Apricot Bavarian Recipes

GERMAN APRICOT COMPOTE (APRIKOSENKOMPOTT)

Steps:

• Gather the ingredients.
• Place 1 to 2 pounds apricots in a medium saucepan, add 1/4 cup of water, and about 1/4 cup of sweetener to start and the spices of choice. Bring to a soft boil, reduce heat and simmer , uncovered, for 5 to 10 minutes.
• Use hot or cold.
• Enjoy.

APRICOT BAVARIAN

Steps:

• Spray a 8-inch ring mold with nonfat cooking spray. (Use one with a fairly large center opening so a bowl can be set in center of unmolded Bavarian).
• Cook apricots in orange juice concentrate, in small saucepan, until tender.
• Sprinkle gelatin over cold water in heatproof cup and let stand 5 minutes.
• Place cup in small saucepan with hot water and set over moderate heat, until gelatin dissolves, about 5 minutes. Stir gelatin occasionally.
• Put apricot-orange mixture, 3/4 cup sugar, gelatin mix, lemon juice and 1 1/2 cup yogurt in a blender. Blend well.
• Beat egg whites in bowl until frothy. While beating, gradually add 2 tablespoon sugar and beat until peaks form. Gently fold egg whites into apricot mixture. Do not over mix.
• Spoon mixture into ring mold and cover with plastic and refrigerate at least 4 hours.
• To serve, remove plastic and unmold onto plate. Arrange orange slices around outside and put remaining yogurt in a bowl and set in center of ring. Spoon yogurt beside each serving of Bavarian.

APRIKOSENKUCHEN: GERMAN APRICOT CAKE

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Coat pan with cooking spray and set aside.
• In a large bowl, cream the butter with the sugar and vanilla or vanilla sugar.
• Beat in eggs, one at a time.
• Mix in lemon zest .
• In a separate small bowl, mix together the flour with the baking powder and salt.
• Beat into the egg mixture.
• Add the buttermilk and mix well.
• Spread the batter into the prepared baking pan. Place the apricot halves on top, cut side down.
• Bake for 30 to 40 minutes or until golden brown. Keep an eye on the cake especially if you used a different pan size.
• Serve with sweetened whipped cream, if desired.

APRICOT BAVARIAN CREAM

Steps:

• Add boiling water to gelatin and stir until dissolved.
• Add fruit juice; mix thoroughly and refrigerate until it starts to congeal.
• When partially congealed, beat with a mixer until mixture is light and fluffy.
• Add fruit pulp; fold in whipped cream.
• Pour into individual molds and chill.
• Unmold and serve with Recipe #315983.

APRICOT AND CHOCOLATE BAVAROIS

Steps:

• Cook fresh and dried apricots with sugar in a 3-quart heavy saucepan over moderate heat, stirring frequently, until apricots are softened and mixture is syrupy, about 15 minutes. Cool 10 minutes and purée in a blender until very smooth (use caution when blending hot liquids). Force purée through a very fine sieve into a bowl, pressing on solids and then discarding them. Cool to room temperature.
• Sprinkle gelatin over 1/4 cup milk in a cup and let soften while preparing custard. Bring remaining 1 3/4 cups milk just to a boil in a heavy saucepan and remove from heat. Whisk together yolks and sugar in a bowl, then add hot milk in a slow stream, whisking. Pour custard into heavy saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and an instant-read thermometer registers 170°F (do not let boil).
• Add softened gelatin to hot custard and whisk until dissolved.
• Whisk custard into apricot purée and cool at room temperature, stirring occasionally, about 1 hour. Chill, covered, stirring occasionally, until custard is the consistency of raw egg whites, about 2 hours.
• Preheat oven to 375°F. Remove side of a 24-centimeter (9- to 9 1/2-inch) springform pan, then butter bottom and dust with flour, knocking off excess. Lock springform side around bottom.
• Melt chocolate in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring occasionally, and remove top of double boiler or bowl from heat.
• Beat yolks and sugar with an electric mixer at high speed until mixture is thick, pale, and forms a ribbon when beaters are lifted, about 6 minutes with a standing mixer or 12 minutes with a handheld. Beat in chocolate until just combined.
• Beat whites with salt in another bowl using cleaned beaters until whites just hold soft peaks. Stir one fourth of whites into chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.
• Spoon batter into springform pan, spreading it evenly, and bake in middle of oven until chocolate base is springy to the touch, 10 to 12 minutes. Cool in pan on a rack.
• Beat cream with salt in a bowl using cleaned beaters until it just holds soft peaks. Gently fold cream and lemon juice into custard and pour over chocolate base in springform pan. Chill bavarois, covered with a large inverted plate, until set, at least 10 hours.
• Run a thin knife around edge of pan and remove side.