APRICOT PINEAPPLE JAM
Dried apricots, crushed pineapple and grapefruit juice create a memorable jam. The juice is what makes the jam taste so good. -Carol Radil, New Britain, Connecticut.
Provided by Taste of Home
Time 1h30m
Yield 5 cups.
Number Of Ingredients 5
Steps:
- In a large saucepan, bring apricots and water to a boil. Reduce heat; cover and simmer 15 minutes or until apricots are very tender. Mash. Add pineapple, grapefruit juice and sugar. Simmer, uncovered, 1 hour or until thick and translucent, stirring frequently., Rinse five 1-cup plastic containers and lids with boiling water. Dry thoroughly. Pour into jam into containers; cool to room temperature, about 1 hour. Cover and let stand overnight or until set, but no longer than 24 hours. , Jam is now ready to use. Refrigerate up to 3 weeks or freeze up to 1 year. Thaw frozen jam in refrigerator before serving.
Nutrition Facts : Calories 89 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 23g carbohydrate (20g sugars, Fiber 1g fiber), Protein 0 protein.
APRICOT BRAIDS
"These lovely yeast braids are light and tender and have a delightful apricot filling," writes Paula Wipf from Arlington, Virginia. "They're very popular with family and friends."
Provided by Taste of Home
Time 1h20m
Yield 3 braids.
Number Of Ingredients 13
Steps:
- In a saucepan, bring apricots and 1/2 cup water to a boil. Reduce heat; cover and simmer until water is absorbed and fruit is tender, about 20 minutes. Transfer to a food processor; add brown sugar. Cover and process until smooth., In a bowl, combine 2 cups of flour, sugar, yeast and salt. In a saucepan, heat butter and remaining water to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40-45 minutes., Punch dough down; divide into thirds. On greased baking sheets, roll out each portion into a 12x8-in. rectangle. Spread filling down the center of each rectangle. On each long side, cut 1-in.-wide strips about 2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise for 30 minutes., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over braids.
Nutrition Facts : Calories 220 calories, Fat 4g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 128mg sodium, Carbohydrate 44g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE APRICOT BARS
A buttery crust holds an apricot and pineapple filling in this dessert. The recipe comes from a cruise. - Jane Bricker, Scottdale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 15mg cholesterol, Sodium 155mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 1g fiber), Protein 2g protein.
PINEAPPLE-APRICOT GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.
APRICOT AND PINEAPPLE CRISPS
Provided by Giada De Laurentiis
Time 37m
Yield 4 servings
Number Of Ingredients 11
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.
PINEAPPLE CHEESE BRAID
Folks are always pleasantly surprised by this bread's pineapple filling. When in a hurry, I'll use canned pie filling.-Shirley Kensinger, Roaring Spring, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in water. Add butter, sugar, eggs, salt and 2 cups flour; beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , For pineapple filling, combine the pineapple filling ingredients in a saucepan. Bring to a boil over medium-high heat; reduce heat to medium. Cook and stir until thickened. Cool. In a bowl, combine cream cheese filling ingredients; mix well. , Punch dough down. Divide dough in half. On a floured surface, roll each portion into a 15x9-in. rectangle. Place on greased baking sheets. Spread the cream cheese filling lengthwise down center third of each rectangle. Spread the pineapple filling on top. , On each long side, cut 1-in. wide strips 3 in. into center. Starting at one end, fold alternately strips at an angle across filling. Seal ends. Cover and let rise for 20 minutes. , Bake at 350° for 25-30 minutes or until golden brown. Cool. If desired, combine icing ingredients and drizzle over braids. Store in refrigerator.
Nutrition Facts : Calories 185 calories, Fat 7g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 90mg sodium, Carbohydrate 27g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT-PINEAPPLE DREAM
My aunt gave me this recipe ten years ago, when we were celebrating Christmas at her house. I have made it every year since then, and now my family considers it one of our traditions. The secret ingredient is baby food. This looks so pretty on the table. The color is fabulous. It's also great for Thanksgiving.
Provided by Sue Howell
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 6h15m
Yield 10
Number Of Ingredients 7
Steps:
- Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
- In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 40.7 g, Cholesterol 24.6 mg, Fat 19.5 g, Fiber 1.7 g, Protein 4.7 g, SaturatedFat 8.9 g, Sodium 132.6 mg, Sugar 36.7 g
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