Prepare favorite pastry for 2 crust pie; line pie plate.
Fill with 3 cups fresh apricot halves.
Combine 1 cup sugar, 3 tablespoons flour and 1/4 teaspoon nutmeg; sprinkle over apricots. Drizzle 1 tablespoon lemon juice over fruit and dot with 1 tablespoon butter.
Adjust top crust, cutting slits for escape of steam.
Bake at 425\u00b0 for 25 to 30 minutes.
Cook pasta in boiling water for 10 to 20 minutes or as package directs.
Drain and let cool (you'll get about 2 cups pasta). Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl.
Pour Fresh Apricot-Basil Dressing over.
Toss gently. Serves 4.
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.
Brush inside of dessert shells with rum.
Heat preserves until melted.
Brush on shells, reserving part of preserves.
Cook sugar, cornstarch and apricot nectar until thick.
Cool slightly.
Into a 9 x 13-inch pan break angel food cake into bite-sized pieces.
Pour mixture over cake and refrigerate for a few hours.
Spread Cool Whip over top and sprinkle with nuts if desired.
Cut into squares and serve.
Delightful summertime dessert, no baking.
Enjoy!
Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
Bring mixture to a boil, and boil without stirring 3-5 minutes.
Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).
In saucepan bring water and sugar to a boil.
Stir in apricot Jell-O and remove from heat; cool in refrigerator.
At room temperature add cream cheese; mix well with mixer, then add Cool Whip and mix with mixer.
Then add crushed pineapple.
Place in refrigerator for 3 hours or so.
You can add chopped pecans, if you like.
In a pan add jello to boiling water and stir until dissolved. Add the marshmallows and stir until melted.
Let set until partially jelled.
Add cottage cheese, pineapple and juice and pecans.
Mix all of this with jello and fold in Cool Whip.
Pour in large dish and garnish with apricot halves.
Place the cake cubes in an ungreased 13 x 9 x 2 dish; top with apricots. In a saucepan, combine Splenda, cornstarch and apricot nectar until smooth. Bring to a boil; cook and stir until thickened. Remove from the heat. Stir in gelatin until dissolved. Pour over cake and apricots. Cover and chill for 3 hours or until gelatin is set. Spread with whipped topping. Refrigerate leftovers.
ork. If desired, garnish with fresh apricots and herbs.
aked crust.
Arrange the apricot halves, cut-sides up, on
In a large saucepan, combine apricot nectar, sugar and cornstarch over medium-high heat.
Bring to a boil, stirring constantly.
Boil until thick.
Combine lemon cake mix, apricot nectar, sugar and oil in
Crumble angel food cake into a large cake pan. Trim off outside of cake. Cook together apricot nectar, cornstarch and sugar until it becomes thick and clear.
Pour over angel food cake and chill until firm. Top with Cool Whip.
Mix first 4 ingredients together, reserving 1/3 cup for topping.
Using a 9 x 13-inch pan, press 1/2 mixture in bottom firmly.
Add 1 quart ice cream.
Put in freezer to refirm.
When firm, coat with 10 ounces of apricot jam.
Repeat layers and top with crumb mixture that was set aside.
Put in freezer.
Cut in squares and serve in sherbet glasses.
Top with a cherry.
Serves 12.
Line a greased 9x12 inch pan with chunks of angel food cake.
Cook apricot nectar, corn starch, and sugar until thick.
Pour sauce over angel food cake.
Cool in refrigerator.
Spread whipped topping over cake.
Sprinkle with chopped walnuts and refrigerate until ready to serve.
Peel apricots.
Remove stones from fruit; puree fruit in blender.
Stir in lemon juice.
Add rum and ginger.
In saucepan, cook water and sugar over low heat.
When sugar is dissolved, bring to full boil and simmer about 5 minutes.
Remove syrup from heat; chill.
Combine syrup and apricot mixture.
Freeze in ice cream maker.
Best eaten soon after it is made.
bove -- fresh orange, sliced or fresh lime, sliced or fresh apricot, sliced or fresh peach
Preheat oven to 350\u00b0.
Line an 11-inch tart pan with pastry and refrigerate.
In a bowl, cream butter and sugar together. Stir in eggs, almonds, flour and vanilla.
Gradually pour rum or nectar into mixture, stirring constantly; pour into pastry-lined pan.
Arrange fresh apricots cut side down in tight circles over filling.
Bake at 350\u00b0 for 30 minutes.
Heat oven to 350\u00b0.
Roll out crescent rolls; break into 2 rectangles.
Each rectangle has 2 triangle crescent rolls.
Place Brie on top of one rectangle.
Slice apricot on top.
Add jam and almonds.
Place other rectangle on top and seal all sides.
Place in oven for 15 to 20 minutes until golden.
Serve hot with Carr's wafers.