Small Batch Spirited Apricot Cherry Butter Recipes

SMALL BATCH SPIRITED APRICOT-CHERRY BUTTER

Steps:

• Chop the apricots.
• Place in a large pot with the cherries and cook over low heat until soft, adding small amounts of water if necessary to prevent scorching.
• Puree fruit in a blender or food processor or using an immersion blender.
• Measure puree.
• Return puree to pot - you should have about 4 ½ cups of puree. Add sugar and Grand Marnier.
• Cook over medium-low heat, stirring often until mixture has thickened.
• Ladle into hot, clean jars leaving about ¼ inch head space. Top with the two-piece lids and rings, and process in a water bath for 10 minutes.

APRICOT AND CHERRY CRISP

Steps:

• Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving.

APRICOT CHERRY BAKE

Steps:

• Preheat oven to 400 degrees. Butter a 2-quart baking dish; set aside. In a large bowl, toss the fruit with the flour and 1 cup sugar. Place in prepared baking dish.
• On a lightly floured work surface, roll out pate brisee into a 12-inch round. Cut into four 3-inch strips; then cut strips crosswise into 3- or 4-inch pieces. Place over fruit mixture in a patchlike pattern. Refrigerate dough about 30 minutes.
• Lightly brush the dough with water, and sprinkle with remaining 4 teaspoons sugar. Transfer to oven; bake until crust is golden brown and the juices are bubbling, 50 to 60 minutes. Transfer to a wire rack, and let cool before serving.

APRICOT-CHERRY BARS WITH OATMEAL CRUMBLE TOPPING

Steps:

• Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
• In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
• Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
• Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
• To serve, cut into generous 1 1/2-inch squares.

CHERRY-APRICOT CREAM CHEESE TART

Steps:

• Make crust:
• Blend flour, sugar and salt in processor. Add butter and process, using on/off turns, until mixture resembles very coarse meal. Add yolk and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic; chill 1 hour. (Can be prepared 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.)
• Make filling:
• Beat cream cheese and orange peel in medium bowl to blend. Whisk sugar, yolks, cornstarch and flour in small bowl until smooth. Bring milk to simmer in saucepan. Gradually whisk hot milk into yolk mixture; return to same pan. Whisk over low heat until custard thickens and boils. Cool custard 15 minutes. Beat barely warm custard into cream cheese mixture. Press plastic wrap directly onto surface of filling; chill until cold, at least 3 hours and up to 1 day.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough gently into place; trim excess dough. Freeze 30 minutes.
• Preheat oven to 400°F. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Reduce oven temperature to 375°F. Bake crust until golden, piercing with fork if bottom bubbles, about 5 minutes. Cool crust in pan on rack.
• Spread cream cheese filling over crust. Arrange cherries, cut side down, in 2 concentric circles around edge of tart. Arrange apricots in middle of tart, overlapping slightly. Place any remaining cherries in center. Stir preserves in saucepan over low heat until beginning to melt. Strain into small bowl. Brush enough preserves over fruit to glaze. Serve immediately or chill up to 6 hours.

APRICOT-CHERRY CRISP WITH LEMON-BUTTERMILK SORBET

Steps:

• Preheat oven to 375°F. Place first 5 ingredients in 13x9x2-inch glass baking dish; toss. Blend granola and butter in processor until moist crumbs form. Sprinkle topping evenly over apricot-cherry mixture. Bake until filling bubbles thickly around edges, about 50 minutes. Serve warm or at room temperature with sorbet.

APRICOT CHERRY CRISP

Steps:

• Preheat oven to 375°F.
• Mix fruit, 1/3 cup sugar, 2 T flour and orange juice together.
• Turn into shallow buttered 2 quart baking dish.
• Let stand 15-20 minutes.
• Mix oats, 3/4 cup flour, 1/2 cup sugar, brown sugar and cinnamon together.
• Cut in butter using pastry blender or by rubbing between your fingers until topping resembles coarse meal.
• Squeeze topping together to make small clumps, sprinkle on top of fruit.
• Bake at 375 F for 45-50 minutes.
• Serve warm or at room temperature.