Apricot Pasta Salad
4 ounces fusilli pasta
6 fresh apricots, cut into quarters
1 whole chicken breast
2 small zucchini, julienned
1 red bell pepper, julienned
1 tablespoon chopped fresh basil
Apricot Basil Dressing:
2 fresh apricots; pitted
2 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon fresh basil
1/4 cup vegetable oil
Combine apricots, vinegar and sugar in blender, whirl until blended. With blender running, slowly add vegetable oil until thick and smooth. Stir in basil. Makes 1 cup.
Cook pasta as package directs; drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper and basil in bowl. Toss with dressing. Makes 4 servings.
California Apricot Coffee Cake
3/4 cup butter, softened; 1/2 cup for cake, 1/4 cup for topping
1 8 ounce package cream cheese, softened
1 1/4 cups sugar
2 eggs
1 teaspoon almond or vanilla extract
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1/2 cup firmly packed brown sugar
2 teaspoons cinnamon
1/2 cup chopped walnuts or almonds
1 26 ounce jar apricot halves, drained
Preheat oven to 350F. Grease and flour 13 x 9 inch baking pan. Cream 1/2 cup butter, cream cheese and sugar until light and fluffy. Blend in eggs and almond extract; mix well. Combine 1 3/4 cups flour, baking powder, baking soda and salt. Stir in alternately with milk into butter/cream cheese mixture. Pour into prepared pan. Bake at 350F for 30 minutes or until cake starts to brown. Remove from oven. While cake is in oven, prepare topping mixture. Combine brown sugar, remaining 1/2 cup flour and cinnamon in a small bowl. Cut in remaining 1/4 cup butter; stir in nuts*. Top cake with apricot halves and sprinkle with cinnamon/nut topping. Return to oven and bake 15 minutes or until cake tests done.
* Tip: Recipe can be made ahead to this point. Cover and store cake pan and topping bowl in refrigerator for up to 24 hours. Uncover and bake as directed.
Ultimate Apricot Cheesecake
1 cup ground vanilla wafers
1 cup ground almonds
8 tablespoons unsalted butter, melted
1 pound cream cheese, room temperature
3/4 cup sugar
6 eggs, separated
1/2 teaspoon vanilla extract
3/4 cup sour cream
1 15 1/4 ounce can apricot halves, drained and pureed
1 15 1/4 ounce can apricot halves, drained for garnish
1/4 cup sugar
Preheat oven to 325F. In a small bowl, combine the ground vanilla wafers, ground almonds and melted butter. Stir with a fork until mixed. Pat the crumb mixture over the bottom and about 1 inch up the sides of a 10 inch spring form pan. Cook crumb mixture in oven for 10 minutes. Cool. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Add the 3/4 cup sugar and beat again until mixture is well blended. Beat in the egg yolks one at a time, until mixture is fluffy. Add the vanilla extract, sour cream and apricot puree, mixing until blended. In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar and beat mixture until whites form stiff peaks. Fold the egg whites into the cream cheese mixture. Pour the cream cheese batter into the prepared crust. Bake for 1 hour until golden brown and the cake has puffed. Remove from the oven and cool the cake. Refrigerate several hours, or overnight before serving. Garnish with 1 15 1/4 ounce can apricot halves, drained. Cut apricot halves into wedges. Place cheesecake on serving platter and place the apricot wedges around the cake.
Simple Apricot Crisp
2 26 ounce jars apricot halves, drained
1 cup flour
1/2 cup sugar
1/3 cup ground almonds
1/2 cup cold butter
1 pinch salt
1 tablespoon flour
2 teaspoons vanilla
Preheat oven to 375F. Drain apricot halves and set aside. Combine the sugar and flour. Cut butter into small cubes. Add butter to sugar/flour mixture using a mixer or by hand using a pastry blender, blending to a granule like texture. In a food processor or a blender, grind almonds to nearly a fine powder. Add almonds and salt to butter mixture; stir well. In a separate bowl, combine the apricots with a tablespoon of flour and 2 teaspoons of vanilla. Mix until fruit is well coated. Spoon fruit into an 8 inch deep souffle dish or 1 1/2 quart casserole dish and pour crisp topping mixture on top. Pat down firmly. Bake at 375F for approximately 30 minutes or until the top is lightly golden brown.
Apricot Stuffed BBQ Chicken
2 whole chicken breasts, boned with skin on
1/2 cup dry stuffing mix
1/4 cup chopped onion
2 tablespoons unsalted butter, melted
1/2 teaspoon ground ginger
4 fresh apricots, halved
1/2 cup apricot jam
1 tablespoon cider vinegar
Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5 1/2 inches above medium hot coals for 15 minutes. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done. 4 servings.
