EASY BAKED APRICOTS
A very easy summer dessert with only 3 ingredients. You can easily make this for more people- count about 2 to 3 apricots and 1 tablespoon chopped almonds and sugar per person. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Provided by nch
Categories 100+ Everyday Cooking Recipes Vegan Desserts
Time 35m
Yield 4
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
- Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
- Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 26.2 g, Fat 3.4 g, Fiber 2.8 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 4.9 mg, Sugar 23 g
BAKED VANILLA APRICOTS
Provided by Moira Hodgson
Categories easy, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees.
- Put apricots in shallow baking dish. Add remaining ingredients and bake about 30 minutes, turning apricots occasionally. Cool them and serve at room temperature.
Nutrition Facts : @context http, Calories 304, UnsaturatedFat 1 gram, Carbohydrate 64 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 59 grams
VANILLA BAKED FRUIT
Now this is a 'naughty but nice' cream. It is great on the side with baked fruit, but also useful as a filling for those last-minute fruit tarts. Just fill a pastry case with it, cover with fruit, give it a quick glaze if you like (1 tablespoon jam and 1 tablespoon water warmed in a pan) and Bob's your uncle and Fanny's your aunt.
Provided by Jamie Oliver
Categories dessert
Number Of Ingredients 6
Steps:
- Simply mix the sugar into the mascarpone.
- This cream has a lighter texture than mascarpone cream. It goes well with almost any dessert.
- Whip the cream and sugar until the mixture stays in soft peaks. Don't over-whip.
- Don't buy vanilla essence and don't buy ready-made vanilla sugar. It's so expensive, you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive, the recipe works out much cheaper in the long run because of the amount you can make.
- VANILLA SUGAR: Don't buy vanilla pods that are dry and hard -- buy them fat, sticky and squashy. What we want to do is infuse the natural vanilla flavor of the vanilla pods into the sugar. It is perfectly fine, and obviously quicker, just to pop the pods in an airtight container with the sugar; you will achieve a more subtle flavor. I really like this recipe, though, because you get the maximum flavor from the pods.
- You need a food processor for this one. Put your vanilla pods in the mixer, blitz, scrape the sides and blitz again. Add all the sugar and blitz for about 2 minutes. Sieve the mixture into a bowl, return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine). The result will be a slightly ashy-colored mixture -- now that's real vanilla sugar!
- Store it in an airtight container. It should last you for ages.
EASY APRICOT TART
Impress guests with our easy apricot and marzipan tart for dessert. Make the marzipan, but you can use ready-rolled puff pasty and canned apricots for ease
Provided by Susan Greenwold
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- First, make the marzipan. Mix both sugars with the ground almonds and vanilla in a large bowl. Make a well in the middle. Reserve 1 tsp of the beaten egg in a small dish, then tip the rest into the well along with the lemon juice. Mix everything well, then mix in the cream, 1 tbsp at a time, until the mixture is spreadable (you may not need all the cream). Chill for 20 mins if it's too warm to spread properly, or greasy. Heat the oven to 200C/180C fan/gas 6.
- Roll out the puff pastry on a baking tray lined with baking parchment, then score it lightly around the edges to create a 1.5cm border - be careful not to cut all the way through. Lightly score a diamond pattern over the middle to keep the pastry from rising in the centre during cooking.
- Spread the marzipan over the middle of the pastry, leaving the border clear (see tip, below). Top with the apricots, cut-side down. Brush the border with the reserved beaten egg, then bake for 15 mins. Scatter over the flaked almonds. Bake for 5-10 mins more until the almonds are golden and the pastry has cooked through.
- Warm the jam over a low heat, then brush it over the apricots. Cut into squares and serve warm with ice cream or cream. Will keep chilled for up to two days.
Nutrition Facts : Calories 811 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 65 grams sugar, Fiber 2 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
BAKED APRICOTS
Provided by Moira Hodgson
Categories brunch, easy, quick, dessert
Time 45m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees.
- Wash the apricots, cut them in half and pit them. Put them in a baking dish.
- Sprinkle with the kirsch and sugar and bake them, uncovered, for 20 to 30 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 1 gram, Carbohydrate 38 grams, Fat 1 gram, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 34 grams
ROASTED APRICOTS WITH HONEY-VANILLA CRèME FRAîCHE
Provided by Bon Appétit Test Kitchen
Categories Dessert Roast Quick & Easy Frozen Dessert Apricot Summer Honey Sour Cream Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 serving
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
- Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
- Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.
