Chilled Poached Apricots With Whipped Cream Recipes

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CHILLED POACHED APRICOTS WITH WHIPPED CREAM



Chilled Poached Apricots with Whipped Cream image

Muscat syrup and whipped cream with cardamom enhance poached apricots. Apricots from the garden or farmers' market are usually small. Use two or three halves per person, depending on the size of the fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 bottle (375 milliliters) Muscat de Beaumes-de-Venise (1 1/2 cups)
1 1/2 cups water
1/4 cup sugar
8 to 12 apricots (about 1 pound), halved and pitted
1 cup heavy cream, well chilled
1/4 teaspoon ground cardamom (optional)

Steps:

  • Bring wine, water, and sugar to a simmer in a medium saucepan over high heat, stirring until sugar dissolves. Add apricots, pushing down gently, so fruit is submerged. Reduce heat to medium, and let simmer just until apricots are tender, 2 to 4 minutes, depending on ripeness and size of fruit.
  • Using a slotted spoon, gently transfer apricots to a dish. Pour in enough poaching liquid to cover fruit (about 1 cup), and cover with parchment. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, about 10 minutes; strain. Refrigerate apricots and syrup separately, for 30 minutes.
  • Just before serving, beat cream until soft peaks form. Gently whisk in 1/4 cup cooled syrup, and season with cardamom if desired. Divide apricots among 8 dessert bowls, and drizzle with syrup. Top each with a large dollop of whipped cream.

VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT



Vanilla Poached Peaches with Whipped Minted Yogurt image

Provided by Food Network

Categories     dessert

Time 3h35m

Yield about 6 to 8 servings

Number Of Ingredients 11

2 cups water
1 cup sugar
1 vanilla bean, split
8 peaches, split and seeds removed
1/2 cup water
1/4 cup sugar
1 cup loosely packed mint leaves
1 cup heavy cream
1 cup full-fat Greek yogurt
Mint sprigs, for garnish
Raspberries, for garnish

Steps:

  • Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
  • For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
  • In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
  • To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE



Poached Apricots With Pistachio and Amaretto Mascarpone image

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     parfaits and trifles, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 12

Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
3/4 cup/80 grams raw unsalted pistachios, toasted and finely chopped
2.8 ounces/80 grams hard amaretti cookies, such as Lazzaroni brand, roughly crumbled (you'll need two 2.3-ounce/65-gram packages)
1 tablespoons granulated sugar or caster sugar
8 ounces/140 grams mascarpone, at room temperature
1/2 cup/100 grams heavy cream (double cream), lightly whipped to soft peaks
1 teaspoon orange blossom water
1 teaspoon lime zest

Steps:

  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
  • Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
  • To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams

ALMOND PRALINE SEMIFREDDO WITH GRAPPA-POACHED APRICOTS



Almond Praline Semifreddo with Grappa-Poached Apricots image

Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.

Provided by Ruth Cousineau

Categories     Milk/Cream     Food Processor     Mixer     Egg     Frozen Dessert     Apricot     Almond     Grappa     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

For semifreddo:
1/3 cup plus 1/4 cup sugar, divided
1/3 cup sliced almonds with skin (1 ounce), toasted and cooled
2 large eggs
1/8 teaspoon pure almond extract
1 1/2 cups chilled heavy cream
For apricots:
1 cup water
2/3 cup sugar
1 (3-inch) strip lemon zest
1/2 cup grappa
8 firm-ripe apricots (1 1/2 to 1 3/4 pounds), halved and pitted
1 tablespoon fresh lemon juice

Steps:

  • For semifreddo:
  • Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.
  • Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.
  • Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).
  • Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.
  • With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.
  • Poach apricots:
  • Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes. Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.
  • Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.
  • Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup.

APRICOTS WITH ORANGE CREAM



Apricots With Orange Cream image

Make and share this Apricots With Orange Cream recipe from Food.com.

Provided by KittyKitty

Categories     Dessert

Time 4h

Yield 4 serving(s)

Number Of Ingredients 8

2 cups dried apricots
1 strip orange peel
1 cinnamon stick
2 tablespoons superfine sugar
2/3 cup sweet dessert wine (like California Muscat, North Carolina Muscadine, like Duplin)
1/2 cup mascarpone
3 tablespoons orange juice
1 pinch ground cinnamon

Steps:

  • Place the apricots, orange peel, cinnamon stick and 3 tablespoons of the sugar in a pan and cover with 2 cups cold water. Bring to a boil, cover and simmer gently for 25 minutesm until the fruit is tender.
  • Remove from heat and stir in the dessert wine. Let stand until cold, then chill for at leasy 3-4 hours or overnight.
  • Combine the mascarpone, orange juice, and remaining sugar in a bowl and beat well until smooth, then chill.
  • Just before serving remove the cinnamon stick and orange peel, and serve with a spoonful of the prange cream sprinkled with cinnamon.

Nutrition Facts : Calories 249.1, Fat 0.3, Sodium 10.2, Carbohydrate 53.6, Fiber 4.8, Sugar 45, Protein 2.4

POACHED APRICOTS WITH ROSEWATER



Poached apricots with rosewater image

This low-fat, simple dessert combines tender fruit and fragrant syrup

Provided by Good Food team

Categories     Dessert, Dinner

Time 30m

Number Of Ingredients 5

50g golden caster sugar
400g ripe apricot , halved and stoned
few drops rosewater
Greek yogurt , to serve
handful pistachios , roughly chopped, to serve

Steps:

  • Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

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