Apricot Coins Recipes

APRICOT SCONES

Apricot Scones image

Popular served with tea in Victorian days, scones are making a big comeback. Apricots and nuts are stirred into the batter in this recipe I baked for the theme shower. Spread with Devonshire cream, they delighted the bride-to-be and guests. -Robin Fuhrman, Fond du Lac, Wisconsin

Provided by Taste of Home

Time 35m

Yield 16 scones (1 cup cream).

Number Of Ingredients 16

Ingredients

DEVONSHIRE CREAM:
3 ounces cream cheese, softened
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/4 to 1/3 cup heavy whipping cream
SCONES:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter
1/2 cup chopped dried apricots
1/2 cup chopped pecans
1 teaspoon grated orange zest
1 cup plus 2 tablespoons heavy whipping cream, divided
Jam of your choice

Steps:

For Devonshire cream, in a large bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Gradually beat in enough cream to achieve a spreading consistency. Cover and chill for at least 2 hours. , For scones, combine the dry ingredients in a large bowl. Cut in butter until mixture resembles fine crumbs. Add the apricots, pecans and orange zest. With a fork, rapidly stir in 1 cup whipping cream just until moistened. , Turn onto a floured surface; knead 5-6 times. Divide in half; shape each into a ball. Flatten each ball into a 6-in. circle; cut each circle into eight wedges. Place 1 in. apart on an ungreased baking sheet. Brush with remaining whipping cream., Bake at 375° for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from pan to a wire rack. Serve warm with Devonshire cream and jam.

Nutrition Facts : Calories 230 calories, Fat 16g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 177mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT COINS

Apricot Coins image

This hors d'oeuvre not only looks festive and tastes terrific, but it also couldn't be easier to make. The goat cheese can be whipped in advance and refrigerated for up to two days. Be sure to bring it to room temperature and give it a good stir before using it.

Provided by Laura Werlin

Categories appetizer

Time 10m

Yield makes 40, serves 10 to 12

Number Of Ingredients 6

Ingredients

4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots (about 6 ounces), preferably Turkish
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
40 candied walnut halves

Steps:

In the bowl of a stand mixer, place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter and serve.

APRICOT COINS

Apricot Coins image

This hors d'oeuvre not only looks festive, it tastes terrific. It is also easy to make. Recipe courtesy Laura Werlin.

Provided by Manami

Categories Fruit

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots, use turkish if possible (6 oz)
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leave (1-1/2 teaspoons dried thyme)
40 candied walnuts, halves

Steps:

In the bowl of a stand mixer, place the cheese and milk.
Using the paddle attachment, whip the cheese for at least 5 minutes, or until it is very smooth and creamy.
If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
To assemble, spread about 1/8 teaspoon of cheese on apricot. (If using California apricots, put the goat cheese on the shiny side.).
Drizzle a little honey over the cheese and top with a sprinkling of thyme.
Place a walnut half on top, arrange apricots on a platter and serve.

Nutrition Facts : Calories 113.9, Fat 3.6, SaturatedFat 2.4, Cholesterol 9.1, Sodium 61.8, Carbohydrate 19.1, Fiber 2.1, Sugar 16.4, Protein 3.5

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