Apricot Dijon Pork Salad
1 cup apricot preserves
1/4 cup white wine vinegar
2 tablespoons Dijon style mustard
1 teaspoon ground ginger
1 pound pork tenderloin
1 10 ounce package mixed salad greens
1 15 ounce can apricot halves, drained, sliced
1/2 cup dried tart cherries, or dried cranberries
1/4 cup crumbled blue cheese
8 green onions, cut into 1/2 inch pieces
1/4 cup toasted pecan pieces*
Combine apricot preserves, vinegar, mustard and ginger in small bowl. Reserve 3/4 cup for salad dressing. Butterfly pork tenderloin; cut almost in half, but not quite through, horizontally; open and lay flat. Grill or broil tenderloin 4 to 6 inches from heat source for 5 to 6 minutes per side. Brush with remaining apricot mixture during last 2 minutes on each side. Move tenderloin to cutting board. Meanwhile, combine greens, canned apricots, cherries, cheese, pecans and onions. Divide mixture among 4 plates. Slice tenderloin into 1/2 inch pieces. Arrange on top of greens mixture on each plate; drizzle with reserved apricot mixture just before serving. 4 servings.
* To toast pecans, place pecan halves in shallow baking pan in a 350F oven for about 10 minutes. Let cool, chop coarsely.
Fruited Apricot Pork Chops
6 boneless pork chops, 3/4 inch thick
vegetable oil
1 16 ounce can sliced peaches, drained
1/2 cup apricot preserves
1/4 cup western style barbecue sauce
1 tablespoon finely shredded orange peel
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon minced garlic
1/4 teaspoon pepper
Heat a large skillet over medium heat. Brush chops lightly with oil and brown on each side. Remove from pan. Add all remaining ingredients to skillet, stir to blend and bring to a boil. Return chops to skillet. Cover tightly; cook over low heat for 5 to 6 minutes, until chops are just done. Serves 6.
Apricot Stir Fry Pork
1 pound boneless pork, cut into small cubes
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 15 1/4 ounce can apricot halves
1 tablespoon soy sauce
Glaze Sauce:
Combine 1 tablespoon each of cornstarch, soy sauce, white distilled vinegar and 1 1/2 teaspoons Dijon style mustard.
Cut pork into 3/4 inch cubes; set aside. Mix cornstarch and soy sauce. Add pork; toss to coat. Turn into hot skillet with heated oil; stir fry until pork is cooked, about 10 minutes. Meanwhile, drain apricots; reserve 3/4 cup syrup. Mix syrup with Glaze Sauce. Add sauce mixture to skillet; stir until lustrous. Add apricots, heat through.
Apricot Cobbler
Filling:
1 pound fresh apricots, halved
Topping:
1 cup flour
1 cup sugar
1/4 cup shortening
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
Sprinkle topping over apricots; bake at 350F for 30 minutes. Delicious served with ice cream!
Fresh Apricot Dessert Topping
2 cups sliced fresh apricots
1 tablespoon granulated sugar
2 tablespoons apricot nectar or orange juice
Muscat dessert wine
Mix everything together. Use as a topping for pound cake, ice cream, frozen yogurt, etc.
Savory Fresh Apricot Bites
4 ounces cream cheese
12 apricots, halved
1/2 cup pistachios, finely chopped
Stir cream cheese until smooth; spoon into apricot halves. Sprinkle with pistachios. Serve as an appetizer, snack or dessert.
Chilled Apricot Salad
1 cup fresh apricots, halved or quartered
1 cup pineapple chunks, fresh or canned
2 oranges peeled and cut into bite sized pieces
1 pint sour cream
Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more. Spoon into sherbet glasses or into chilled lettuce cups.
Southwestern Apricot Salsa
1 15 1/4 ounce can apricot halves, packed in light syrup drained, rinsed and cut into chunks
1 to 2 tablespoons chopped cilantro
1/2 teaspoon white wine vinegar
1/4 teaspoon grated lime peel
salt and white pepper, to taste
2 tablespoons chopped red onion
1/2 tablespoon olive oil
1/2 tablespoon lime juice
1/2 teaspoon minced jalapeno pepper
1/4 teaspoon ground cumin
Combine apricots and remaining ingredients in a bowl, stirring gently. Cover and refrigerate until served.
