Preheat oven to 400\u00b0F.
Place fresh apricots, cut-side up, on a baking tray. Combine oats, dried apricots, sugar, honey and 1 tbsp warm water then sprinkle over apricots. Bake for 15 mins, or until tender.
Meanwhile, combine cheese and spices in a small bowl. Serve fruit with spiced ricotta.
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.
Place apricots in a bowl and add
gg whites
If using dried apricots, simmer the apricots in half the
ough to the prepared pan. Using your fingers, pat out dough
Preheat oven to 400\u00b0F. In a small bowl, combine almonds, breadcrumbs and walnuts; sprinkle over bottom pie crust.
Peel and halve fresh apricots. Spread apricot halves over nut mixture. Sprinkle sugar over apricots. Cut top crust into strips; arrange in a lattice pattern over filling. Brush top pastry with egg yolk. Bake 30 minutes.
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).
he pealed, sliced peaches and apricots,and lemon juice. Mix well
Wash dried apricots or fresh apricots.
Add canned apricots. Add brown sugar.
Boil all at low heat and covered for about 20 minutes.
Cool slightly.
Cut mixture finely.
Sprinkle the cut side of the apricots with lemon juice. Heat the 2 tbsp of the butter in large non-stick pan and add the apricots. Sprinkle over the sugar and cook gently for 3-4 mins turning occasionally until softened and browned in places.
Add the rest of the butter and the crushed amaretti cookies and simmer for a further few mins until the butter is foaming.
Serve warm with whipped cream, if desired.
uart zip-lock bags. Most recipes using pumpkin puree use 2 cups
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
Combine apricots, water, sugar, lemon juice, salt,
edium heat. Add the sliced apricots, and drizzle with honey. Cover
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.
In a large bowl, combine apricots and next 3 ingredients; set aside.
In a small bowl, combine vinegar, cilantro, and sugar; whisk in oils.
Toss salad with vinaigrette and arrange on plates that have been lined with salad greens.
Sprinkle with peanuts and garnish with lime wedges.
Stir together the apricots, lemon zest, sugar, water, and vanilla extract in a saucepan until the sugar has dissolved. Bring to a boil, reduce heat to low, and simmer gently until the apricots are soft and the compote has thickened, 40 to 50 minutes. Chill in refrigerator before serving.
Wash and dry apricots; halve and seed them.
Pit and thinly slice the peaches (or nectarines) and apricots (or plums). Pit and quarter the cherries.
Combine all fruit in medium bowl. Add sugar, vinegar, and garam masala; toss gently.
Let stand 1 hour at room temperature to allow juices to form and to blend flavors, tossing occasionally.
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.