CHOCOLATE-DIPPED APRICOTS
Chocolate Dipped Apricots are a delicious way to make holiday candy! Dried apricots are dipped in dark and white chocolate and coated with crushed walnuts, shredded coconut, and colorful sprinkles. These might be the easiest candy or treats you'll make this holiday season!
Provided by 2 sisters recipes
Time 15m
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment or wax paper.
- Place the crushed walnuts into a small bowl, and shredded coconut into a second bowl. And have the bottle of colorful sprinkles nearby.
- First, start with melting dark chocolate. Melt dark chocolate first in a small bowl either in microwave, stirring every 30 seconds, or on stove top in a double boiler.
- Holding the apricot by the tip, dip most of the fruit into the melted chocolate. Remove it from the chocolate and drag it along the lip of the bowl, removing excess chocolate.
- Sprinkle one side of the apricot with crushed walnuts, or with coconut or colored sprinkles.
- Place the candy on parchment paper, and repeat for the remaining apricots.
- Place in the refrigerator to set for approximately 10 to 15 minutes. Best served at room temperature.
- yields: 2 to 4 dozen
SPICED APRICOTS
"I've been cooking for big gatherings for years...and now that I'm widowed, it's hard to cook for just one or two," admits Trudy Barth of Niceville, Florida. "That's why I appreciate simple recipes like this one, which turns canned apricots into a special side dish."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Drain apricots, reserving syrup; set apricots aside. In a small saucepan, combine the vinegar, allspice, cinnamon and reserved syrup. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Remove from the heat; stir in apricots. Cover and let stand for 30 minutes, stirring occasionally. Drain if desired. Serve warm or cold.
Nutrition Facts : Calories 184 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 9mg sodium, Carbohydrate 48g carbohydrate (43g sugars, Fiber 3g fiber), Protein 1g protein.
CHOCOLATY APRICOTS
Provided by Ree Drummond : Food Network
Categories dessert
Time 25m
Yield 8 to 10 servings
Number Of Ingredients 2
Steps:
- Line a baking sheet with parchment.
- Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
- Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.
GRILLED APRICOTS WITH BITTERSWEET CHOCOLATE AND ALMONDS
Steps:
- Heat grill to high. Brush apricots with oil and grill, cut side down, until golden brown, about 1 1/2 minutes. Turn over and continue grilling for 1 minute. Transfer to a serving plate and drizzle with melted chocolate and almonds.
CHOCOLATE COCONUT SAUCE
Categories Sauce Milk/Cream Rum Chocolate Dessert Quick & Easy Coconut Summer Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a heavy saucepan whisk together the cream of coconut and the heavy cream, bring the mixture to a simmer, and whisk in the chocolates, whisking until they are melted and the sauce is smooth. Whisk in the coconut extract, the salt, and the Malibu and serve the sauce warm or at room temperature over ice cream.
APRICOT WHITE CHOCOLATE COOKIES
A heavenly cookie with an unbelievable flavor. The nuts are optional, or can be exchanged with other types (almonds and walnuts are also good). For the white chocolate, I chop up 2 Lindt white chocolate and coconut bars because I like the coconut addition, but any other white chocolate bar or white chocolate chips would work just as well.
Provided by jasie_peltier
Categories Drop Cookies
Time 40m
Yield 18-24 cookies
Number Of Ingredients 10
Steps:
- Preheat over to 350°F (or 175°C).
- In a large bowl, cream together the butter and brown sugar.
- Beat in the egg and vanilla.
- Mix in the flour, baking soda and salt.
- Add the nuts, apricots and white chocolate.
- Spoon onto an ungreased cookie sheet and bake for 8 to 12 minutes. (These cookies don't spread very much, so they can be pretty closely packed onto the cookie sheet).
- Transfer to a cooling rack.
DRUNK APRICOT SHITO (GHANAIAN HOT PEPPER SAUCE)
Steps:
- Place apricots in a small bowl and pour in hot water to cover. Let sit 20 minutes, then drain and coarsely chop. Return apricots to same bowl and add rum; stir to coat. Chill at least 30 minutes and up to 1 day. Drain into a mesh sieve set over another small bowl or container. Reserve apricots and rum separately.
- Melt butter in a medium saucepan over medium heat. Add cinnamon, 3 Tbsp. coconut sugar, and reserved apricots. Cook, stirring occasionally, until apricots are slightly softened and coated in caramel, 6-8 minutes. Add reserved rum and cook, stirring often, until thickened and syrupy, about 5 minutes. Let cool slightly. (Just FYI: You can eat these drunk apricots right away over vanilla ice cream and be very happy.)
- Toast grains of selim pods and cubeb peppers in a small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Grind as well as you can. The grains of selim won't completely break up, so cracked open but mostly whole is okay-you just want to release some of their flavor.
- Heat oil in a large Dutch oven or other heavy pot over medium. Cook white and red onions, stirring occasionally, until softened and just starting brown, 20-25 minutes. Stir in ground grains of selim and cubeb pepper, garlic, ginger, and remaining 1 tsp. coconut sugar. Cook, stirring occasionally, 5 minutes. Add red pepper flakes, rosemary, thyme, prawn powder, and 1 tsp. salt to pot and cook, stirring occasionally, about 2 minutes. Add drunk apricots along with any syrup and cook, stirring often, about 2 minutes.
- Add tomato purée to pot and cook, stirring occasionally, 4 minutes, then stir in chile powder. Add broth and fresh chile. Cover pot and cook, stirring occasionally to prevent sticking, until a loose dark brown paste forms, 30-40 minutes. The oil will rise to the surface when the sauce is ready. Remove from heat; taste and season with more salt if needed. If you like texture, leave as is, or blend with an immersion blender (or let it cool slightly and blend it in a blender) to make it smooth. Let cool completely.
- Spoon shito into jars or an airtight container with at least a ¼" layer of oil on top.
- Do ahead: Shito can made 1 week ahead. Cover and chill.
- Note: The amount of chile described in this recipe is what I would classify as pretty hot-some West Africans might call this medium hot, some very hot. Folks familiar with heat will enjoy this, but if you don't like super-jacked heat you should probably err on the lower end of the range. West African pantry staples can be found at Zoe's Ghana Kitchen.
DRUNKEN SPICED APRICOTS WITH WHITE CHOCOLATE COCONUT SAUCE
This is a lovely warming dessert to be served with a nice warmed glass of cognac...mmm or mulled wine. The whole spices can be substituted by ground if needed. ------
Provided by happygurl06
Categories Dessert
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Apricots:.
- Combine all Apricot ingredients in a saucepan and simmer on low heat for 30 minutes.
- Remove from Heat and place in a heat proof bowl and let stand, covered for at least 1 hour.
- Sauce:.
- Chop chocolate into small pieces.
- Using a double boiler (or a ceramic or metal bowl over a pot of simmering water - don't let the water touch the bottom of the bowl) heat the coconut milk.
- As the coconut milk starts to get hot, add the chopped chocolate, stirring constantly until chocolate is melted.
- Add the Vanilla Essence and stir quickly to avoid the sauce separating.
- To Serve:.
- Remove the whole spices from the apricots and re heat if you wish.
- Place equal portions of the apricots into serving bowls and drizzle a little of the orange cointreau sauce over them.
- Pour the warm coconut chocolate sauce over the top.
- Can also be served with vanilla ice-cream.
Nutrition Facts : Calories 637.9, Fat 34.7, SaturatedFat 28.1, Cholesterol 3.5, Sodium 104.2, Carbohydrate 83.3, Fiber 11.2, Sugar 70.9, Protein 8.9
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