VANILLA-POACHED APRICOTS WITH ZABAGLIONE
Categories Mixer Citrus Egg Fruit Dessert Spring Summer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Poach apricots:
- Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
- Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
- Make zabaglione:
- Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
- Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
- To serve:
- Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.
VANILLA PANNA COTTA WITH POACHED APRICOTS
The floral sweetness and slightly astringent tanginess of poached apricots makes them an ideal topping for mellow-flavored panna cotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
- Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
- Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
- To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.
HONEY VANILLA POACHED APRICOTS
Categories Fruit Dessert Poach Quick & Easy Low Sodium Apricot Vanilla Summer Honey Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
- Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.
VANILLA POACHED APRICOTS
Make and share this Vanilla Poached Apricots recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium saucepan, stir sugar into water and wine.
- Slit vanilla bean open along the side and spread it apart exposing the tiny dot-like seeds.
- Cut the vanilla bean crosswise into several pieces and place them in the pan.
- Bring mixture to a boil, reduce heat to simmer, cover and cook 5 minutes.
- Add apricots; shake them to settle them into liquid.
- Heat just until mixture begins to boil.
- Apricots should be tender but not falling apart.
- Cook slightly longer if fruit is still firm.
- Using a slotted spoon, gently remove apricots, leaving liquid in pan.
- With cover off, reduce poaching liquid to about 1/2 cup.
- Remove and discard vanilla bean pieces.
- Pour concentrated syrup over apricots.
- Cool; chill if time permits before serving.
Nutrition Facts : Calories 79.5, Fat 0.3, Sodium 2.2, Carbohydrate 17.1, Fiber 1.5, Sugar 15.5, Protein 1.1
POACHED APRICOTS IN VANILLA-THYME SYRUP WITH CRèME FRAîCHE
Steps:
- Scrape seeds from vanilla bean with tip of a sharp knife into a 2-quart saucepan and add pod, water, sugar, zest, and thyme sprigs. Bring to a boil, stirring until sugar is dissolved, then add apricots and simmer, stirring once or twice, until tender, 2 to 6 minutes (depending on ripeness).
- Spoon syrup over warm apricots in bowls and top with dollops of crème fraîche.
POACHED APRICOTS
Make and share this Poached Apricots recipe from Food.com.
Provided by katew
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Soak apricots in cold water for 1/2 hour or more.
- Transfer with soaking water to large pan.
- Add sugar, scrape seeds from vanilla beans.
- Add seeds and pod to the pan.
- Bring slowly to a simmer.
- Cook gently till very tender - about 40 minutes.
- Cool then strain.
- Place strained off juice into pot and reduce over heat by 1/3 or.
- till syrupy.
- Cool then serve apricots and juice with cream.
Nutrition Facts : Calories 530.7, Fat 0.8, Sodium 42.8, Carbohydrate 137.7, Fiber 12.2, Sugar 122.3, Protein 5.7
SIMPLE POACHED APRICOTS
These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 4
Steps:
- Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
- Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
- Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.
Nutrition Facts : