Toasted Teacakes With Apricot Compote Recipes

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TOASTED TEACAKES WITH APRICOT COMPOTE



Toasted teacakes with apricot compote image

Thick, creamy mascarpone and jam on hot teacakes are perfect for afternoon tea

Provided by Xanthe Clay

Categories     Afternoon tea, Brunch, Buffet, Snack, Treat

Time 5m

Number Of Ingredients 3

4 teacakes
250g tub mascarpone
apricot compote

Steps:

  • Toast the teacakes. Split in half and serve warm from the toaster, spread with mascarpone and topped with spoonfuls of apricot compote.

Nutrition Facts : Calories 484 calories, Fat 34 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Protein 7 grams protein, Sodium 0.58 milligram of sodium

ENGLISH TOASTED TEACAKES



English Toasted Teacakes image

Thickly buttered, these fruity, cinnamon spiced teacakes are brilliant for breakfast or afternoon tea and make a great snack anytime. I used to have them in mid morning break at school!

Provided by English_Rose

Categories     Breads

Time 2h15m

Yield 8-10 teacakes

Number Of Ingredients 10

400 g plain white flour
12 g salt
40 g sugar
1 teaspoon cinnamon
50 g butter
25 g dried yeast
220 ml water
80 g sultanas
60 g mixed peel
1 egg, lightly beaten

Steps:

  • In a large bowl place the flour, salt, sugar, cinnamon, butter and yeast.
  • Add the water and mix together to form a dough. Knead for 2 minutes and then transfer the dough to a floured work surface. Knead the dough for a further 5 minutes then place back in the bowl for 1 hour to rise.
  • Add the sultanas and mixed peel and divide the dough into 80g pieces, shape them into balls and using a rolling pin flatten them out to 1cm thick.
  • Place the teacakes onto a greased baking tray and leave to rise for a further hour.
  • Set the oven to 375°F
  • Brush the teacakes with beaten egg and bake for 15 minutes.
  • Once cool, serve toasted with loads of butter!

Nutrition Facts : Calories 295.2, Fat 6.3, SaturatedFat 3.5, Cholesterol 39.8, Sodium 630.3, Carbohydrate 52.6, Fiber 2.6, Sugar 11.1, Protein 7.5

APRICOT TEA CAKES



Apricot Tea Cakes image

These round cornmeal tea cakes are drizzled with honey for a simply sweet treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12

Number Of Ingredients 12

Unsalted butter, for cake rings
All-purpose flour, for cake rings
1 3/4 cups yellow cornmeal
1 cup milk
1 cup sugar
1/4 teaspoon salt
Grated zest and juice of 1 orange
24 apricot halves in syrup (two 8 1/2-ounce cans)
4 large eggs, separated
3 tablespoons olive oil
12 whole unblanched almonds
1/2 cup honey

Steps:

  • Heat oven to 375 degrees. Line a baking pan with parchment. Butter and flour twelve 3-by-1 1/2-inch cake rings; set on parchment. Place cornmeal in a large mixing bowl; set aside.
  • In a small saucepan, combine milk, sugar, salt, and orange zest. Set over medium-high heat, and bring to a boil, stirring.
  • Slowly pour the hot milk mixture over the cornmeal, incorporating with a fork. Cover with plastic wrap, and set aside in a warm place 30 minutes. Add the orange juice.
  • Place the apricot halves on paper towels, and let drain. One at a time, add the egg yolks to the cornmeal mixture, stirring after each addition. Stir in the olive oil.
  • In a medium bowl, beat egg whites until stiff and shiny. Fold into cornmeal mixture.
  • Center one apricot half, cut-side up, in each cake ring. Pour 1/2 cup batter into each ring. Bake 5 minutes, and remove from oven. Reduce heat to 325 degrees. Place another apricot half, cut-side up, in each ring, and place an almond in the center of each apricot. Return to oven, and bake until tops are golden brown, about 25 minutes.
  • Transfer baking sheet to a wire rack; let cool 5 minutes. Remove rings, and cool completely. Drizzle cakes with honey; serve.

ROASTED FRUIT COMPOTE



Roasted Fruit Compote image

Peach, plum, and apricot halves are topped with a sweet and spicy sugar mixture and baked until tender.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 40m

Yield 8

Number Of Ingredients 11

1 tablespoon soft butter
4 ripe firm peaches, peeled, halved, pitted
4 ripe firm plums peeled, halved, pitted
4 ripe firm apricots peeled, halved, pitted
½ cup Sugar In The Raw®
½ teaspoon ground cardamom or cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon grated lemon peel
3 tablespoons fresh lemon juice
Mascarpone cheese

Steps:

  • Heat oven to 400 degrees F. Butter 13x9-inch (3-quart) baking dish with 1 tablespoon butter. Place fruit in single layer, cut sides of fruit facing up, in dish. In small bowl, mix Sugar In The Raw, cardamom, ginger, nutmeg and lemon peel. Sprinkle sugar mixture generously over fruit. Drizzle lemon juice over fruit. Bake 20 minutes or until fruit is tender and juices are bubbly. Spoon fruit into 8 dessert dishes and drizzle with some of the roasting juices. Top with spoonfuls of mascarpone.

Nutrition Facts : Calories 168 calories, Carbohydrate 23.6 g, Cholesterol 21.3 mg, Fat 8.1 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.4 g, Sodium 20 mg, Sugar 22.2 g

GINGERED POACHED APRICOT AND RASPBERRY COMPOTE



Gingered Poached Apricot and Raspberry Compote image

Categories     Fruit     Ginger     Brunch     Dessert     Poach     Quick & Easy     Low Sodium     Raspberry     Apricot     Almond     Summer     Healthy     Vegan     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 8

1/3 cup sugar
1/3 cup water
1 1/2 tablespoons fresh lemon juice, or to taste
2 teaspoons fine julienne strips of peeled fresh ginger root
3 fresh apricots, quartered
1/2 cup raspberries
1 tablespoon sliced almonds, toasted lightly
mint sprigs for garnish

Steps:

  • In a small saucepan stir together the sugar, the water, the lemon juice, and the ginger root and simmer the mixture, covered, for 5 minutes. Add the apricots, baste them with the syrup, and poach them, covered, over moderately low heat for 3 minutes, or until they are just tender. Stir in the raspberries gently, poach the mixture for 1 minute, and divide it between 2 bowls. Sprinkle the compote with the almonds, garnish it with the mint, and serve it warm or at room temperature.

FRESH APRICOT COMPOTE



Fresh Apricot Compote image

An amazingly simple but delicious summer fruits dessert. It also freezes well so you can enjoy the taste of summer all year round. Serve with vanilla ice cream or sour cream. Also works well with plums.

Provided by Shelley

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 1h50m

Yield 12

Number Of Ingredients 5

10 fresh apricots, pitted and halved
1 lemon, zest cut off in 1/2-inch-wide strips
¾ cup white sugar
6 cups water
2 drops vanilla extract

Steps:

  • Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.

Nutrition Facts : Calories 63 calories, Carbohydrate 15.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 3.9 mg, Sugar 15.2 g

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