Poached Apricot Halves Recipes
VANILLA PANNA COTTA WITH POACHED APRICOTS
The floral sweetness and slightly astringent tanginess of poached apricots makes them an ideal topping for mellow-flavored panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
- Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
- Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
- To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.
POACHED APRICOT HALVES
Poaching apricots takes little time. If you continue to simmer apricots in their poaching liquid, you'll have the start of a very easy jam; it will set without additives because of the fruit's natural pectin. Use this recipe to fill hand pies, top cheesecake, or amp up panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 dozen
Number Of Ingredients 6
Steps:
- In a 4-to-5-quart pot over medium heat, combine 4 cups water with sugar, lemon peel, ginger, cardamom, and vanilla scrapings. Bring mixture to a boil. Cook until sugar dissolves, and then reduce the heat to low. Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.
- Add apricots to pan. Rinse a double thickness of cheesecloth under cold water, and drape it over apricots so all the fruit is covered by the cloth and submerged in liquid.
- Continue simmering until apricots soften slightly, 2 to 4 minutes. Remove from heat, and let cool completely. Use immediately, or transfer apricots and poaching liquid to a storage container. Make sure the apricots are completely submerged in liquid. Refrigerate until ready to use, up to 4 days.
POACHED APRICOTS WITH ROSEWATER
This low-fat, simple dessert combines tender fruit and fragrant syrup
Provided by Good Food team
Categories Dessert, Dinner
Time 30m
Number Of Ingredients 5
Steps:
- Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.
Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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