼ cup sugar
3 ½ cups bread flour
2 ½ tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
⅔ cup slivered almonds

Steps:

  • Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g

DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS



Dark Chocolate Ice Cream with Caramelized Almonds and Toasted Marshmallows image

I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!

Provided by LauraF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 9h

Yield 8

Number Of Ingredients 16

5 ½ ounces 72% dark chocolate, chopped
3 ½ tablespoons cocoa powder
½ teaspoon sea salt
½ cup superfine sugar
3 tablespoons nonfat dry milk powder
1 ¾ cups whole milk
¾ cup heavy cream
2 tablespoons cold milk
2 teaspoons tapioca starch
½ cup sliced almonds
2 tablespoons butter, cubed
1 ½ tablespoons white sugar
1 tablespoon brown sugar
1 tablespoon milk
½ teaspoon sea salt
1 cup mini marshmallows

Steps:

  • Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
  • Mix sugar and milk powder together in a small bowl.
  • Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
  • Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
  • Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
  • Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
  • Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
  • Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
  • While almonds are cooling, spread marshmallows out on the second baking sheet.
  • Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
  • Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.

Nutrition Facts : Calories 380.2 calories, Carbohydrate 41 g, Cholesterol 45.5 mg, Fat 22.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 297.5 mg, Sugar 33.6 g

TOASTED ALMOND CARAMELS



Toasted Almond Caramels image

Preparing these caramels never fails to put me in the holiday spirit. Later, when I'm passing them around, that cheerful feeling becomes contagious. -Mae Ondracek, Pahrump, Nevada

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4 dozen.

Number Of Ingredients 7

1 teaspoon plus 1/4 cup butter, divided
2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
1 cup chopped almonds, toasted

Steps:

  • Line an 8-in. square dish with foil; butter the foil with 1 teaspoon butter. Set aside. , In a heavy saucepan, combine the sugar, corn syrup, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently without stirring for 4 minutes., Remove from the heat; slowly stir in cream. Return to the heat; cook, without stirring, over medium-low heat until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; stir in vanilla and almonds. , Pour into prepared pan (do not scrape sides of saucepan). Cool completely. Using foil, lift caramel out of pan. Discard foil; cut caramel into squares. Wrap individually in waxed paper or foil; twist ends.

Nutrition Facts : Calories 94 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 33mg sodium, Carbohydrate 14g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

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