Apricot Heaven Recipes

Steps:

• Squeeze the orange to extract its juice.
• Put the dried apricots into a small saucepan with the orange juice and water, bring it to the boil then simmer with a lid on for 10 minutes, adding the Grand Marnier towards the end of the cooking time.
• When the fruit is tender, puree the apricot mixture. Taste it, and add a splash more Grand Marnier if you wish. You should have a thick puree (although the exact consistency doesn't really matter; if it is runnier, you just get a runnier dessert!).
• Leave the apricot mixture to cool, then spread it neatly in a small glass serving dish.
• Spread the yoghurt evenly on top, making sure that all of the apricot mixture is covered.
• In a small bowl, mix the cinnamon and brown sugar, breaking up any lumps, then sprinkle this mixture evenly and thickly over the yoghurt so that the whole surface is covered.
• Place in the fridge for at least three hours, until ready to serve.
• The cinnamon-sugar dissolves into the surface of the yoghurt, creating a gorgeous dark syrup.

Steps:

• Preheat the oven to 350°F (175°C).
• Butter the bottom and sides of a 9-inch (23cm) fluted tart pan with removable bottom. Set aside.
• Make the pastry:
• In a large bowl, combine the melted butter and the sugar, and using a wooden spoon, stir to blend. Add the remaining ingredients and stir to form a soft, cookie-like dough. Transfer the dough to the center of the buttered pan. Using the tips of your fingers, evenly press the pastry along the bottom and up the sides of the pan. The pastry will be quite thin.
• Place the pan in the center of the oven and bake unitl the dough is slightly puffy and set, 12 to 15 minutes. Sprinkle the ground almonds over the bottom of the crust. (This will prevent the crust from becoming soggy.)
• Meanwhile make the filling:
• In a medium-size bowl, combine the crème fraîche, egg, extracts and honey and whisk to blend. Whisk in the flour.
• Pour the filling evenly over the pastry. Starting just inside the edge of the pan, neatly overlap the halved apricots, cut side up, at an angle. Arrange in two or three concentric circles, working toward the center. Fill in the center with the remaining apricots.
• Place the tart pan on a baking sheet. Place the baking sheet in the center of the oven and bake until the filling is firm and the pastry is a deep golden brown, 55 to 60 minutes. The apricots will shrivel slightly. Remove from the oven and immediately sprinkle with confectioners' sugar. Place the tart on a rack to cool. Sprinkle again with confectioners' sugar just before serving.

Steps:

• Place the nectar, milk, honey, apricots, and banana in a blender, and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour into glasses and garnish each with a sprig of mint, if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.