Apricot And Pineapple Crisps Recipes

Steps:

• Cook and caramelize pineapples in non-stick pan until softened. Add rum and cook off alcohol.
• Pulse almonds, light brown sugar, cinnamon, ginger, flour, and butter in food processor. Fill 5-inch round gratin dishes with cooked pineapple and top with crisp mixture. Cook in a preheated 400-degree oven until brown and bubbly on top, about 10 to 12 minutes.

Steps:

• For the ham: Remove the ham from the refrigerator and bring to room temperature, about 30 minutes. Preheat the oven to 325 degrees F.
• Trim off any skin from the ham. Use a sharp paring knife to score through the fat in a diagonal crosshatch pattern without cutting through to the meat. Insert the cloves into the ham, placing them at the intersections of the cuts (you may have some cloves left over).
• Put the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch water into the bottom of the pan. Transfer to the oven and roast until a thermometer inserted into the thickest part of the ham registers 130 degrees F, about 2 hours and 30 minutes (about 15 minutes per pound).
• Meanwhile make the glaze: Squeeze the lime juice into a small saucepan. Add the ginger and pineapple juice. Bring to a boil, reduce the heat and simmer until reduced to 1/2 cup, 8 to 10 minutes. Strain, then stir in the lime zest, apricot preserves and Dijon.
• Increase the oven temperature to 425 degrees F. Pour half the pineapple glaze over the ham and brush to coat. If the water in the bottom of the pan has evaporated, add more. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy and well browned, about 45 minutes more.
• Let the ham rest for 15 minutes before carving. Carve the ham into slices and serve.

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
• For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
• For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
• Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread well-drained pineapple into a 9x9 inch square baking pan.
• In a medium bowl, mix together flour, sugar, baking powder, salt and egg until smooth. Spoon mixture evenly over pineapple. Pour melted butter over mixture and then sprinkle with cinnamon.
• Bake in preheated oven for 40 to 45 minutes. Serve hot or cold.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit apricots; do not peel. Finely chop or grind fruit. Measure exactly 3-1/2 cups prepared apricots into 6- or 8-quart saucepot. Peel and core pineapples; finely chop or grind fruit. Measure exactly 1-1/2 cups prepared pineapple into saucepot. Add fruit protector and pectin; mix well. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar; stir. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Chop finely or grind unpeeled and pitted apricots. Measure exactly 3 cups prepared fruit into 6- or 8-qt. saucepot. Add crushed pineapple and lemon juice.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

Steps:

• Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes. , In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots. , Bake 15 minutes or until filling is bubbly and top is golden brown.

Steps:

• Heat oven to 350°F. Mix flour, sugar, butter and nuts.
• Place apples in ungreased rectangular pan, 13x9x2 inches. Top with apricots. Sprinkle flour mixture over top.
• Bake uncovered 35 to 40 minutes or until apples are tender. Serve warm with ice cream.