Lemon Apricot Fruit Pops Recipes

LEMON-APRICOT FRUIT POPS

Steps:

• Place the first 6 ingredients in a blender; cover and process until blended. If desired, stir in mint., Pour into pouches, molds or paper cups. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.

FRUIT POPS

Steps:

• Start by combining 1 cup water with the sugar in a small saucepan. Turn the heat to medium and let it warm while the sugar dissolves.
• Pour half the sugar syrup into a blender with the frozen mangos and lime juice. Puree until totally smooth. Pour the mango mixture into the bottom quarter of some ice pop molds and freeze for 20 minutes.
• Add the other half of the syrup to the blender with the frozen strawberries and lemon juice. Puree until smooth and pour it into the molds to the halfway mark. Freeze for 20 minutes.
• Repeat with another layer of mango and strawberry. Freeze until solid.

SUMMERTIME LEMON ICE POPS

Steps:

• Whisk ingredients together and pour into ice pop molds.
• Freeze until hard (about 2 hours).

LEMON-APRICOT SANDWICHES

Steps:

• Preheat oven to 350 degrees. Whisk flours, cornstarch, and salt in a medium bowl.
• Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in 3 batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
• Place cold dough between 2 pieces of parchment paper, and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
• Using a fluted 1 7/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes. Let cool slightly on sheets on wire racks. Transfercookies to racks to cool completely.
• Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar.

LEMON APRICOT BARS

Steps:

• For the crust: mix flour and confectioners' sugar in a bowl; cut in the butter until crumbly.
• Preheat oven to 350°.
• Press the crumb mixture over the bottom of a 9x9-inch baking pan; bake for 30 minutes, let stand until cool.
• Reduce oven temperature to 325°.
• For the filling: spread the apricot preserves over the bottom of the crust.
• Beat the eggs in a mixer bowl until blended; add sugar, lemon juice, lemon peel, flour, baking powder and salt; beat until blended.
• Pour over the prepared layers; bake for 35 minutes; let stand until cool.
• Sprinkle with confectioners' sugar to taste; cut into bars.

APRICOT - LEMON JAM

Steps:

• Don't worry about the skin, which disappears in the course of cooking.
• Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.).
• Stir it frequently enough that it doesn't stick to the bottom of the pot.
• You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while.
• Wash and can according to canner instructions.
• Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.

LEMON-APRICOT SANDWICHES

Steps:

• Whisk together both flours, cornstarch, and salt in a bowl.
• Put butter, sugars, lemon zest, and 1 tablespoon lemon juice into the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Reduce speed to low. Add flour mixture in three batches, mixing well after each addition. Cover dough with plastic wrap; refrigerate 30 minutes.
• Preheat oven to 350°F. Place cold dough between two pieces of parchment paper and roll out to 1/8 inch thick. Transfer dough on parchment to a baking sheet; freeze 10 minutes.
• Using a fluted 1 1/8-inch round cutter, cut out dough; transfer to parchment-lined baking sheets. Reroll scraps, and cut out (you should have 40 rounds). Bake until pale golden, 10 to 11 minutes, rotating sheets halfway through. Let cool slightly on sheets on wire racks. Transfer cookies to racks to cool completely.
• Using a rubber spatula, press the jam through a fine sieve into a small bowl. Stir in remaining tablespoon lemon juice. Spread 1 teaspoon jam mixture on flat side of half of the cookies, and sandwich with the remaining cookies. Dust with confectioners' sugar. Unfilled cookies can be stored in an airtight container at room temperature up to 3 days; filled ones are best eaten the day you assemble them.

APRICOT JAM WITH LEMON BALM

Steps:

• Measure apricots after preparation; you should have 5 cups prepared fruit.
• Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight.
• Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
• Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Remove from heat and stir in lemon balm leaves.
• Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.