Apple Apricot Ginger Buckle Recipes

APPLE-APRICOT-GINGER BUCKLE

Steps:

• To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.
• In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
• In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.
• To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
• In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.

GINGER APPLES

Steps:

• In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
• Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
• Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
• Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

AUTUMN APPLE BUCKLE

Steps:

• Preheat the oven to 350°. Butter and flour a 10-inch springform pan.
• MAKE THE CRUMB TOPPING:.
• In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt.
• Add the butter and process until the mixture resembles moist sand.
• Add the walnuts and pulse 3 times.
• Transfer the mixture to a bowl and press into large crumbs.
• MAKE THE BATTER:.
• In a medium bowl, whisk the flour with the baking powder, ginger and salt.
• In a large bowl, using a handheld electric mixer, beat the butter until creamy.
• Add the sugar and beat until light and fluffy, about 3 minutes.
• Beat in the honey.
• Add the lemon zest, vanilla and eggs and beat until smooth.
• Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth.
• Fold in the apples.
• Scrape the batter into the prepared pan and smooth the top.
• Sprinkle with the crumb topping.
• Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean.
• Let cool for at least 1 hour before unhinging the springform and removing the ring.
• Cut the buckle into wedges and serve with sweetened whipped cream.
• MAKE AHEAD:.
• The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.

APPLE BUCKLE

Steps:

• Apples: Peel, slice, and core apples; cut into ¼-inch slices. Heat skillet to medium and add butter to melt, followed by apples. Stir to coat apples with butter and cook, about 2 minutes. Sprinkle sugar on top of apples, then stir so sugar melts. When the sugar starts to melt, add the bourbon (optional) and bring it to a boil. Then remove from the heat and cool to room temperature, about 10 minutes. Use a a cake tester to check apples for softness.
• Streusel: Preheat oven to 375 F. In a medium bowl, add pecans, oats, brown sugar, flour, and salt; mix until thoroughly combined. Work in butter so the mixture becomes crumbly and the butter soaks up all the dry ingredients. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on low speed, 30 seconds. Scrape down the bowl and paddle, then continue mixing on medium until smooth and creamy, 30 more seconds. With the mixer on low, add egg and vanilla. In a bowl, combine flour and baking powder. Then add half the flour mixture to the butter-sugar mixture, mixing just until combined; then add half of the milk. Repeat until all the flour and milk have been added. Turn the mixer off; scrape down the bowl and fold in the apple mixture by hand. Pour batter into a buttered springform pan, and add streusel in pieces on top. Bake for 30-40 minutes.
• Remove cake from oven and use a cake tester to check for doneness; it should come out dry. Remove the springform pan and slice.

APPLE-APRICOT CHUTNEY

Steps:

• In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
• Over high heat, bring to a boil.
• Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
• Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
• Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
• Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

APRICOT BUCKLE

Steps:

• 1. If you do not have buttermilk, you can use any milk or dairy free milk and just add a tablespoon of vinegar and let it sit.
• 2. Toast the pecans. I prefer to use a little butter and toast them in my cast iron skillet. Then chop them.
• 3. In a small saucepan, on med-low brown the butter. You can also prepare your fruit. I cut my apricots into approximately 1/8's with skin still on.
• 4. Preheat the oven to 350 degrees F. Line a 9-inch round springform pan with parchment paper and spray with non-stick spray.
• 5. Next make the streusel topping: In a small bowl, combine the sugar, flour and butter (cut butter into 1/2 inch cubes). With a fork, cut the butter into the flour mixture until it is crumbly. Stir in cinnamon and chopped pecans. Set aside.
• 6. For the cake: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a mixing bowl using the paddle, mix the brown butter and sugar until combined. Add the egg and mix until combined. Add the buttermilk and vanilla extract and mix until combined. Then slowly add in the dry mixture. I did it in 1/3rd's at a time and let it mix fully each time. Once that's all mixed, add in your fruit and stir.
• 7. Spread the batter evenly over the bottom of the prepared pan with a spatula. Sprinkle the streusel over the top. Bake for about 55-60 min. In my oven it was ready at 50 minutes. It's ready when the buckle is a deep golden brown and a toothpick inserted into the center comes out clean.
• 8. Cool on the rack for at least 20 minutes before serving. It can be served warm or at room temperature.