APRICOT COMPOTE
This fresh and healthy apricot dessert combines glazed apricots with lime juice and tarragon.
Provided by Jean Georges Vongerichten
Categories Sauce Breakfast Brunch Dessert Vegetarian Quick & Easy Backyard BBQ Apricot Summer Shower Healthy Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 5
Steps:
- Combine apricots, lime juice, and sugar in a large skillet.Cook over medium heat, turning occasionally, until apricots are glazed and syrupy, 7-8 minutes. Transfer to a small bowl and chill. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled. Serve with yogurt or ice cream and garnish with tarragon leaves, if desired.
RICOTTA TART WITH APRICOT COMPOTE
This sweet and citrus tart is the perfect ending to a meal enjoyed with friends or family.
Categories Desserts and Baking
Yield Serves 12.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F.
- To prepare crust, roll out chilled Sweet Pastry on a lightly floured surface. Fit into a 10 inch tart pan with a removable bottom, pressing pastry onto bottom and up sides of pan. Trim edges of pastry. Prick bottom of crust all over with a fork.
- Line bottom of pastry with a piece of parchment paper and fill pastry with pie weights, dried beans or raw rice. This helps prevent the crust from shrinking or puffing up during baking.
- Bake for 20 minutes. Remove pan from oven. Remove pie weights and parchment paper. Continue baking until crust is fully baked and light golden, about 5 - 10 minutes. Cool crust completely in pan on a rack.
- Preheat oven to 350°F.
- To prepare filling, use medium speed of an electric mixer and beat together cream cheese and sugar until creamy. Add ricotta and beat until smooth. Add eggs, lemon peel and salt; beat until blended. Pour filling into crust in pan.
- Bake until filling is almost set, about 40 - 45 minutes. Cool tart completely in pan on a rack.
- Cover and refrigerate for at least 1 hour or up to 24 hours. Uncover and top with Apricot Compote.
Nutrition Facts : Calories 347 calories, 18 g fat, 6.8 g protein, 41.5 g carbohydrate, 1.4 g fibre, 184 mg sodium *Ingredient not included in nutritional analysis
APRICOT RICOTTA TART
A beautiful dessert made with juicy, in-season apricots and a creamy almond ricotta filling.
Provided by Redazione Web
Categories cakes and desserts
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- For the pastry crust: Mix 1 1/3 sticks softened butter with the granulated sugar, powdered sugar, a pinch of salt, 1 Tbsp. rum, 1 egg, and 1 egg yolk. Combine the ingredients well. Add the flour, the cornstarch, and the lemon zest. Knead to obtain a soft and even dough. Wrap the dough in plastic wrap and chill in the refrigerator for 1 hour.
- For the filling: Mix the ricotta until soft and creamy. Beat the remaining egg yolks with 3/4 cup sugar and 2 Tbsp. Disaronno liqueur. Stir in the almonds. Whisk in the ricotta.
- For the caramelized apricots: Cut the apricots in half and remove the pits. Caramelize 1/4 cup sugar in a pan with 1 Tbsp. butter; add the apricots and baste with 2 Tbsp. Disaronno liqueur. Cook for a few minutes; turn off the heat and let rest.
- Preheat the oven to 350°F.
- Cover the dough with a sheet of parchment paper, fill the pan with dried beans, and bake at 350°F for around 15 minutes. Remove the beans and parchment paper and bake for another 5 minutes to let the crust dry out. Remove the crust from the oven, fill it with the cream, and bake again at 350°F for 20 minutes. Remove from the oven and top with the caramelized apricots and their juice. Let the tart cool and serve.
RICOTTA-APRICOT TART
We used fresh apricots in this creamy tart, but fresh peaches or nectarines would be just as suitable. The smooth, sweet filling, enriched with ricotta cheese and just a bit of heavy cream, contrasts appealingly with the tart stone fruit.
Provided by LMillerRN
Categories Tarts
Time 1h55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Crust: In a medium-sized mixing bowl, cream the butter until light and fluffy. Add the sugar, salt and vanilla. Beat in the egg and half the flour, then add the remaining flour and mix until evenly blended. Gather the dough into a ball, flatten it into a thick disk, wrap it well, and refrigerate for 1 hour. Heavily flour your work surface and the dough. Roll the dough to fit a 10-inch tart pan or a 9-inch deep-dish pie pan. Place the dough in the pan, and prick it all over with the tines of a fork. (The crust will be blind-baked -- baked without any filling -- but it doesn't need to be weighed down with beans or rice or pie weights, as long as you prick it thoroughly with a fork.).
- Bake the crust in a preheated 425°F oven for 10 minutes. Turn the oven down to 350°F, and bake it until it's golden brown, about another 8 to 10 minutes. Remove the crust from the oven and cool it while making the filling.
- Filling: In a medium-sized bowl, mix together the ricotta cheese, cream, eggs, egg yolk, sugar, vanilla, Fiori di Sicilia or orange oil, and flour. Set aside.
- Peel and slice the apricots. To quickly peel apricots, fill a large pan with hot water. Bring it to a boil, and place the apricots in the pan. Bring back to a boil, and simmer for 2 to 3 minutes. Remove the apricots from the hot water and plunge them into a bowl of ice water. The skins should slip off easily.
- Assembly and Baking: Stone and slice the apricots. Pour the ricotta mixture into the tart shell. Place about 10 slices of apricot over the filling; they'll sink partially -- it's OK. Bake the tart in a preheated 350°F oven for about 45 minutes, until the filling looks mostly set.
- Sauce: Place the remaining sliced apricots into a medium-sized saucepan. Add the brown sugar, water, and brandy, if you're using it. Bring the mixture to a gentle boil, reduce the heat, and simmer until the apricots are cooked through and the sauce starts to thicken. Remove the sauce from the heat, and transfer it to a serving dish. It can remain at room temperature while the tart cools.
- Let the ricotta tart cool for several hours before cutting it into wedges. Spoon the sauce over each piece before serving, or serve it on the side. Refrigerate any leftover tart.
Nutrition Facts : Calories 448.7, Fat 21.8, SaturatedFat 13.1, Cholesterol 146.6, Sodium 165, Carbohydrate 53.1, Fiber 1.2, Sugar 33.7, Protein 10.4
PANNA COTTA WITH APRICOT COMPOTE
A dairy-free panna cotta using soya milk. Perfect texture and a blend of flavours make this dish hard to fault
Provided by CJ Jackson
Categories Dessert, Dinner, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Sprinkle the gelatine onto 3 tbsp water and soak for 5 mins. Scrape the seeds out of the vanilla pod into the pan and put the pod into the milk. Put the soya milk, zest, vanilla pod, sugar and rum into a pan. Heat until the liquid just comes to the boil (if using veggie gelatine, you'll need to bring it to the boil - check pack instructions), then remove from the heat and stir in the gelatine. Cool for 10 mins. If the gelatine clumps together, whisk thoroughly. Strain the milk mixture, then divide between 4 ramekins. Cover and refrigerate until set (approximately 2 hrs).
- Halve and stone the apricots. Put the sugar and 150ml water into a pan, then heat until the sugar has dissolved. Add the apricots and cook over a gentle heat for 12-15 mins or until the apricots are soft, then leave to cool. Serve in a dish alongside the panna cotta.
Nutrition Facts : Calories 146 calories, Fat 2 grams fat, Carbohydrate 36 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.14 milligram of sodium
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