Pineapple Apricot Bars Recipes

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

PINEAPPLE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease your 9 x 13 baking pan with butter or use non-stick cooking spray.

PINEAPPLE-APRICOT MIMOSAS

Steps:

• Combine apricot nectar, pineapple juice, water, and frozen orange juice concentrate in a large pitcher and stir well. Chill until ready to serve. Stir in Champagne just before serving.

APRICOT BARS

Steps:

• 1. Cook apricots and raisins in a saucepan of water for 10 minutes. Drain.
• 2. In a bowl, cream butter, eggs, and sugar. Add lemon juice.
• 3. In a separate bowl, sift flour and baking powder. Add to creamed butter mixture.
• 4. Add apricots, raisins, and pineapple.
• 5. Pour into parchment lined 9x13 pan. Bake at 350 for 30-35 minutes or until brown.
• 6. Remove from pan. Cool. Dust with powdered sugar if you like. Cut into squares.

PINEAPPLE APRICOT BARS

Steps:

• In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

APRICOT CRUMBLE BARS

Steps:

• Preheat oven to 375F.
• Line a 9x13 pan with parchment paper or foil. Spray the dish with non stick spray.
• In a large bowl, whisk together the flour, almond flour, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
• Remove one cup of the flour mixture for the topping and set aside.
• Take the remaining flour mixture and press it into an even layer across the bottom of the dish.
• Bake the bottom crust in the dish until the edges just start to brown, approximately 15 minutes.
• While the bottom crust is baking, combine the reserved flour mixture, oats, almonds, and brown sugar in a medium bowl. Stir to combine.
• Add the remaining 2 Tablespoons of butter to the almond mixture and pinch it to combine, making clumps of the streusel. Set aside.
• In a small bowl, combine the apricot jam, diced apricots, and lemon juice. Stir to combine.
• When the bottom crust has been removed from the oven, spread the apricot jam mixture across the warm crust. Then sprinkle the streusel mixture across the top.
• Bake the crumble bars for approximately 20-25 minutes until the top is browned and the edges of the apricot mixture are bubbling.
• Let cool completely or until just slightly warm, approximately 2 hours. Use the foil or parchment to remove the bars from the dish and cut into pieces. Re-warm if desired in pieces or as a whole. Serve with ice cream or whipped cream if desired.

PINEAPPLE AND APRICOT SKILLET CHICKEN

Steps:

• Place the pineapple and its juice and the apricots into a blender or food processor, and puree until smooth.
• Heat olive oil in a large skillet over medium heat. Place the chicken into the skillet, and sprinkle with lemon juice. Cook until lightly browned on both sides, about 10 minutes.
• Stir the butter and orange zest into the skillet, then when the butter is melted, pour in the rum. Carefully light with a match, and let the mixture burn until the flame goes out. Stir in the blended pineapple and apricot mixture, brown sugar, onion powder, ginger, salt and pepper. Reduce heat to low, and simmer for 5 minutes. Add the red and yellow bell peppers, and simmer until the peppers are hot, but still crisp. Remove from heat, and serve.

PINEAPPLE-APRICOT GLAZE

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.