Honey Date And Apricot Slice Recipes

SALTED APRICOT-HONEY COBBLER

Salted Apricot-Honey Cobbler image

Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.

Provided by Alison Roman

Categories pies and tarts, dessert

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 1/3 cups/175 grams all-purpose flour
1/2 cup/55 grams quick-cooking oats
1/4 cup/50 grams granulated sugar, plus more for sprinkling
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick), cut into 1-inch pieces, chilled
1/2 cup/120 milliliters heavy cream, plus more for brushing shortcakes
Flaky sea salt, for sprinkling
2 pounds/900 grams apricots, pitted and halved (or quartered if very large)
1/4 cup/60 milliliters honey
1 tablespoon cornstarch
2 tablespoons fresh lime or lemon juice
Pinch of kosher salt

Steps:

Heat oven to 350 degrees.
Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.

HONEY, DATE AND APRICOT SLICE

Honey, Date and Apricot Slice image

A yummy, crunchy slice with (surprisingly) as much flavour as traditional slices high in butter and sugar. This was originally a recipe in Too Good To Be True but I've made changes to remove all butter and further reduce the amount of sugar used. Also low GI.

Provided by Hayley_11

Categories Dessert

Time 50m

Yield 1 16 x 26 slice, 12 serving(s)

Number Of Ingredients 13

Ingredients

1 egg white
1 tablespoon brown sugar
1 1/2 tablespoons apple juice concentrate (this can be found in health food stores)
2 tablespoons grapeseed oil
3 tablespoons honey
1 tablespoon shredded coconut
1/2 teaspoon cinnamon
3/4 cup chopped dried apricot, and
dates (It's just a mixture of the two, so you can have a larger portion of apricots to dates, or vice versa)
1/3 cup rolled oats
3 cups Special K cereal (you could also use Sultana Bran for something different, or just use plain rice flakes)
3/4 cup whole meal flour
1 teaspoon baking powder

Steps:

In a medium mixing bowl beat the egg white, apple juice concentrate and sugar using an electric mixer. Add the honey and oil to the mixture and beat for 2 minutes.
With a wooden spoon stir in the coconut, cinnamon, apricots and dates, oats, rice flakes, flour and baking powder. Mix well.
Pour mixture into a lined slice tin and press down firmly with a metal spoon dipped in hot water.
Bake in a moderate to hot oven for 20-25 minutes or until golden and brown. Allow to cool before cutting.

Nutrition Facts : Calories 131.2, Fat 2.9, SaturatedFat 0.5, Sodium 94.5, Carbohydrate 24.3, Fiber 2, Sugar 11.9, Protein 3.8

APRICOT SLICE (BARS)

Apricot Slice (Bars) image

My mum bought some of this slice from a local Country Women's Association CWA cake stall. She enjoyed it so much that she asked for the recipe. Posting this recipe for my Mum. I think it would be just as good if made with a gluten-free flour blend, though I haven't tried making it gluten-free yet.

Provided by Jubes

Categories Bar Cookie

Time 1h

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar
120 g margarine (4 oz) or 120 g butter (4 oz)
2 eggs
1 teaspoon vanilla essence
1/2 cup milk
1 cup plain flour
1 cup dried apricot, chopped
3/4 cup desiccated coconut

Steps:

Preheat oven to 180°C ( 350 - 360°F ).
Soak the apricots in the milk and set aside for 30 minutes.
Using electric beaters, cream the margarine with the sugar.
To the cream margarine - add the eggs and beat well. Add the flour, vanilla and coconut. Then add the apricot and milk mixture.
Spread the mixture into a greased slice tin ( 18 x 7 inches).
Bake for 30 minutes
Slice can be topped with lemon icing if desired and more cocnut sprinkled over for decoration.
Cool slice in the tin and cut when cold.

Nutrition Facts : Calories 145.3, Fat 6.5, SaturatedFat 1.9, Cholesterol 22, Sodium 74.5, Carbohydrate 20.6, Fiber 0.8, Sugar 14.8, Protein 1.8

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