Apricotwhip Recipes

Steps:

• Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.

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:

• Drain apricots reserving 1/4 cup syrup; remove pits.
• Blend apricots in blender.
• Combine apricots, marshmallows, and reserved syrup in saucepan.
• Cook over medium heat stirring till marshmallows are dissolved. Cool.
• Fold in whipped cream. Chill.
• This is rich so a little goes a long way.
• This is nice served with simple chocolate cookies!

Steps:

• Put apricots and water in a medium pan. Cover and bring to a boil.
• Reduce heat to low; cook until very tender (45 minutes to one hour).
• Using a slotted spoon, transfer to baking sheet to cool slightly.
• Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
• Refrigerate airtight for up to 1 day.

Steps:

• Place apricots in a small bowl and pour in hot water to cover. Let sit 20 minutes, then drain and coarsely chop. Return apricots to same bowl and add rum; stir to coat. Chill at least 30 minutes and up to 1 day. Drain into a mesh sieve set over another small bowl or container. Reserve apricots and rum separately.
• Melt butter in a medium saucepan over medium heat. Add cinnamon, 3 Tbsp. coconut sugar, and reserved apricots. Cook, stirring occasionally, until apricots are slightly softened and coated in caramel, 6-8 minutes. Add reserved rum and cook, stirring often, until thickened and syrupy, about 5 minutes. Let cool slightly. (Just FYI: You can eat these drunk apricots right away over vanilla ice cream and be very happy.)
• Toast grains of selim pods and cubeb peppers in a small skillet over medium-low heat, shaking occasionally, until fragrant, about 3 minutes. Transfer to a spice mill or mortar and pestle and let cool. Grind as well as you can. The grains of selim won't completely break up, so cracked open but mostly whole is okay-you just want to release some of their flavor.
• Heat oil in a large Dutch oven or other heavy pot over medium. Cook white and red onions, stirring occasionally, until softened and just starting brown, 20-25 minutes. Stir in ground grains of selim and cubeb pepper, garlic, ginger, and remaining 1 tsp. coconut sugar. Cook, stirring occasionally, 5 minutes. Add red pepper flakes, rosemary, thyme, prawn powder, and 1 tsp. salt to pot and cook, stirring occasionally, about 2 minutes. Add drunk apricots along with any syrup and cook, stirring often, about 2 minutes.
• Add tomato purée to pot and cook, stirring occasionally, 4 minutes, then stir in chile powder. Add broth and fresh chile. Cover pot and cook, stirring occasionally to prevent sticking, until a loose dark brown paste forms, 30-40 minutes. The oil will rise to the surface when the sauce is ready. Remove from heat; taste and season with more salt if needed. If you like texture, leave as is, or blend with an immersion blender (or let it cool slightly and blend it in a blender) to make it smooth. Let cool completely.
• Spoon shito into jars or an airtight container with at least a ¼" layer of oil on top.
• Do ahead: Shito can made 1 week ahead. Cover and chill.
• Note: The amount of chile described in this recipe is what I would classify as pretty hot-some West Africans might call this medium hot, some very hot. Folks familiar with heat will enjoy this, but if you don't like super-jacked heat you should probably err on the lower end of the range. West African pantry staples can be found at Zoe's Ghana Kitchen.

Steps:

• Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
• Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

Steps:

• Cook first 3 ingredients covered in heavy small saucepan over medium heat until apricots are tender, about 20 minutes. Transfer contents of pan to processor. Add vanilla and puree, scraping down sides of bowl occasionally. Transfer puree to large bowl and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
• Position rack in center of oven and preheat to 350°F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold whites into puree in 2 additions. Spoon apricot mixture into prepared pan, smoothing top. Place pan on baking sheet with sides. Pour enough water into baking sheet to measure 1/2 inch. Set sheet in oven and bake until apricot mixture is firm in center and golden brown, covering very loosely with foil if browning too quickly, about 40 minutes. Let stand at least 15 minutes and up to 3 hours.
• Spoon apricot whip into deep bowls. Serve, passing berries separately.