ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)
A delicious Italian classic often also made with peaches, but I prefer it with apricots. The apricots are filled with amaretti cookies, amaretto, sugar and egg yolk and baked in the oven with white wine. They can be served warm or at room temperature and are delicious paired with vanilla ice cream or white chocolate mousse. However, I also love them on their own. They were a big hit at a party I catered for. However, at the party I had far too much filling for the apricots. Maybe I've made a mistake when multiplying the recipe. I will try it out again and make changes to the recipe if necessary.
Provided by tigerduck
Categories Dessert
Time 35m
Yield 12 stuffed apricot halves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
- Preheat oven to 180°C (355°F).
- Put amaretti cookies into a small bowl and pour the amaretto over it.
- Wash apricots and cut them in halves. Discard the stone.
- Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
- Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
- Fill the apricots with the mixture, ca 1 tablespoon per half.
- Put into a well buttered oven-proof baking dish.
- Pour white wine over apricots.
- Bake for ca 25 minutes or until done.
BAKED FRESH APRICOTS WITH ALMONDS
Make and share this Baked Fresh Apricots with Almonds recipe from Food.com.
Provided by Jangomango
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350*.
- Cut the apricots in half and remove their pits.
- Arrange the apricot halves, cut side down, in a gratin dish.
- Spoon the jam over the fruit.
- Pour the half-and-half over the fruit.
- Sprinkle the almonds and sugar on top.
- Place in preheated oven for 30-35 minutes.
- Serve lukewarm.
Nutrition Facts : Calories 93, Fat 2.5, SaturatedFat 0.8, Cholesterol 3.7, Sodium 8.9, Carbohydrate 17.8, Fiber 1.8, Sugar 12.9, Protein 1.8
TARTE AUX ABRICOTS - GLAZED FRENCH APRICOT TART WITH ALMONDS
This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche.
Provided by French Tart
Categories Tarts
Time 3h
Yield 1 Tarte aux Abricots, 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
- Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
- Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
- Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
- Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
- Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
- Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
- For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
- Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.
Nutrition Facts : Calories 419.3, Fat 21.6, SaturatedFat 11.5, Cholesterol 124.8, Sodium 44.8, Carbohydrate 51, Fiber 2.9, Sugar 24.4, Protein 7.9
BAKED APRICOTS
I had not thought about apricots for a long time, but we had an apricot dish when a group that I belong to ate at the Woodford Reserves for our Christmas celebration. Their apricots did have bourbon and were delicious and a little different than the usual casseroles. I thought I would be able to see their recipe on line, but could not find it. I did find a couple sites that talked about this southern dish. They compared the apricots and ham to cranberries and turkey. I tried it out for a brunch that I was having and found them to be very good. Even my DH who turned up his nose, but thought that he should try them really did like them.
Provided by Chef likestocook
Categories Fruit
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Spray casserole dish with PAM.
- Lay apricots pit side up in pan.
- Sprinkle brown sugar over the top and them sprinkle some cinnamon.
- Crush crackers and put on top.
- Melt 1 to 1 1/2 sticks butter and pour over crackers.
- Bake at 325 for 40 minutes.
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