Fresh Apricots

[Carol SC]

They had beautiful fresh apricots at the market today. Now, I need a recipe. Anyone?

[Anne]

Not much of a recipe but I've cut them up into chunks and put them in cheesecake batter with crescent shapes cut and put as accents on the cheese cake after it was cooked.

[LeaHamm]

I make Apricot Upside-down cake; Apricot Clafouti; Add to chicken salad, instead of grapes; eat out-of-hand - always a great snack!

14 sweet and savory recipes here:
http://www.huffingtonpost.com/2012/0..._And_Blueberry

[cookieee]

They had beautiful fresh apricots at the market today. Now, I need a recipe. Anyone?

Hi Carol, what category? Dessert, chicken, etc?

[Carol SC]

Thanks for your good suggestions! It doesn't matter-sweet or savory. It's so hot here now something light and fresh sounds good.

[Canice]

OK, I guess duck is out! But here are two desserts from old cooking classes, and I enjoyed both - subbed apricots in the first one:

Warm Goat Cheese and Peach Galette

2 cups all purpose flour
1/4 cup fine cornmeal
3 Tbsp sugar
1/2 tsp salt
6 Tbsp unsalted butter, cubed and chilled
6 Tbsp vegetable shortening, chilled
1/4 cup ice water

6 ounces fresh mild goat cheese
2 Tbsp sugar
1 egg yolk
1/4 cup heavy cream

1 pound fresh, ripe peaches, cut into eights

Make the pastry. Combine the flour, cornmeal, sugar and salt in the bowl of a food processor and cut in the butter until the mixture resembles oatmeal. Ad the shortening and pulse it until it still resembles coarse meal but is combined. Slowly add the water, all the while pulsing, until the dough comes together into a ball. Be careful not to overwork the dough. Wrap in plastic wrap and refrigerate for 30 minutes.

In a bowl, combine the goat cheese, sugar, egg yolk, and cream. Mix well and set aside.

Divide the dough in half, reserving one half for another use. Roll out the pastry dough into a 10x12 inch rectangle. Spread the goat cheese mixture on the bottom of the pastry leaving a 1-1/2 inch border around the edge. Line the peaches over the goat cheese in a pattern. Crimp the overhanging edge of the pastry around the peaches. Bake until golden and bubbly, about 30 minutes in a 375 degree oven.

Recipe by Jessica Laskey @ Tante Marie's Cooking School


Crostata di Albicocchi

2 pounds fresh, not too ripe apricots
2 Tbsp good quality dark honey
Juice of 1 orange
Pastry for one 9-inch tart shell
1 egg
1 Tbsp cream
1 Tbsp sugar

Preheat an oven to 375F. Cut apricots in half and remove pits. In a small pan, mix honey and orange juice. Stir over low heat until honey melts, then increase heat and boil until thick and syrupy, 5-7 minutes. Set aside

Roll out pastry and fit into a 9 or 10-inch tart pan. Beat egg with cream, then brush mixture over pastry. Arrange apricots cut sides up. With a clean pastry brush, dab the honey mixture over apricots; be sure to use all of it. Sprinkle with sugar, then bake until the pastry is golden and apricots are soft and slightly caramelized, 35-45 minutes. Let cool, then slice.

Recipe by Tori Ritchie/Tante Marie's Cooking School

Pasta Frolla
2 c flour
1/2 t. salt
10 T butter
1 T sugar

Mix flour, sugar, and salt. Cut in cold butter and 1 T cold water

[cookieee]

This no cholesterol ice cream is amazingly apricot-creamy with only 90 calories per serving.

Fresh Apricot Ice Cream

Makes 6 or 8 servings

1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
1 1/2 cups diced, ripe fresh apricots (about 3/4 lbs)
1 can (12 oz) apricot nectar
1/2 pint low-fat plain yogurt
1 tsp vanilla or 1/2 tsp grated orange peel
7 lbs small ice cubes
1 cup rock salt or table salt (according to ice cream maker directions)

Combine skimmed milk and gelatin in large saucepan. Heat stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whip, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream maker and assemble the machine. Make alternate layers of ice and salt around the canister. Churn 20 to 30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes about 2 qts

Source: California Apricot Advisory Board Booklet

[LeaHamm]

This no cholesterol ice cream is amazingly apricot-creamy with only 90 calories per serving.
directions) Source: California Apricot Advisory Board Booklet

Nutrition Facts
Amount Per Recipe %DV
Recipe Size 1835g
Calories 1827
Calories from Fat 306 17%
Total Fat 34.83g 44%
Saturated Fat 20.86g 83%
Trans Fat 0.0g

CHOLESTEROL 131mg 44%

Sodium 891mg 37%
Potassium 2373mg 68%
Total Carbs 345.7g 92%
Dietary Fiber 6.4g 21%
Sugars 335.71g 224%
Protein 42.55g 68%

Read more: http://cookeatshare.com/recipes/fres...#ixzz22SFks2Cn = Same recipe.

