Apricot Nut Spread Recipes

APRICOT SPREAD

Steps:

• Bring apricots, wine, water, sugar, zest, and a pinch of salt to a boil in a small heavy saucepan over medium-high heat, stirring until sugar has dissolved. Reduce heat and simmer, partially covered, stirring occasionally, until liquid is reduced and very syrupy and apricots are very soft, about 15 minutes if using California (about 45 minutes if using Turkish). (If apricots are not yet softened, pour in an additional 1/4 cup water and continue cooking.)
• Remove from heat. Discard zest, then stir in rum. Transfer apricot mixture to a bowl and cool slightly, stirring occasionally, about 45 minutes.
• Purée in a food processor until mixture is very smooth. Add water to purée if necessary to achieve a spreadable consistency.
• Serve at room temperature or chilled.

LAYERED APRICOT NUT COOKIES

Steps:

• Separate egg yolks from egg whites setting aside both.
• Dissolve dry yeast in 1/4 cup warm water.
• Work together flour and butter with a pastry cutter until the mixture resembles course meal.
• Add egg yolks,yeast mixture and milk and mix well to combine (using your hands works best).
• Divide dough into 3 portions, one slightly larger for bottom crust.
• Cover& let sit in a draft free place to raise for 1/2 hour.
• Meanwhile mix 3/1/2 cups ground walnuts with 1 cup of sugar and 2 tsp cinnamon.
• Mix well and reserve 1/2 cup of the nut mixture for the topping.
• Roll out larger portion of dough to fit a 15 x 10 sheet pan with 1 inch sides.
• Place the dough in the bottom of the sheet pan and cover with the nut mixture.
• Roll second sheet of dough to a 15x 10 rectangle and place on top of the nut layer.
• Evenly spread 2 jars of apricot filling on the second layer of dough.
• Roll third crust and place on top of the apricot layer.
• Score the top layer of the dough into 1 1/2 inch squares.
• Bake 350°F for 35 minutes and let cool on baking rack.
• Meanwhile beat 4 egg whites with 1/2 cup of sugar until stiff peaks form.
• Add almond extract and combine well.
• Spread on top of cooled, baked crust being sure to spread to all edges of the pan to prevent shrinking a sweating of the meringue.
• Sprinkle with reserved nut mixture.
• Bake at 325°F for 15 minutes and let cool.
• Store covered in the refrigerator, slicing into squares before serving.

APRICOT CHEESE SPREAD

Steps:

• Beat all together and serve with Town House Bistro corn bread crackers.

APRICOT PRESERVE NUT BREAD

Steps:

• Sift dry ingredients into a large mixing bowl.
• Add nuts, shortening, egg, preserves, and juice.
• Stir until mixture is dampened, but not smooth.
• Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.