Poached Apricots With Kaymak Recipes

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POACHED APRICOTS WITH KAYMAK



Poached Apricots With Kaymak image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 6

1/2 pound large dried Turkish apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1 cup kaymak, very thick yogurt or mascarpone (see note)
3 tablespoons finely chopped peeled unsalted pistachios

Steps:

  • Place apricots in 2 cups water, and soak overnight.
  • Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1 1/2 hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
  • Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 14 grams

POACHED APRICOTS



Poached Apricots image

Provided by Food Network

Time 10h10m

Yield 6 servings

Number Of Ingredients 7

1/2 pound of dried apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1/2 cup drained yogurt
1/2 cup ricotta
3 tablespoons unsalted pistachio nuts, peeled and chopped

Steps:

  • Wash and then soak the dried apricots in 2 cups of water overnight.
  • Pre-heat the oven to 300 degrees.
  • Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
  • Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove

POACHED APRICOTS



Poached Apricots image

Make and share this Poached Apricots recipe from Food.com.

Provided by katew

Categories     Dessert

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 kg sulphur free dried apricot
1 cup sugar
2 vanilla beans, split
1 pinch salt

Steps:

  • Soak apricots in cold water for 1/2 hour or more.
  • Transfer with soaking water to large pan.
  • Add sugar, scrape seeds from vanilla beans.
  • Add seeds and pod to the pan.
  • Bring slowly to a simmer.
  • Cook gently till very tender - about 40 minutes.
  • Cool then strain.
  • Place strained off juice into pot and reduce over heat by 1/3 or.
  • till syrupy.
  • Cool then serve apricots and juice with cream.

Nutrition Facts : Calories 530.7, Fat 0.8, Sodium 42.8, Carbohydrate 137.7, Fiber 12.2, Sugar 122.3, Protein 5.7

HONEY VANILLA POACHED APRICOTS



Honey Vanilla Poached Apricots image

Categories     Fruit     Dessert     Poach     Quick & Easy     Low Sodium     Apricot     Vanilla     Summer     Honey     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 pound fresh apricots, halved lengthwise and pitted

Steps:

  • In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
  • Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.

POACHED APRICOTS



Poached Apricots image

Use this in our Floating Islands with Ricotta Cream and Poached Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30 apricots

Number Of Ingredients 4

30 dried apricots, preferably California
2 cups water
1 1/2 cups sugar
1/2 vanilla bean, split and scraped, pod reserved for another use

Steps:

  • Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.

SIMPLE POACHED APRICOTS



Simple Poached Apricots image

These apricots pair well with vanilla all-natural frozen yogurt, as pictured.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Number Of Ingredients 4

3 cups water
1/4 cup plus 1 tablespoon agave nectar (more if desired)
4 strips organic orange peel, each about 3 inches long
6 medium-ripe apricots (about 1 pound), pitted and cut into sixths or quarters

Steps:

  • Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
  • Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
  • Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

Nutrition Facts : Calories 502 g, Fat 2 g, Protein 6 g

POACHED APRICOTS WITH GREEK YOGURT



Poached Apricots With Greek Yogurt image

A luscious treat by Antony Worrall Thompson. It has such a rich texture. I even added a few strands of saffron before placing it in the oven. I didn't have Greek yogurt so I used normal yogurt that I had placed in a strainer for about 5 hours, worked just fine. Prep. time does not include overnight soaking time.

Provided by Nabiha

Categories     Dessert

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 10

125 g turkish dried apricots or 125 g california dried apricots
1 1/2 cups water
1/8 cup sugar
1/2 tablespoon honey
1/2 tablespoon rose water
2 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1/2 cup thick Greek yogurt
7 unsalted almonds, flaked and toasted
pomegranate seeds (optional)

Steps:

  • Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
  • Preheat oven to 300 F (150 C).
  • Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
  • Add the apricots once it comes to a boil.
  • Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
  • Cook for 1 and a half hours.
  • Remove from oven and allow to cool in the syrup.
  • Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

Nutrition Facts : Calories 161.9, Fat 1.9, SaturatedFat 0.1, Sodium 8, Carbohydrate 38, Fiber 3.4, Sugar 33.6, Protein 2.1

CHAI-POACHED APRICOTS AND PLUMS



Chai-Poached Apricots and Plums image

More elegant than jam but just as handy, this compote goes with almost everything.

Categories     Tea     Dessert     Poach     Quick & Easy     Apricot     Plum     Vanilla     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

3/4 cup sugar
1/2 vanilla bean
6 oz dried Angelino plums* (1 1/4 cups)
6 oz dried California apricots** (1 1/4 cups)
2 chai tea bags

Steps:

  • Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved.
  • Add plums and simmer, uncovered, 3 minutes. Add apricots and tea bags and return to a simmer. Cook fruit, gently stirring once or twice, 5 minutes, then remove from heat.
  • Allow tea bags to steep with fruit in syrup 15 minutes (fruit will continue to soften as it steeps), then remove bags, gently squeezing liquid from them into syrup. Transfer compote to a bowl or jar and cool, gently stirring occasionally.
  • *Available at nutsonline.com.
  • **Available at apricot-farm.com.

POACHED APRICOTS WITH ROSEWATER



Poached apricots with rosewater image

This low-fat, simple dessert combines tender fruit and fragrant syrup

Provided by Good Food team

Categories     Dessert, Dinner

Time 30m

Number Of Ingredients 5

50g golden caster sugar
400g ripe apricot , halved and stoned
few drops rosewater
Greek yogurt , to serve
handful pistachios , roughly chopped, to serve

Steps:

  • Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

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