TURKISH-STYLE STUFFED APRICOTS
These stuffed apricots are incredibly easy to make and make a wonderful bite-sized appetizer/light dessert.
Provided by Caroline's Cooking
Categories Appetizer/Starter Dessert
Time 20m
Number Of Ingredients 5
Steps:
- Soak the apricots in the water overnight.
- The next day, put the apricots and their soaking water in a small pan along with the sugar. Bring to a simmer and simmer approx 10 minutes so that the sugar is dissolved and the syrup thickens slightly. Remove from the heat and leave to cool. Note that to here can be done ahead of time.
- Put approximately 1tsp of yogurt in the opening of each apricot and then press a pistachio or almond into the yogurt. Repeat with the rest of the apricots and serve with a little more nuts on the side for decoration.
Nutrition Facts : Calories 53 kcal, Carbohydrate 13 g, Protein 1 g, Sodium 4 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
AMARETTO CHEESE-FILLED APRICOTS
Round out the cheese platter with dried apricots stuffed with a decadent mix of creamy cheese, crunchy almonds and tangy dried cherries. Just 5 ingredients total!
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h20m
Yield 30
Number Of Ingredients 5
Steps:
- In small bowl, mix cream cheese, 1/4 cup of the almonds, the cherries and amaretto with spoon. Spoon into small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag.
- With fingers, open apricots along one side so they resemble partially open clamshells. Pipe about 1 teaspoon cheese mixture into each apricot.
- Finely chop remaining almonds. Dip cheese edge of apricots into almonds. Refrigerate 1 hour before serving to chill.
Nutrition Facts : Calories 45, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Apricot, Sodium 10 mg, Sugar 5 g, TransFat 0 g
PORK CHOPS WITH APRICOT-ALMOND STUFFING
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
- Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
- Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.
BACON-WRAPPED DRIED APRICOTS
Steps:
- Gently separate the two sides of each apricot and stuff with the almonds. Wrap each with a segment of the bacon. Arrange in a small nonstick skillet seam-side down. Cook on medium heat until the undersides are well-browned and crisp, 6 to 7 minutes.
- Turn the apricots over and continue to cook until browned on the bottom, 2 to 3 minutes more. Add the maple syrup, vinegar and a few grinds of pepper and cook, shaking the skillet to coat, until the liquid has reduced and the apricots are glossy and browned all over, about 1 minute more. Transfer to a small plate and sprinkle with the chives. Serve warm or at room temperature.
ALMOND-APRICOT TART
This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane with more almonds and mascarpone. But as the season takes on summer's glow, you could use this recipe as a template and swap out the apricots for a layer of lightly sweetened fresh raspberries splashed with framboise eau de vie. Diced poached sweetened rhubarb, diced fresh apricots or quartered and stemmed fresh black figs would work, too.
Provided by Florence Fabricant
Categories pies and tarts, dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Place apricots and whisky in a saucepan, bring to a simmer and set aside. Turn apricots in warm whisky from time to time while continuing with preparation.
- Heat oven to 450 degrees. Combine flour, 1/4 cup ground almonds, salt and granulated sugar in a bowl or food processor. Whisk to combine. By hand or machine, add butter, pulsing or using a pastry blender to make a crumbly mixture. Beat egg yolk with 4 tablespoons cold water and add, mixing or pulsing until ingredients come together to form a dough. Add a little more water as needed.
- Shape pastry into a flattened disk on a floured surface and roll to fit a 9-inch straight-sided tart pan. Prick the bottom. Line with foil and pastry weights and bake 10 minutes. Remove foil and weights and bake 10 minutes more, until lightly golden. Remove from oven. Reduce oven temperature to 350 degrees.
- Drain apricots, reserving any whisky. Tightly line pastry shell with apricots. Whisk together the remaining 1/2 cup ground almonds and confectioners' sugar in a bowl. In a separate bowl, whisk mascarpone until smooth. Beat 2 remaining eggs and add to mascarpone along with reserved whisky and almond extract. Mix into combined almonds and confectioners' sugar. Pour over apricots in pastry shell.
- Place tart in oven and bake 20 minutes. Sprinkle sliced almonds around the outside edge of the tart filling to form a border about an inch wide. Return to oven and bake another 15 to 20 minutes, until the filling is puffed and lightly browned. Remove from oven, place on a rack and let cool to room temperature before serving.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 271 milligrams, Sugar 31 grams, TransFat 0 grams
BACON-WRAPPED APRICOT BITES
I love bacon-wrapped recipes, and these sweet-smoky snacks are easy to make and fun to eat, so be prepared with an extra batch. For a change, sprinkle them with a bit of blue cheese or toasted almonds. -Tammie Floyd, Plano, Texas
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen (2/3 cup sauce).
Number Of Ingredients 5
Steps:
- Cut bacon strips widthwise into thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. , Wrap a bacon piece around each apricot; secure with a toothpick. Place in an ungreased 15x10x1-in. baking pan., Bake at 350° until bacon is crisp, 18-22 minutes. Meanwhile, in a small bowl, combine the barbecue sauce, honey and mustard. Serve with warm apricot bites.
Nutrition Facts : Calories 47 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 105mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
APRICOT ALMOND BLONDIES
My mom shared this recipe with me after sampling these cookies at a bed-and-breakfast. For a little variation, I sometimes substitute cranberries and pecans for the apricots and almonds. -Amy Forkner, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 153 calories, Fat 8g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 87mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
BAKED APRICOTS WITH ALMOND TOPPING
A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
- Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.
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