Apricotpistachioicecream Recipes

Steps:

• Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.
• On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.
• Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.
• Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.
• Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

Steps:

• Place the apricots in boiling water for 20 seconds to loosen their skins, then remove them from the water, drain and peel them.
• Separate the apricots into halves and discard the pits.
• Chop the apricots coarsely and put them in a large glass bowl.
• Sprinkle with 1/4 to 1/2 cup of the sugar; stir and let stand for 1 hour, then puree them.
• While the apricots are standing, prepare the custard ice cream base.
• Beat the egg yolks in a bowl until they turn a light lemon yellow color, about 3 or 4 minutes. Set aside.
• Combine the whipping cream, milk and the remaining sugar in a heavy-bottom saucepan. Cook over medium heat, whisking often, until the sugar has dissolved and the mixture is hot.
• Ladle about 1 cup of the hot mixture into the beaten egg yolks, whisking constantly until well-blended and smooth.
• Pour the egg yolk mixture into the saucepan and continue to cook over medium heat, whisking constantly, until the mixture thickens enough to form a film or coat the back of a spoon, about 5 minutes.
• Remove from the heat and add the almond extract.
• Let the mixture cool to room temperature, then stir in the pureed apricots.
• Freeze in an ice cream maker according to the manufacturer's instructions.

Steps:

• Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate. , For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
• Cover dish and bake for 1 hour in preheated oven.

Steps:

• Quarter the apricots, then warm them with the wine in a small saucepan.
• Simmer five minutes, then cover, remove from the heat and let stand for one hour.
• Coarsely chop the pistachios.
• Puree the apricots, wine, sugar, half and half, and lemon juice in a blender.
• Chill thoroughly in the refrigerator -- this will take at least 3 hours -- then freeze in your ice cream maker according to the manufacturer's instructions.
• Add the psitachio nuts in the last five minutes of churning.

Steps:

• Combine water and sugar in medium saucepan over medium-low heat, stirring constantly until sugar dissolves. Increase heat and bring to a boil. Remove from heat.
• Beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted.
• Whisk in sugar/water mixture.
• Return mixture to saucepan over low heat, whisking constantly until mixture is thick enough to coat back of spoon. DO NOT BOIL.
• Transfer mixture to bowl which is set over ice water. Cool, stirring occasionally.
• Fold whipped cream into cooled egg mixture using a rubber spatula. Fold in apricot puree and pistachios.
• Refrigerate until chilled (at least 1 hour or per manufacturer's directions).
• Transfer mixture to ice cream maker and process per manufacturer's directions.
• Turn into plastic container and freeze.

Steps:

• Wrap apricot pits in a heavy dish towel. On the floor or on a sturdy cutting board, crack pits open using a hammer or a meat mallet, exposing kernels. Watch your fingers.
• In a medium saucepan, combine apricot kernels and shells with milk and heavy cream. Bring to a boil; turn off heat, and let cool. Chill overnight in refrigerator.
• The next day, bring the milk mixture to a boil again and strain through a fine sieve. Meanwhile, in a large bowl, whisk together the sugar and the yolks until light and fluffy. Whisk about 1/2 cup hot milk into the egg mixture, and then whisk the egg mixture into the milk. Pour into a large saucepan, place over medium-low heat and, stirring constantly with a wooden spoon, cook until thick enough to coat the back of the spoon. Remove from heat immediately. Let cool, and then strain.
• Pour into an ice cream maker, and follow manufacturer's instructions.

Steps:

• Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
• Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
• Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
• Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
• Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.