Aged Cheese With Apricot Paste And Toasted Almonds Recipes

APRICOT DESSERT BRUSCHETTA

Steps:

• Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool., Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid., Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.

APRICOT BRIE

Steps:

• In a small microwave-safe bowl, combine the first five ingredients. Cook, uncovered, on high for 1 minute or until heated through. Pour into a shallow 3-cup microwave-safe serving dish. Place cheese on preserve mixture. Cook 1 to 1-1/2 minutes longer or until cheese is softened. Serve with bread.

AGED CHEESE WITH APRICOT PASTE AND TOASTED ALMONDS

Steps:

• Put the apricots in a small bowl and cover with warm water.
• Cover bowl and set aside 30 minutes.
• Drain, reserving liquid.
• Purée plumped apricots in a food processor with 1/3 cup reserved soaking liquid until very smooth.
• Scrape down the sides of the bowl as needed.
• Put the purée into a small saucepan with the sugar and lemon juice.
• Bring to a boil over medium-high heat, stirring often.
• Then reduce heat to medium-low and cook until the purée thickens slightly and deepens in color, about 12 minutes.
• Stir often.
• If necessary, reduce heat or remove pan from heat for a few moments to avoid scorching.
• Little by little, sprinkle pectin over the fruit, stirring constantly to help it dissolve.
• When all the pectin has been stirred in, increase heat to medium-high and cook 1 minute longer, stirring constantly.
• Transfer to an 8-inch square pan, spreading evenly.
• Let cool completely, then cover and refrigerate until fully set, about 2 hours.
• The paste may be made up to a week in advance and refrigerated, covered.
• Preheat oven to 350 degrees.
• Put almonds in a small baking dish, drizzle with olive oil and toss to evenly coat.
• Toast almonds until they begin to turn deep golden brown, about 12 minutes.
• Stir a few times to brown evenly.
• Remove from oven, sprinkle with salt and toss to coat.
• The nuts may be toasted a day ahead and stored in an airtight container.
• To serve, slice cheese into ½-inch slices or into individual wedges and put to one side of individual serving plates.
• Cut apricot paste into 2-inch squares or diamonds and set 2 or 3 pieces opposite the cheese, with a small pile of toasted almonds alongside.
• Note: This dish was inspired by the classic Spanish pairing of manchego cheese, an aged sheep's milk cheese, with quince paste.
• Other cheeses to consider are a sharp cheddar or other sheep's milk cheeses.

LUSCIOUS CHEESE CREPES WITH APRICOT SAUCE

Steps:

• In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended.
• Add flour and process until smooth.
• In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom.
• Cook over medium heat 1 minute or until cooked.
• Loosen edges and turn onto plate; keep warm.
• Repeat with remaining batter.
• Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside.
• In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil.
• Reduce heat to low and add crepes.
• Cook spooning sauce over crepes, 1 minute or until crepes are heated through.
• Sprinkle with toasted almonds.
• Carefully slide crepes onto serving platter and serve immediately.

APRICOT ALMOND GALETTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Roll out pie crust onto a baking sheet.
• Toss the quartered apricots with the white sugar in a bowl. Mix almond meal, confectioners' sugar, and egg together in another bowl to create a paste. Spread almond paste on the center of the pie crust, leaving 1/2 inch of bare crust all around the edge. Arrange the sugared apricots over the almond paste. Fold the 1/2-inch bare edge of the crust inward over the almond paste and apricots, leaving the center of the tart uncovered. Crimp the edge down with a fork as you go around the tart.
• Bake in the preheated oven until the crust is golden brown, about 40 minutes. Brush the melted apricot jam over the hot galette. Slice and serve.