at the
nch pie pan.
Heat apricot jam, brown sugar, and heavy cream
ntil rice is tender and the liquid has been absorbed, 20
Preheat the oven to 350\u00b0F Lightly grease a baking dish.
Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.
heet.
Toss the quartered apricots with the white sugar in
Combine first 5 ingredients to a crumb consistency.
Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam).
Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam.
Cover with remaining crumbs.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into bars.
an.
Cover batter with jam.
Beat egg whites until
ntil crumbly. With the motor operating, add the egg yolks and enough
ay from the pan, as by the end of the 10 minutes the pan
br>To make the muffin mixture, combine the chopped apricots, orange
b>the cake mixture. Add the milk and mix well. Transfer the mixture to the
To prepare the apricots, place them in a
od processor until smooth, scraping the sides once or twice.
Preheat oven to 180\u00b0C
Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180\u00b0C or until golden brown.
Whilst still warm, glaze the slice with melted apricot jam.
nch springform tart pans. Prick the bases several times with a
Preheat the oven to 350\u00b0F. Grease
grees.
Set aside 5 apricot halves.
In a
d stir into the flour mixture. Knead with the dough hook of
b>the
ones from the chicken and