Rosemary Apricot Spaghettini Recipes

ROSEMARY APRICOT SPAGHETTINI

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
• 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
• 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.

ROSEMARY AND APRICOT FRENCH LOAF

Steps:

• Place water, olive oil, and salt into one side of a bread machine. Place 1/3 of the apricots on top of this fluid mixture with 2 cups of flour. Place more apricots in the middle of the flour, pour remaining flour on top, followed by remaining apricots. This will help weaker bread machines integrate the apricots.
• Run French loaf cycle for a 2-pound loaf. Remove from the machine after the cycle is done, about 3 1/2 hours.

ROSEMARY APRICOT SPAGHETTINI

Steps:

• Bring a large pot of salted water to a boil. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.

ROSEMARY-APRICOT CHICKEN

Steps:

• Heat oven to 350°. Mix salt, rosemary, pepper and garlic. Rub mixture into chicken.
• Place chicken, meaty side up, in pan and bake for 25 minutes.
• Meanwhile, mix apricot jam, lemon juice, and mustard. Brush apricot mixture over chicken. Bake for 20 minutes longer or until juices run clear.
• serve.

APRICOTS WITH HONEY AND ROSEMARY - FRANCE

Steps:

• Cut the apricots in two and take out the seeds.
• Wash and dry the rosemary, and pull off the rosemary needles.
• Melt the butter in a pan, put the apricot halves in, and cook at a high heat about 1 minute on each side.
• Lower the heat, add the honey and the rosemary needles, cover and let cook over low heat for 10 minutes. Stir with a wooden spoon to avoid any scorching.
• Share out the cooked apricots in 6 small dishes, and drizzle the warm honey-rosemary sauce over each one.
• Serve warm.