Apricot Citrus Drink Recipes

NON- ALCOHOLIC APRICOT SLUSH DRINK

Steps:

• Poor the apricot nectar into blender.
• Add the pineapple juice.
• Add the fresh lime juice and cherry syrup.
• Blend all together until slushy and pour into an attractive glass.

APRICOT-CITRUS PRESERVES

Steps:

• Combine the apricots, raisins, oranges and lemon (both zest and juice), coriander, cinnamon, wine and water in a bowl; toss to combine thoroughly; leave overnight.
• The next day, put the fruit and liquid into a medium saucepan and bring to a simmer; simmer gently until the fruit is very tender, about 1 hour; add sugar and bring to a fast boil; boil about 12-18 minutes, or until a small amount of the fruit liquid, dropped onto a saucer and allowed to cool, wrinkles when your run your finger through it (this shows that the jam will 'set' once cool); stir in cashews, if using, and almond extract.
• You can put up the preserves in canning jars in the usual way, or just keep refrigerated.

APRICOT CITRUS DRINK

Steps:

• In a 2 quart pitcher mix the nectar & the juices, blending well. If sugar is to be added, add it now, then stir, mixing well.
• Chill well before pouring into 4 glasses.

APRICOT CITRUS CRANBERRY COMPOTE

Steps:

• in a small saucepan combine 1/3 cup of the sugar and 1/3 cup water. bring mixture to a simmer until the sugar is dissolved. Add the cranberries and simmer 5 minutes or until they have barely popped. Transfer to a small bowl and let cool or chill in the refrigerator.
• Repeat with the remaining 1/3 cup sugar and add the apricots. Simmer, covered, for 5 minutes. Transfer to another small bowl and cool or refrigerate.
• Working over a bowl cut away the rinds and pith of the grapefruit and oranges and cut the fruit into sections. Chill the citrus fruit.
• to serve: mix the citrus fruit with the cranberries, apricots and their syrups.

APRICOT-CITRUS SCONES

Steps:

• Preheat oven to 425°F.
• Butter a baking sheet.
• In large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Using your fingertips or a pastry blender, blend the butter into the dry ingredients, until the mixture becomes crumbly.
• Add the orange zest, apricots and pecans and toss to combine.
• Stir in the buttermilk until the dough is rough and shaggy.
• Gather the dough together and place on a liberally floured work surface.
• Gently knead about 10 times.
• Divide the dough in half and pat each piece into a circle about 7 inches in diameter and 1/2 inch thick.
• Glaze each by brushing with cream and sprinkling on sugar.
• Cut each round into eight pie-shaped wedges.
• Place the scones, barely touching, on the prepared baking sheet.
• Bake 15-18 minutes, until puffy and golden.