Lebanese Apricot Cream Recipes

EASY APRICOT CREAM DESSERT

Steps:

• Place the apricots in a blender and puree.
• In a small bowl, soften the gelatin in the cold water.
• In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
• Refrigerate mixture for about 30 minutes.
• Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.

APRICOTS WITH MASCARPONE CREAM

Steps:

• Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
• Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
• Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.

LEBANESE APRICOT CREAM

Steps:

• Place the apricots in a bowl, and add the water. Allow to soak overnight. The next day, transfer the apricots and the soaking liquid to a saucepan, adding more water if necessary to cover the apricots. Bring to a boil and simmer about 30 minutes, until the apricots are very soft.
• Transfer apricots and liquid to a food processor or food mill; puree.
• Return the puree to the saucepan, and add half a cup of sugar, dissolved cornstarch and lemon juice. Simmer a few minutes. Adjust the sweetening to taste.
• Transfer to a bowl or to 6 individual dishes. Cover and refrigerate.
• Whip the cream until softly peaked. Fold in 2 tablespoons of sugar (or to taste), the orange flower water and orange zest. Whip the cream until medium stiff.
• To serve, place a generous dollop of whipped cream on each individual serving, or spoon the apricot mixture into goblets alternately with the whipped cream. Top each serving with a sprinkling of pistachios.

LAYALI LIBNAN (LEBANESE NIGHTS)

Steps:

• Pour the milk into a large saucepan and bring to a boil over medium-high heat. Reduce the heat, and slowly pour in the semolina in a steady stream, stirring continuously. Continue to stir and cook until the mixture thickens and boils for 1 to 2 minutes.
• Remove the pan from the heat and stir in the eggs and rose water. Pour the mixture into a 9x13 inch serving dish, or individual dishes. Allow the pudding to cool slightly, then cover with plastic wrap directly on the top. Refrigerate, covered, for at least 5 hours or overnight.
• Heat 1/2 cup of the sugar and 2 tablespoons of water in a heavy bottomed saucepan over medium-high heat. Stir to dissolve the sugar, then cook until the mixture turns golden brown. Immediately remove from the heat and stir in the rest of the water. Don't worry if the mixture bubbles and hardens a bit, it will dissolve. Return the pan to the stove, and stir in the remaining sugar until dissolved. Add the lemon juice, to the sugar syrup, and bring to a boil. Simmer for 10 minutes. Remove from heat, cover and chill. The syrup will keep for a month if refrigerated in a sealed container.
• To serve, whip the whipping cream with sugar until stiff peaks form. Spread a thin layer of whipped cream over the pudding. Sprinkle with chopped nuts. Cut into squares, and serve with caramel syrup poured around it.

TURKISH CREAM FILLED APRICOTS

Steps:

• Place apricots in a bowl and add water to cover and let stand overnight.
• Drain.
• In a saucepan over medium heat,combine the sugar and 2 cups water.
• Bring to a simmer, stirring to dissolve the sugar.
• Simmer about 10 minutes or until thickened.
• Add the apricots and cook until tender, about 20 minutes.
• Stir in the lemon juice and simmer 1 minute longer.
• Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
• Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
• If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
• Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
• If using halves, spoon the filling onto the centers of half of them. Top with the remaining apricot halves.
• Arrange the apricots side by side on a serving platter.
• Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
• Bring the apricots to room temperature and sprinkle with chopped nuts.

APRICOT BAVARIAN CREAM

Steps:

• Add boiling water to gelatin and stir until dissolved.
• Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
• When partially congealed, beat with a mixer until mixture is light and fluffy.
• Add fruit pulp; fold in whipped cream.
• Pour into individual molds and chill.
• Unmold and serve with Recipe #315983.