Apricots In Marsala Recipes

BAKED APRICOTS

Steps:

• Make sure butter is room temperature.
• Wash and dry the apricots. Cut them in half and remove the seed.
• Place apricots in a baking tray of your choice.
• Turn oven on at 375 degrees. I used a toaster oven because the baking tray I was using is not too big.
• In a bowl mix sugar, vanilla and butter. Add cinnamon too. I used a spoon and mixed for about 30 seconds to a minute. I mixed until it became a homogeneous, thick buttery mix. Scoop with a spoon and place the buttery mix in the middle of each apricot half. Fill it up and use the left overs to slather a bit on the sides too.
• Bake for about 12 minutes.
• Let the baked apricots cool down for about 10 minutes.
• Serve 2 halves per person. Add Ice Cream on top and pour few tbsps of the syrup on top. Add a cinnamon stick on the side of the plate as garnish. Serve fast because ice cream will start melting since the apricots are still warm. Enjoy:)

NIGELLA LAWSON CHICKEN & APRICOT MASALA

Steps:

• Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
• Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, garlic and ginger.
• Add 1/4 cup water, and stir to make a paste.
• Set aside.
• In a large sauté pan over medium heat, heat cinnamon stick.
• Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes.
• Add masala, and stir.
• Add chicken, and stir for about 5 minutes.
• Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
• Cover and simmer until chicken is cooked through, about 30 minutes.
• Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking.
• Transfer to a large bowl, sprinkle with cilantro and serve hot.

APRICOTS IN MARSALA

Steps:

• Halve and pit the apricots, then place in a bowl of boiling water for about 30 seconds. Drain well, then slip off their skins.
• Place the superfine sugar, Marsala, orange rind, vanill pod and 1 cup water in a pan. heat gently until the sugar dissolves. Bring to a boil, without stirring then simmer for 2-3 minutes.
• Add the apricot halves to the pan and poach for 5-6 minutes or until just tender. Using a slotted spoon, transfer the apricots to a serving dish.
• Boil the syrup rapidly until reduced by half, then pour over the apricots and let cool. Cover and chill. Remove the orange rind and vanilla pod.
• Whip the cream with the confectioner's sugar and cinnamon until forms soft peaks. Fold in the yogurt. Serve in a bowl with the apricots.