Tendercarrotswithapricots Recipes

30 FRESH APRICOT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an apricot dish in 30 minutes or less!

COUSCOUS WITH APRICOTS AND CARROTS

Steps:

• Heat the butter in a medium saucepan set over medium heat. Add the cinnamon and ginger and cook until lightly toasted, about 30 seconds. Add 3 cups of water. Stir in the carrots, apricots and 1 teaspoon salt; bring to a boil.
• Stir in the couscous. Remove from the heat, cover and set aside until the liquid is absorbed and the couscous is tender, about 10 minutes. Fluff the couscous with a fork and stir in the cilantro.
• Sprinkle with more cilantro before serving.

TENDER CARROTS WITH APRICOTS

Steps:

• Cover apricots with hot water in a bowl and soak 1 1/2 hours.
• Drain and pat dry.
• Cut apricots into thin strips.
• Combine next 4 ingredients in a heavy nonstick pan over medium heat.
• Cover tightly, reduce heat to low and cook 12-15 minutes, or until carrots are just tender.
• Add apricots and return to heat 1-2 minutes.
• Serve carrots sprinkled with parsley if desired.

CARROTS WITH APRICOT PRESERVES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
• Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
• Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

CHOCOLATY APRICOTS

Steps:

• Line a baking sheet with parchment.
• Put the chocolate chips in a heatproof glass bowl and place it over a pan of simmering water. Heat the chocolate, stirring, until completely melted and smooth.
• Dip each apricot one-half to three-quarters of the way into the chocolate, letting the excess drip back into the bowl. Place on the prepared baking sheet to set.

OVEN-BAKED TENDER CARROTS

Steps:

• Place carrots in oven-safe baking dish with lid.
• Pour in some beef broth (I tend to eyeball it, but the more carrots, the more broth you want--anywhere from 1/2 c to 1 c).
• Add salt, pepper, garlic any seasonings you wish and stir to coat carrots in seasonings and broth.
• Add the butter on top.
• Cover, and cook at 400 degrees for 45 min-1 hour, depending on how many carrots you are making. When they are done, the carrots will be soft and tender enough to poke a fork through easily.
• Follow the same recipe for potatoes, but allow less cooking time.

APRICOT CARROTS

Steps:

• Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

CHOCOLATE-DIPPED APRICOTS

Steps:

• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30).
• Hold an apricot half securely between your thumb and forefinger, and dip it halfway into the chocolate. Remove the apricot from the chocolate, gently shake off the excess chocolate, and place the apricot half on the paper. Repeat with the remaining apricot halves. Let the chocolate set up at room temperature, or chill in the refrigerator for 15 minutes. Between layers of waxed paper, in a tightly covered container wrapped in several layers of aluminum foil, the apricot halves will keep for 2 weeks in the refrigerator. They are best eaten at room temperature.
• VARIATIONS
• Substitute dried peaches or dried pears for the apricots. Dip these halfway into the chocolate on the diagonal for an interesting design.