Apricot Sunshine Breakfast Cake
8 fresh apricots
1/4 cup soft shortening
1 1/2 cups sifted flour
1/2 teaspoon salt
1 or 2 tablespoon. butter or margarine
12 walnut halves
3/4 cup sugar
1/2 cup milk
2 teaspoons baking powder
1 egg
cinnamon, optional
brown sugar, optional
Heat oven to 375F. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. Bake 25 to 35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm.
Apricot Crumble
2 cups sliced fresh apricots
1 cup graham cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon. melted butter
light cream
Combine brown sugar, graham cracker crumbs, melted butter and lemon juice. Blend gently with sliced apricots. Spread in shallow buttered baking dish. Bake at 350F for 25 minutes. Serve with light cream. Makes 6 servings.
Apricot Ice Cream Pudding
1 13 1/4 ounce package vanilla tapioca pudding
1 teaspoon ground cinnamon
4 fresh apricots
1/2 pint vanilla ice cream
Prepare tapioca pudding according to package directions. When tapioca is removed from heat, stir in cinnamon. Pour into serving dishes and chill until set. To serve: Cut apricots into sections and arrange on tapioca. Cut ice cream into cubes and drop in center of tapioca an apricots. Serve at once. Makes 4 servings.
Easy Apricot Fritters
fresh apricot halves
1 cup sifted flour
1 tablespoon melted butter
2 eggs
1/8 teaspoon salt
2 teaspoons lemon juice
Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or shortening. Drain and dust with powdered sugar.
Fresh Apricot Ripple Ice Cream
1 1/2 cups pureed or mashed fresh apricots
1 tablespoon fresh lemon juice
3/4 cup sugar
1 quart vanilla ice cream
1/2 cup heavy cream
1/4 teaspoon almond extract
Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream and cream quickly but not thoroughly, just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping. Serves 6 to 8.
Fresh Apricot Dessert Topping
2 cups sliced fresh apricots
2 tablespoons apricot nectar or orange Muscat dessert wine
1 tablespoon granulated sugar
Mix together apricots, sugar and nectar; set aside. Top shortcake, pound cake, ice cream, frozen yogurt, etc. Makes 6 servings
Apricot Mousse
8 ounces heavy cream
juice from 1/2 lemon
1 cup sweetened fresh or stewed dried apricots
fresh apricot halves
fresh loganberries
Whip cream until just stiff. Mix lemon juice and apricots. Fold into cream. Turn into tray and freeze with setting at coldest point, or turn into mold and freeze. Unmold and garnish with apricot halves and loganberries.
Apricot Betty
1 cup bread crumbs
1/4 cup brown sugar
1/4 cup margarine
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup nonfat dry milk
3 cups canned apricots halves, drained
Blend first 7 ingredients. Arrange apricots in baking dish; sprinkle with crumb mixture. Bake for 30 minutes at 375F. Serve warm with milk or cream.
Apricot Flan
Flan bottom:
4 ounces butter
2 ounces sugar
1 egg
7 ounces flour
1 teaspoon baking powder
Filling:
apricots, washed, stoned and sliced
1/2 pint sour cream
1 egg
3 1/2 tablespoons sugar
2 teaspoons of vanilla sugar
Warm oven to 400F. Mix butter and sugar. Add the egg and the flour already mixed with baking powder. Stir until the mixture is no longer sticky. Flatten the dough with a floured hand, into a 2 litre flan case. Arrange the apricots on top of the dough. Mix the sour cream, egg, sugar and vanilla and pour it over the apricots. Bake at 400F for about 30 minutes.
Apricot Cheesecake
1 cup ground vanilla wafers
1 cup ground almond
1 stick unsalted butter, melted
1 pound cream cheese, room temperature
3/4 cup sugar
6 eggs, separated
1/2 teaspoon vanilla extract
3/4 cup sour cream
1 15 1/4 ounces can apricot halves, drained and pureed
1 15 1/4 ounces can apricot havens, drained for pureed
1/4 cup sugar
Preheat oven to 325F. In a small bowl, combine the ground vanilla wafers, ground almonds and melted butter. Stir with a fork until mixed. Pat the crumb mixture over the bottom and about 1 inch up the sides of a 10 inch lire pan. Cook crumb mixture in oven for 10 minutes. Cool. In a large mixing bowl, beat the cream cheese until it is soft and fluffy. Add the 3/4 cup sugar and beat again until mixture is well blended. Beat in the egg yolks one at a time, until mixture is fluffy. Add the vanilla extract, sour cream and apricot puree, mixing until blended. In a separate bowl, beat the egg whites until they begin to hold soft peaks. Slowly add the 1/4 cup sugar and beat mixture until whites form stiff peaks. Fold the egg whites into the cream cheese mixture. Pour the cream cheese batter into the prepared crust. Bake for 1 hour until golden brown and the cake has puffed. Remove from the oven and cool the cake. Refrigerate several hours before serving. Garnish with 115 1/4 ounce can apricot halves, drained and cut into wedges. Place cheesecake on serving platter and place the apricot wedges around the cake.