[Carol SC]

Thanks again everyone. These all sound just fabulous. I will have to go back today and pick up some more. The season is so short here that you get them while you can. Canice, you didn't know that I am also a goat cheese freak-will put it in anything I can work it into!

[SDCook56]

Don't forget savory dishes. It makes a real nice chutney, or sauce, to go with pork.
Apricots, onion, ginger, spices of your liking. A bit of white wine, broth of any sort. Let it all cook down a bit to soften and the liquid to mostly evaporate.
You can whirl it around in the blender to make a smooth sauce, or leave it nice and chunky.

[LeaHamm]

* Exported from MasterCook *

Moroccan Apricot & Chicken Salad

3/4 cup Greek yogurt
1 teaspoon paprika
1 teaspoon ground cumin
1/4 teaspoon cinnamon
1/2 teaspoon chili powder
3 cups cooked chicken breast, cubed
3-4 apricots, diced (or chopped dried apricots, plumped)
1/2 cup sliced almonds
1/2 cup celery, bias-cut
1/3 cup green onions, thinly sliced
Whole wheat tortillas, or pita bread (for wraps)

Combine the yogurt, paprika, cumin, cinnamon and chili powder. Add the chicken, apricots, almonds, celery and green onion and mix. Add cracked black pepper and salt, to taste. Serves 6. Serve as salad, wraps, or sandwiches.

[heavy hedonist]

Nutrition Facts
Amount Per Recipe %DV
Recipe Size 1835g
Calories 1827
Calories from Fat 306 17%
Total Fat 34.83g 44%
Saturated Fat 20.86g 83%
Trans Fat 0.0g

CHOLESTEROL 131mg 44%

Sodium 891mg 37%
Potassium 2373mg 68%
Total Carbs 345.7g 92%
Dietary Fiber 6.4g 21%
Sugars 335.71g 224%
Protein 42.55g 68%

Read more: http://cookeatshare.com/recipes/fres...#ixzz22SFks2Cn = Same recipe.

No, dear, it's not the same. your recipe:


12 ounce Evaporated lowfat milk
1 pkt Unflavored gelatin
3/4 c. Sugar
12 ounce Apricot nectar
1 1/2 c. Fresh apricots, diced about 3/4 lb
1/2 pt Plain yogurt
1 tsp Vanilla


this use lowfat evap. milk and plain yogurt, Cookieee's uses skimmed evap milk and lofat yogurt. big difference!

[cookieee]

Thanks Mari, I didn't think so.

[Casey1230]

Oh how I long for beautiful apricots! I grew up with a huge apricot tree in the backyard.. they were the size of large peaches and wonderful. My mother would make jam and ice cream, but I would just go out in the yard, pick them off the tree and eat, eat, eat! The nice thing about growing up in So.Cal....

[LeaHamm]

No, dear, it's not the same.

Thanks! Now I've got the right one, *I think*.

Apricot Ice Cream

1 can (12 oz) skimmed evaporated milk
1 envelope plain gelatin
3/4 cup sugar
6 fresh apricots (3/4 LB), diced
1-1/2 cups apricot nectar
1 cup low-fat plain yogurt
1 tsp vanilla

Combine milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar; heat until it dissolves. Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla. Pour mixture into ice cream maker; freeze according to manufacturer's directions. Makes about 2 quarts

Nutrition information per 1/2 cup serving: 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.

[cookieee]

Thanks Lea, that looks much better

[cookieee]

Oh how I long for beautiful apricots! I grew up with a huge apricot tree in the backyard.. they were the size of large peaches and wonderful. My mother would make jam and ice cream, but I would just go out in the yard, pick them off the tree and eat, eat, eat! The nice thing about growing up in So.Cal....

That is also one of the things about growing up in south Fl. My poor grandfather had a hard time getting us kids to leave some kumquats on the tree. But then, before that, he also had a hard time growing tomatoes when we lived up north.

[PattiA]

Slice them in half, pit them, stuff them with herbed cream cheese or goat cheese. Instant appetizer.