Apricots With Orange Cream Recipes

APRICOT-ORANGE CREAM SCONES

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
• On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
• Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

REALLY EASY APRICOT & AMARETTI CREAM

Steps:

• Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
• Whisk the mascarpone and custard together until completely blended.
• Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.

FRUIT SALAD WITH SWEET ORANGE CREAM

Steps:

• Add sour cream, orange juice and honey to a small bowl and whisk to combine.
• Place salad greens on a small platter or in a shallow serving bowl.
• Layer with fruit and top with dressing.

APRICOT ORANGE MARMALADE

Steps:

• Coarsely grate and keep the zest.
• Separate the orange segments.
• Combine orange segments (minus membranes), zest, apricots and sugar.
• Bring to a boil over medium heat.
• When mixture begins to boil, start mashing.
• Reduce the heat to maintain a low boil and cook for 15 minutes, stirring constantly--apricots like to burn.
• Hot pack and seal.
• Hot water bath 15 minutes.

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE

Steps:

• Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
• Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
• Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
• To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

APRICOTS WITH ORANGE CREAM

Steps:

• Place the apricots, orange peel, cinnamon stick and 3 tablespoons of the sugar in a pan and cover with 2 cups cold water. Bring to a boil, cover and simmer gently for 25 minutesm until the fruit is tender.
• Remove from heat and stir in the dessert wine. Let stand until cold, then chill for at leasy 3-4 hours or overnight.
• Combine the mascarpone, orange juice, and remaining sugar in a bowl and beat well until smooth, then chill.
• Just before serving remove the cinnamon stick and orange peel, and serve with a spoonful of the prange cream sprinkled with cinnamon.