Apricot Nectar
1 quart apricots
1/2 cup sugar
1 quart water
1 tablespoon lemon juice
Wash and pit fresh fruit. Boil fruit and water 5 minutes. Strain. Add sugar and lemon juice and bring to a boil. Makes 1 1/2 quarts.
Mixed Greens with Apricot Vinaigrette, Goat Cheese & Walnuts
fresh apricots, sliced
1 tablespoon balsamic or red wine vinegar
1 tablespoon water
1 small clove garlic
1/2 teaspoon fresh thyme or 1 teaspoon dried thyme
1 tablespoon olive oil
8 cups mixed greens
3 ounces goat cheese
1/4 cup chopped walnuts
black pepper to taste
In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth. Add olive oil and continue blending for 15 seconds; chill. Crumble goat cheese into salad and add additional apricot slices. Mix with apricot vinaigrette and walnuts.
Savory Apricot Chicken Kebabs
4 chicken breast halves, boned and skinned
1 6 ounce package dried apricots
1 large red or green bell pepper
1/2 medium red onion
1/4 teaspoon salt
Marinade:
1 cup white wine
1/4 cup lemon juice
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 cloves garlic, minced
1 1/2 teaspoons thyme leaves
1 1/2 teaspoons rosemary leaves
1/2 teaspoon grated lemon peel
Combine marinade ingredients; divide in half and place in 2 medium bowls or 2 large plastic zip top bags. Cut each chicken breast, lengthwise, into 4 strips to make a total of 16 strips. Place chicken in one bowl of marinade and apricots in the other. Cover and refrigerate for 24 hours, turning occasionally. Drain chicken and apricots; discard marinade. Sprinkle salt on chicken. Cut bell pepper and onion into 1 inch squares. Thread each skewer in the following order: 1 pepper, 1 onion, 1 chicken strip, loosely wrapped "s" fashion around 2 apricot halves; repeat; finish with 1 pepper and 1 onion. Grill or broil, 5 inches from heat, for 8 minutes or until chicken is cooked through, turning every 2 to 3 minutes. Makes 8 kebabs.
Apricots & Roasted Chicken in Pasta
1 package bow tie noodles
2 chicken breasts, sliced
1/3 cup chopped green onion
salt & pepper, to taste
2 tablespoons margarine
1 1/2 cups half and half
apricot halves
Cook noodles according to package directions. In a medium saucepan, simmer half and half for 4 minutes. Add margarine, onion, chicken and apricots; continue simmering for 2 minutes. Pour over pasta and serve immediately.
Apricot Cheese Tart
36 ounces cream cheese
6 ounces granulated sugar
6 ounces heavy cream
6 eggs
2 ounces orange liqueur
apricots, halved
3 11 inch prebaked tart shells
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon peel
12 ounces red currant jelly
6 ounces sliced almonds
1 1/2 ounces lemon juice
Beat cream cheese and sugar with electric mixer, until smooth. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract and lemon peel. Pour mixture into tart shells, dividing evenly. Bake at 350F for 15 minutes or until set. Arrange apricot halves over baked tart in concentric circles; make sure apricots are dry. Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling. Garnish with almonds. Cover and refrigerate until served.
Warm Apricot Topping
1 pint water
12 ounces granulated sugar
8 ounces butter
2 ounces brown sugar
4 ounces orange juice
fresh apricots
2 ounces lemon juice
2 ounces orange liqueur
1 ounce apricot brandy
1/2 teaspoon cinnamon
Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For french toast, pancakes, ice cream.
Pickled Apricots
7 pounds apricots, unpeeled, whole
6 cinnamon sticks
4 pounds sugar; may be all or part brown sugar
whole cloves
1 pint vinegar
Wash apricots and stick 2 to 3 cloves into each one. Boil cinnamon sticks and vinegar together. Put apricots into syrup and boil gently until soft, but not mushy. Pack into sterilized hot jars with one cinnamon stick in each jar; seal at once.
Brandied Apricots
Follow directions for pickled apricots. Add 1 tablespoon brandy to each pint of pickled apricots just before sealing.
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