EASY APRICOT CREAM DESSERT
This apricot cream dessert is made with gelatin and pureed apricots. Whipped cream is added to the partially set gelatin mixture before serving.
Provided by Diana Rattray
Categories Dessert
Time 17m
Yield 6
Number Of Ingredients 6
Steps:
- Place the apricots in a blender and puree.
- In a small bowl, soften the gelatin in the cold water.
- In a medium saucepan, combine apricot puree, gelatin mixture, lemon juice, and sugar. Heat over low heat until gelatin and sugar are dissolved.
- Refrigerate mixture for about 30 minutes.
- Fold in the whipped cream. Pour the mixture into a 4-cup mold or bowl and refrigerate until firm.
Nutrition Facts : Calories 126 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 17 mg, Fat 3 g, ServingSize 6 Servings, UnsaturatedFat 0 g
POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE
This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.
Provided by Yotam Ottolenghi
Categories parfaits and trifles, dessert
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
- Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
- Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
- To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.
Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams
ORANGE CREAM
Steps:
- Combine the milk and orange zest in a medium stainless-steel saucepan over medium heat and bring almost to a boil. Remove from the heat.
- Beat the egg yolks and sugar on medium-high speed in the bowl of an electric mixer fitted with the paddle attachment until pale and thick, about 5 minutes. With the mixer on low speed, sprinkle on the cornstarch. Beat on medium-low speed until combined, scraping down the bowl with a rubber spatula.
- With the mixer on low speed, slowly pour the hot milk mixture into the egg mixture. Pour the mixture back into the pan. Cook over low heat, stirring constantly, until the mixture thickens, 5 to 7 minutes. (Pay attention because it will thicken and then quickly become orange scrambled eggs!)
- Immediately, pour the mixture through a fine sieve into a large bowl. Stir in the vanilla, Grand Marnier, butter, and heavy cream. Place plastic wrap directly on the custard and refrigerate until cold.
APRICOTS WITH ORANGE CREAM
Make and share this Apricots With Orange Cream recipe from Food.com.
Provided by KittyKitty
Categories Dessert
Time 4h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the apricots, orange peel, cinnamon stick and 3 tablespoons of the sugar in a pan and cover with 2 cups cold water. Bring to a boil, cover and simmer gently for 25 minutesm until the fruit is tender.
- Remove from heat and stir in the dessert wine. Let stand until cold, then chill for at leasy 3-4 hours or overnight.
- Combine the mascarpone, orange juice, and remaining sugar in a bowl and beat well until smooth, then chill.
- Just before serving remove the cinnamon stick and orange peel, and serve with a spoonful of the prange cream sprinkled with cinnamon.
Nutrition Facts : Calories 249.1, Fat 0.3, Sodium 10.2, Carbohydrate 53.6, Fiber 4.8, Sugar 45, Protein 2.4
REALLY EASY APRICOT & AMARETTI CREAM
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Snack, Treat
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
- Whisk the mascarpone and custard together until completely blended.
- Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
ORANGE CREAM FRUIT SALAD
Creamy, tangy dressing over a refreshing combination of fruits makes this salad taste so good. Our guests especially enjoy the surprising orange flavor of the dressing. -Gayle Grigg, Phoenix, Arizona
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, whisk milk, orange juice concentrate and pudding mix 2 minutes. Stir in sour cream., Add remaining ingredients; toss gently to coat. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 7mg cholesterol, Sodium 93mg sodium, Carbohydrate 40g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
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BAKED APRICOTS WITH ROSEMARY, ORANGE AND VANILLA …
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- Preheat oven to 215C (195C fan-forced). Cut the apricots in half (leave the pit in – it looks nice and helps to keep the fruit from collapsing completely) and arrange, cut-side up on a baking dish large enough to accommodate them in one layer. Tuck the rosemary sprigs, ½ vanilla pod and the orange peel in and around the apricots, then pour the orange juice all over to moisten the apricots.
- Drizzle honey all over and place in the preheated oven. Bake for 20-25 minutes, basting and gently shaking baking dish from time to time to make sure the fruit doesn't burn. The apricots are done when they are soft but have not collapsed completely.
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- Transfer the apricots onto serving plates and drizzle over the sticky juices. Dollop a large spoonful of the yoghurt honey cream on the side and scatter the toasted almonds on top.
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