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.
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).
ork. If desired, garnish with fresh apricots and herbs.
aked crust.
Arrange the apricot halves, cut-sides up, on
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.
nto yolks along with cooled apricot mixture, walnuts, and egg whites
ube between each pair of apricot halves; set aside.
Bring
ust moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons
Pit and halve the apricots.
Stir cream cheese until smooth. Pipe or spoon a dolup of cream cheese onto the apricot halves.
Sprinkle tops with the chopped pistachios.
Combine apricot pieces and lemon juice. Cream shortening and sugar, beat in egg and stir in apricots.
Sift flour, baking powder, salt and nutmeg; add to first mixture alternately with milk.
Add chopped nuts with last portion of flour.
Fill greased muffin tins two thirds full.
Sprinkle a little granulated sugar on top of each muffin.
Bake about 20 minutes at 350 degrees F.
Makes 12 muffins.
Place all ingredients in a Vita-Mix (or other high speed blender) and blend on highest setting until smooth.
Serve over fresh garden greens.
Enjoy!
dditional photos of Healthy Apricot Walnut Muffins and other recipes see sliceoftaste.com
br>Be creative with your recipes and please feel free to
ave to use in other recipes--like potatoes roasted with duck
Preheat oven to 375 degrees.
In a small bowl, mix together the wheat germ, honey, mustard, apricot nector or jam, and soy sauce until well blended.
Arrange the chicken pieces, bone side down, on a baking sheet.
Spread the wheat germ mixture evenly over the chicken breasts.
Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.