VANILLA-POACHED APRICOTS WITH ZABAGLIONE
Categories Mixer Citrus Egg Fruit Dessert Spring Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Poach apricots:
- Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
- Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
- Make zabaglione:
- Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
- Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
- To serve:
- Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
APRICOTS BAKED IN FIG LEAVES
Succulent apricots wrapped in fig leaves need little more than a sprinkling of sugar and lemon zest to enhance their flavor. But, as Martha discovers, a dollop of vanilla ice cream certainly makes a delicious accompaniment.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Lightly butter two medium baking dishes. Sprinkle each dish with 1/2 teaspoon sugar; set aside.
- Place a fig leaf, dark-side down, on a work surface. Place an apricot half, cut-side up, in center of leaf. Sprinkle with 1/2 teaspoon sugar, and dot with 1/2 teaspoon butter. Wrap leaf around apricot to enclose. Place, seam-side down, in prepared dish. Repeat with remaining apricots, placing 4 wrapped apricots in each dish. Brush packets with remaining 3 1/2 teaspoons butter and sprinkle with remaining 2 teaspoons sugar. Sprinkle lemon zest evenly over the packets. Bake until fruit is soft when pierced with the tip of a knife, about 20 minutes. Serve topped with a scoop of ice cream.
BAKED APRICOTS
I had not thought about apricots for a long time, but we had an apricot dish when a group that I belong to ate at the Woodford Reserves for our Christmas celebration. Their apricots did have bourbon and were delicious and a little different than the usual casseroles. I thought I would be able to see their recipe on line, but could not find it. I did find a couple sites that talked about this southern dish. They compared the apricots and ham to cranberries and turkey. I tried it out for a brunch that I was having and found them to be very good. Even my DH who turned up his nose, but thought that he should try them really did like them.
Provided by Chef likestocook
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray casserole dish with PAM.
- Lay apricots pit side up in pan.
- Sprinkle brown sugar over the top and them sprinkle some cinnamon.
- Crush crackers and put on top.
- Melt 1 to 1 1/2 sticks butter and pour over crackers.
- Bake at 325 for 40 minutes.
BAKED APRICOTS (FRANCE)
This recipe comes from the 2005 cookbook, The Best Recipes in the World. "Roasting them (the apricots) in the oven...intensifies their sweetness and makes average apricots quite suculent."
Provided by Sydney Mike
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400 degrees F & generously butter a large baking dish.
- Put apricot halves, cut side up & in one layer, in the prepared baking dish.
- Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
- Serve hot with creme fraiche or vanilla ice cream.
Nutrition Facts : Calories 155.2, Fat 9.1, SaturatedFat 5.5, Cholesterol 22.9, Sodium 2.3, Carbohydrate 18.9, Fiber 2.3, Sugar 16.8, Protein 1.7
APRICOT-VANILLA BEAN MUFFINS
Tangy apricot muffins with sweet marzipan on top.
Provided by Stephanie Wiebe Meismer
Categories Bread Quick Bread Recipes Muffin Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Beat 1/2 cup butter in a large bowl with an electric mixer until creamy. Gradually add sugar and continue beating until mixture is light and fluffy. Stir in vanilla seeds. Beat in eggs one at a time, beating well after each addition, scraping down the sides of the bowl.
- Sift 3 cups flour, baking power, baking soda, and salt together in a small bowl. Add flour mixture alternately with buttermilk to the batter, mixing just until blended. Fold in apricots.
- Spoon batter into the prepared muffin cups and sprinkle each muffin with about 1/4 teaspoon coarse sugar.
- Blend together marzipan, 1 tablespoon flour, and 1 tablespoon butter. Top each muffin with a dab of the mixture.
- Bake in the preheated oven until tops spring back when lightly pressed, 25 to 30 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 57.6 g, Cholesterol 55.1 mg, Fat 11 g, Fiber 1.9 g, Protein 6.2 g, SaturatedFat 5.9 g, Sodium 232.1 mg, Sugar 31.8 g
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- Preheat oven to 215C (195C fan-forced). Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
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- Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yoghurt honey cream on the side and scatter the toasted almonds on top.
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