APRICOT COUSCOUS
Provided by Tyler Florence
Categories side-dish
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.
- Serve family-style on a large platter and garnish with fresh cilantro.
PLUM APRICOT CRISP
Steps:
- Preheat oven to 400 degrees F.
- Set rack in the center of the oven. Combine all of the topping ingredients into a food processor. Pulse until the mixture forms crumbles the size of small peas; do not over process. Set aside.
- Pour the plums and apricots directly into a large, shallow baking dish and sprinkle with sugar and flour to coat evenly. Spread crisp topping over entire surface of fruit. Bake until fruit is bubbly and the top is golden brown, approximately 30 to 40 minutes. Serve warm or room temperature, plain or with ice cream.
- Make the topping ahead. In fact make a double or triple batch and freeze it in single recipe size packets so you can whip up a crisp on the spot, anytime.
Nutrition Facts : Calories 239 calorie, Fat 7.2 grams, SaturatedFat 3 grams, Carbohydrate 43 grams, Fiber 2.8 grams, Protein 3 grams
APRICOT PLUM SAUCE
Original from a book "Taste of Summer" by Diane Worthington and taken from a posting to a Mastercook e-list. Number of servings is based on a 4 cups yield and allowing 2 tbsp as a serving size.
Provided by pansies
Categories Chutneys
Time 1h
Yield 32 serving(s)
Number Of Ingredients 14
Steps:
- In a food processor fitted with s steel blade, process the onion, garlic, ginger, limes, apricots, and plums until pureed.
- In a medium nonaluminum dutch oven or heavy saucepan, combine the pureed ingredients and all the remaining ingredients except the cilantro and bring to a boil over medium-high heat.
- Lower the heat and simmer until slightly thickened, about 45 minutes. Stir frequently to avoid burning. Remove from the heat and cool.
- Add the cilantro and taste for seasoning. Pour the sauce into a large glass container and refrigerate. Make sure the cilantro is totally submerged before storing, or omit and add at service.
- NOTES: This sauce may be refrigerated in an airtight container for up to 2 months. Makes 4 cups. Recipe may be doubled. Makes a good gift. Uses: particularly good with pork, chicken, quail, and game hens. Dilute it with wine or nectar to use it as a marinade.
Nutrition Facts : Calories 77.5, Fat 0.1, Sodium 79.4, Carbohydrate 18.4, Fiber 0.8, Sugar 16.6, Protein 0.4
PORK WITH APRICOT SAUCE
Kris Wells of Hereford, Arizona dresses up pork tenderloin with a sweet apricot sauce mildly seasoned with ginger. It makes an impressive entree, yet leaves plenty of extra pork for meals later in the week. "The sauce is also good on baked ham," Kris adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork.
Number Of Ingredients 8
Steps:
- Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.
Nutrition Facts : Calories 538 calories, Fat 10g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 454mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 61g protein.
APRICOT CARAMEL SAUCE
Categories Sauce Dessert Quick & Easy Low Sodium Apricot Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.
APRICOT SAUCE
Steps:
- Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)
APRICOT PORK CHOPS
This is a great pork chop recipe for people with a sweet tooth. I usually serve it with rice.
Provided by SP2B
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the pork chops into a casserole dish. Mix onion soup mix, Russian dressing and apricot preserves together.
- Pour mixture over chops and bake for 1 hour.
Nutrition Facts : Calories 422.4 calories, Carbohydrate 51.7 g, Cholesterol 37.1 mg, Fat 18.7 g, Fiber 1.5 g, Protein 15.2 g, SaturatedFat 4.3 g, Sodium 893.6 mg, Sugar 33.4 g
CHICKEN BREASTS IN SPICY APRICOT AND PLUM SAUCE
Saw this on TV and could almost smell it. Had to try it myself. Tweaked it just a little bit (cut down on the fat).
Provided by Chef Dudo
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook plums, apricots, ginger, chillies, apples, balsamic vinegar and water together in a heavy based pan for about 20 minutes to make a sauce.
- In another pan, brown the chicken breast in the oil.
- Add the sauce and cook together gently for about 15 minutes.
- Season well with salt and pepper.
- Serve over rice or cous-cous.
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