Turkish Almond Cream Filled Apricots Recipes

ALMOND, APRICOT, AND CREAM CHEESE CROSTATA

Steps:

• Preheat oven to 400°F. Blend almond paste and 3 tablespoons sugar in processor until finely chopped. Add cream cheese, egg yolk, and vanilla and blend until filling is smooth. Unroll crust on heavy rimmed baking sheet. Spread filling over crust, leaving 1 1/2-inch plain border. Arrange apricot quarters, rounded side down, in spoke pattern in 2 concentric circles atop filling. Fold dough border up over edge of filling. Brush exposed apricots with warm jam. Sprinkle with remaining 1 1/2 teaspoons sugar.
• Bake crostata until crust is golden brown and apricots are tender and slightly browned, about 43 minutes. Sprinkle with crushed amaretti. Cool 30 minutes. Serve warm or at room temperature.

APRICOT ALMOND LAYER CAKE

Steps:

• Make macaroon layers:
• Trace 2 (8-inch) circles on 1 sheet of parchment paper and a third circle on second sheet. Turn sheets over and put on 2 baking sheets.
• Pulse almonds with 1 1/3 cups confectioners sugar in a food processor until very finely ground (mixture will resemble sand), 2 to 3 minutes. Transfer to a large bowl and sift in remaining 2 cups confectioners sugar, then stir until combined well.
• Beat egg whites with salt in a large bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar a little at a time, beating, then increase speed to high and continue to beat until whites hold stiff, glossy peaks, about 3 minutes.
• Stir whites into almond mixture until completely incorporated (batter will be thick), then divide batter evenly among traced circles on baking sheets (about 1 2/3 cups per circle), smoothing into 1/2-inch-thick rounds.Let rounds stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, about 30 minutes.
• Put oven racks in upper and lower thirds of oven and preheat oven to 300°F. Bake macaroon layers, switching position of baking sheets halfway through cooking, until macaroons are crisp and edges are just barely pale golden, about 25 minutes. Turn off oven and let macaroons stand in oven 10 minutes. Cool completely on baking sheets on racks, about 1 hour.
• Make compote while macaroon layers bake:
• Simmer dried apricots in water in a 2- to 3-quart heavy saucepan, uncovered, over moderate heat, stirring occasionally, until apricots are very soft and most of liquid is evaporated, about 15 minutes. Stir in preserves, then cool completely.
• Make praline almonds:
• Heat almonds in a 12-inch dry heavy skillet over moderate heat, stirring frequently, until almonds are hot but not yet colored, about 2 minutes. Add confectioners sugar and continue cooking, stirring and tossing, until almonds are lightly toasted and sugar glaze is caramelized, about 3 minutes. Immediately transfer almonds to a large sheet of foil and spread into 1 layer with a fork. Cool completely.
• Make mascarpone cream:
• Just before serving, beat together mascarpone, heavy cream, and Amaretto with cleaned beaters at medium speed until thick and smooth, about 2 minutes. Reserve 1/4 cup praline almonds, then fold remainder into cream.
• Put 1 macaroon layer on a platter and spread with one third of compote (about 1/2 cup), then spread one fourth of mascarpone cream (about 3/4 cup) on top. Make another layer with second macaroon in same manner. Top with remaining macaroon, remaining compote, and remaining cream (1 1/2 cups), then sprinkle with reserved praline almonds.

TURKISH ALMOND CREAM FILLED APRICOTS

Steps:

• Soak the apricots in warm water for about 2 hours to soften and then drain the water and pat the apricots dry.
• Combine the sugar, 1 cup of water and the lemon half in a heavy bottomed saucepan.
• Boil until syrupy and the temperature reaches 225 to 230°F on a candy thermometer.
• Add the apricots and simmer for another 5 minutes.
• Remove from heat and allow to cool completely in a single layer.
• Whip cream until stiff.
• Fold 1 cup slivered almonds into cream.
• Arrange half of the apricot halves in single layer, inner side up.
• Dollop cream mixture onto the apricot halves and then cover with the other half of the apricots, like a sandwich.
• Sprinkle the tops with the 2 tablespoons of almonds and pistachios.

TURKISH CREAM FILLED APRICOTS

Steps:

• Place apricots in a bowl and add water to cover and let stand overnight.
• Drain.
• In a saucepan over medium heat,combine the sugar and 2 cups water.
• Bring to a simmer, stirring to dissolve the sugar.
• Simmer about 10 minutes or until thickened.
• Add the apricots and cook until tender, about 20 minutes.
• Stir in the lemon juice and simmer 1 minute longer.
• Using a slotted spoon, transfer the apricots to a large plate or baking sheet, reserving the syrup in the pan.
• Let syrup cool enough to thicken slightly. If the syrup isn't thick, reduce it a bit over medium heat.
• If using whole apricots carefully cut each along the seam with a small sharp knife to create a pocket.
• Using a small spoon or pastry bag fitted with a plain tip pipe the filling into the pocket.
• If using halves, spoon the filling onto the centers of half of them. Top with the remaining apricot halves.
• Arrange the apricots side by side on a serving platter.
• Spoon the thickened syrup over the stuffed apricots and refrigerate until the syrup is set, about 30 minutes.
• Bring the apricots to room temperature and sprinkle with chopped nuts.

POACHED TURKISH APRICOTS

Steps:

• Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered.
• When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes.
• Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes.
• Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more.
• Stir the apricots back into the nuts gently.
• Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat.
• Spoon the Amarula cream onto 6 white plates.
• Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts.

MARZIPAN STUFFED APRICOTS IN CHOCOLATE

Steps:

• Roll marzipan into 24 small balls. Stuff one ball of marzipan into opening in each apricot where pit was removed. Press apricot closed, flattening slightly.
• Melt candy melts as directed on package. Dip each apricot halfway in melted candy. Place on waxed paper. Let stand about 5 minutes or until candy coating is set.

CARAMELIZED APRICOTS WITH ALMOND CREAM

Steps:

• Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
• Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
• Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
• Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
• Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.

APRICOT ALMOND PILAF

Steps:

• Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
• Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

APRICOT CREAM TART

Steps:

• Make dough:
• Pulse almonds, flour, sugar, and salt in a food processor until almonds are very finely chopped. Add butter and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add yolk and extracts and pulse just until mixture begins to clump.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice with a forward motion to distribute fat. Gather dough together into a ball with scraper and transfer to tart pan. Pat dough with floured fingers into tart pan in an even 1/4-inch-thick layer, including side (side should be flush with top of rim). Chill until firm, about 30 minutes.
• Make filling while dough chills:
• Toss apricots with Amaretto and 1/4 cup sugar, then let macerate until juicy, at least 1 hour.
• Whisk together preserves, whole egg, yolk, cream, almond extract, a pinch of salt, and remaining 2 tablespoons sugar in another bowl until combined. Chill, covered, until ready to use.
• Bake tart shell:
• Put oven rack in middle position and preheat oven to 375°F.
• Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 5 to 7 minutes more. Cool completely in pan on a rack, about 15 minutes.
• Fill and bake tart:
• Reduce oven temperature to 350°F.
• Lift apricots from liquid with a slotted spoon and arrange, skin sides down, in tart shell. Whisk remaining apricot liquid into egg mixture, then pour over apricots(fruit will poke through filling). Cover edge of tart shell with a pie shield or foil and bake tart until filling is set and slightly puffed, 45 to 50 minutes. Cool tart completely in pan on rack.