f the pan.
Place apricot halves in bottom of pan
ave to use in other recipes--like potatoes roasted with duck
Preheat oven to 350\u00b0F. Line a sheet tray with foil. Coat foil in oil.
Place ham, cut-side down, in prepared pan. Whisk together apricot preserves, mustard, orange zest, orange juice, garlic, vinegar, rosemary and cinnamon. Spread 1/2 of the glaze over ham then roast for 30 mins. Baste with pan juices and roast for another 30 mins.
Skim fat from pan juices. Whisk pan juices into glaze then brush over ham before serving. Garnish with cinnamon sticks, fresh rosemary and apricots.
In a large pitcher, stir together cool water, apricot nectar and superfine sugar.
Add tea bags; let steep 5 to 7 minutes, dunking bags occasionally.
Once tea is desired strength, add frozen or fresh peaches.
Pour over ice and serve.
***For Raspberry Iced Tea: Switch to berries: replace apricot nectar with 1 1/2 cups cranberry-raspberry drink.
In blender, puree 1/2 pint fresh raspberries; strain out seeds.
Add to cold water with superfine sugar.
Replace peaches with 1 pint fresh raspberries.
oisten.
To prepare the Apricot Couscous: Put the couscous in
ombine lemon juice, sugar, and apricot jam in a small sauce
In a saucepan, combine the apricot juice, pureed apricot, vanilla extract, and 1
uice and half of the apricot mixture in a blender or
hotos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
he center.
Add the apricot mixture and stir with a
butter, ground and chopped almonds, apricot, sage and 1/4 tsp
stirring, for 1 min. Add apricot juice and stock. Bring to
nto a ball, covering the apricot. Place on a flat tray
Flatten chicken breasts to uniform thickness.
Combine apricots,onion,almonds and parsley.
Divide apricot mixture between chicken breasts; roll up and secure with toothpicks.
Bake in pre-heated 350 oven for 30 to 40 minutes or until done.
Remove from oven and transfer to serving plate;keep warm.
Mix together yogurt, apricots, mustard and sugar.
Heat until warm.
Spoon warm apricot-mustard sauce over each breast.
Combine apricot nectar, preserves, ginger, and honey
n a paper towel.
Apricot sauce: mix all ingredients in
s firm.
Meanwhile, place apricot nectar in a small saucepan
ough evenly with the apricot jam and apricot pieces and gently press
Combine all ingredients in a blender or food processor blend until smooth. Serve in decorative bowl.
Arrange 1/2 lb. each asiago, smoked cheddar, cheshire, manchego, and blue cheese on a platter with 1 package lavosh, broken into serving sizes, or table wafer crackers.
Optional: Grapes and fresh baked bread to garnish.
Tip: For quick preparation, use a deep bowl and emulsifi cation blender.
Heat olive oil in a large frying pan over high heat. Add chicken and spices. Saute for 4-5 mins, or until browned. Add apricot nectar, chicken stock, dried apricots, green beans and black olives. Season. Simmer for 4-5 mins.
Serve apricot chicken with couscous. Top with cilantro.