DRIED APRICOT & PISTACHIO ICE CREAM (GF)
Steps:
- Keep aside 1/4 cup of the milk and put the rest and the sugar in a saucepan, and bring it boil. Keep stirring it so that sugar dissolves. Now mix the custard powder (or cornstarch) in the xbc cup of milk and add this to the boiling milk. Keep stirring until the milk thickens a little. Take it off the heat and let it cool to room temperature.
- In a smaller saucepan, put the chopped apricots and the orange juice and bring it to a boil then simmer for about 2 to 3 minutes. Take it off the heat. Remove about 1/3 the apricot pieces and keep it aside. Once the apricots pieces and the orange juice have cooled, purxe9e this in a blender.
- To the purxe9e in the blender, add the milk-custard mixture, cream, and salt. Blend till smooth. Add the reserved apricots and run the blender on slow speed so the apricot pieces blend with the ice-cream mixture but are not purxe9ed. This is so that there will bits of apricot in the ice cream.
- Coarsely chop the pistachio pieces and stir it into the ice cream mixture. Pour it into a container and freeze till hard. Take it out a couple of time in between, and break up the ice cream to prevent crystals from forming.
- If youu2019re using an ice cream maker, refrigerate the mixture and then freeze according to the instructions that come with your machine. During the last minute of churning, add the chopped pistachio nuts, or layer them as you scoop the ice cream into the container where you will keep it.
DRIED APRICOT-PISTACHIO ICE CREAM
A delicious and easy homemade ice cream
Provided by Michelle
Categories Dessert
Time 35m
Number Of Ingredients 6
Steps:
- 1. In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour.
- 2. Puree the apricot and wine mixture with the sugar, half-and-half, and lemon juice in a blender until smooth.
- 3. Chill the mixture in the refrigerator for at least 8 hours, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.
Nutrition Facts : Calories 660 kcal, Carbohydrate 88 g, Protein 10 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 59 mg, Sodium 74 mg, Fiber 5 g, Sugar 72 g, ServingSize 1 serving
APRICOT AND PISTACHIO BAKED RICE
Steps:
- Preheat oven to 350°F.
- Wash rice in 6 changes of cold water in a large bowl until water is almost clear. Drain in a large sieve.
- Bring 6 cups water and salt to a boil in a 4-quart heavy ovenproof pot with a tight-fitting lid, then stir in rice and cook, uncovered, 6 minutes (rice will still be firm). Drain in sieve.
- Heat oil in dried pot over moderate heat until hot but not smoking, then add rice, stirring until well coated, and remove from heat. Stir in remaining ingredients.
- Bake, tightly covered, in middle of oven until rice is tender, about 18 minutes, then fluff with a fork.
APRICOT-PISTACHIO ICE CREAM
This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz.
Provided by Sass Smith
Categories Frozen Desserts
Time 4h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Quarter the apricots, then warm them with the wine in a small saucepan.
- Simmer five minutes, then cover, remove from the heat and let stand for one hour.
- Coarsely chop the pistachios.
- Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
- Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
- Add the psitachio nuts in the last five minutes of churning.
APRICOT-PISTACHIO ICE CREAM
I came across this recipe recently while looking for apricot recipes. Although I haven't made it yet it sounds delicious combining two of my favorite things (apricots and pistachios). Processing time is included with cooking time, but cooling time and freezing time is not included (allow overnight freezing and an additional 2-4 hours cooling/refrigeration time). Recipe source: Bon Appetit (July 1982)
Provided by ellie_
Categories Frozen Desserts
Time 50m
Yield 1 1/2 quarts ice cream
Number Of Ingredients 7
Steps:
- Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
- Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
- Whisk in sugar/water mixture.
- Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
- Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
- Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
- Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
- Transfer mixture to ice cream maker and process per manufacturer's directions.
- Turn into plastic container and freeze.
Nutrition Facts : Calories 822.4, Fat 44.7, SaturatedFat 12.4, Cholesterol 533.9, Sodium 75.4, Carbohydrate 92.9, Fiber 8.9, Sugar 75.6, Protein 21.3
DRIED APRICOT-PISTACHIO ICE CREAM
Steps:
- In a small saucepan, warm the apricot pieces in the wine. Simmer for 5 minutes, cover, remove from the heat, and let stand for 1 hour. Coarsely chop the pistachio nuts.
- Purée the apricots with the wine in a blender with the sugar, half-and-half, and lemon juice until smooth.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the chopped pistachio nuts.
- Perfect Pairing
- You can make Apricot-Pistachio Crêpes (pictured) by warming Crêpes (page 233) and serving them, folded, on plates, topped with scoops of Dried Apricot-Pistachio Ice Cream, a drizzling of acacia honey, and a scattering of chopped pistachios.
APRICOT-PISTACHIO TRIANGLES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in dried apricots and pistachios. Divide dough into 2 pieces. Shape each into a 10-inch-long triangular log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
APRICOT ICE CREAM
Provided by Moira Hodgson
Categories ice creams and sorbets, project, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
- Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
- Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
- Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
- Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.
PISTACHIO AND DRIED-APRICOT RUGELACH
Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 4h45m
Yield Makes 32
Number Of Ingredients 12
Steps:
- Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
- Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
- Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
- Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.
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