Apricotsunset Recipes

APRICOT CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Slice apricots in half and remove the pits. Slice each half into quarters.
• Place apricots slices in a large bowl and toss with sugar, corn starch, and cinnamon.
• Pour coated apricots into a small casserole dish.
• To make the crumble layer whisk together flour, brown sugar, salt, and oats.
• Cut in the butter until the mixture is coarse and crumbly.
• Sprinkle topping over apricots.
• Bake for 35-40 minutes or until the juices are bubbling and the topping is golden brown.
• Serve warm or at room temperature with a scoop of ice cream, if desired.

APRICOT SAUCE RECIPE

Steps:

• Gather the ingredients.
• Prepare a water bath canner and 4 (1/2-pint) canning jars.
• Halve, pit and chop the apricots.
• Combine all ingredients in a large saucepan or Dutch oven.
• Bring to a boil. Reduce heat.
• Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour.
• If desired, purée the sauce using an immersion blender.
• Ladle into hot, clean jars leaving about 1/4-inch head space.
• Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.

APRICOT SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

APRICOT CANAPéS

Steps:

• Place the apricots on a serving plate.
• Top each one with a little 1/4 teaspoon scoop of goat cheese and smoosh it down a bit. Grind some pepper over the whole plate.
• Using the goat cheese as the glue to which your remaining items will stick, sprinkle each bit of goat cheese with one-eighth of the almonds (a good pinch on each one is about right) and then gently press on two rosemary leaves.
• Indulge!

APRICOT-ANISE TARTS

Steps:

• Combine apricots and 2 cups water in a large heavy saucepan. Bring to a boil, reduce heat to medium, and simmer, stirring and mashing apricots occasionally, until fruit is very soft and broken down and most of liquid is evaporated, about 15 minutes. Add 1/2 cup sugar; stir until dissolved. Remove from heat and stir in preserves and 1 teaspoon almond extract. Let cool completely. DO AHEAD: Can be made 3 days ahead. Cover and chill.
• Follow directions for Master Sweet Dough, adding aniseed as directed.
• Punch down dough; divide in half. Place half of dough in the center of a 12"-square piece of parchment paper. Using your fingertips, shape dough into a 9" round. Slide dough on parchment paper onto one end of a large baking sheet. Repeat with remaining dough on another piece of parchment; transfer to other end of baking sheet. Divide apricot mixture between rounds, leaving a 3/4" plain border.
• Loosely cover tarts with plastic wrap or a kitchen towel and let rise in a warm, draft-free area until puffed but not doubled in size, 45-50 minutes.
• Meanwhile, arrange a rack in middle of oven; preheat to 375°F. Beat egg with 2 teaspoons warm water in a small bowl.
• Brush border of dough with egg wash. Bake tarts until crusts are golden, 25-30 minutes. Transfer to a wire rack. DO AHEAD: Tarts can be baked 1 day ahead. Let cool completely. Wrap in foil and store at room temperature. Reheat in a 350°F oven until warm, 10-15 minutes. Alternatively, freeze in a resealable freezer bag for up to 1 month. Thaw before reheating.
• Dust hot tarts with powdered sugar. Let cool slightly. Using an electric mixer, beat cream, remaining 1/4 cup sugar, and remaining 1/4 teaspoon almond extract in a medium bowl until soft peaks form. Serve tarts warm or at room temperature with almond whipped cream.

APRICOT CRESCENTS

Steps:

• In a large bowl, using a pastry cutter, cut cold butter into flour until the mixture resembles coarse crumbs.
• In a small bowl, whisk together egg yolk and sour cream. Add the cream mixture to crumb mixture. Using a hand mixer, beat until well combined. Cover and chill overnight.
• The next day, combine preserves, coconut, and pecans in a small bowl; set aside.
• Divide dough into fourths. On a well sugared surface, roll each portion into a 10-inch circle. Cut each circle into 8 wedges. Spread a 1/2 teaspoon of filling over each wedge.
• Roll each wedge into a crescent shape, starting at the wide end. Place points down 1-inch apart on baking sheets lined with parchment paper.
• Bake at 350 degrees for 15 to 20 minutes or until set and very lightly browned. Immediately remove from pans to wire racks to cool.

APRICOT CAKE RECIPE

Steps:

• Use an electric mixer beat the butter, sugar and lemon zest until light and creamy, this will take about 3 - 5 minutes.
• Mix in the eggs one at a time, beating well after each addition.
• Sift the flour and fold into the butter mixture with a wooden spoon.
• Spread a little less than half of the mixture into the tin and place the apricot halves with the cut sides facing down on top.
• Drop spoonful's of the remaining mixture over the top of the apricots. Then use the back of a metal spoon to carefully spread the mixture evenly over the top.
• Bake for 35 - 45 minutes or until lightly golden and cooked. Cover loosely with a sheet of foil if it's browning too quickly.
• Remove from the oven and allow the cake to stand in the tin for 15 minutes before transferring to cake rack.
• Lightly dust with icing sugar.
• Serve warm or at room temperature.

APRICOT PUREE

Steps:

• Place the apricots in a large saucepan and add enough water to cover them.
• Cook over medium heat for about 20 minutes, or until apricots are very soft. Drain the apricots, reserving the cooking liquid. Set the pan aside for later use.
• Place the apricots in 2 batches in the bowl of your food processor fitted with the metal blade. Puree by pulsing on and off until the apricots are smooth. Add some of the reserved cooking liquid, if necessary.
• Scrape the puree back into the large saucepan and stir in the brown sugar and lemon juice. Cook over low heat, stirring continually, until the sugar is dissolved, about 5-10 minutes.
• Let cool, then store in an airtight container in the refrigerator, until needed.
• You can use this as is, for a filling, or if the flavor is too concentrated, add it to some buttercream. Then you will have an apricot buttercream filling.
• I torte my cakes into four cake layers and like to do three filling layers as follows:.
• Cake, filling, cake, buttercream flavored with filling, cake, filling and final cake layer. By doing this, you will have two layers of the apricot filling, one on the bottom layer, and one on the top layer and a middle layer of the buttercream flavored with the filling. The buttercream will take on a very pale peachy color.
• Just remember to pipe an icing dam around the layer before spreading the apricot filling.

APRICOT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
• Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
• Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
• In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
• Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.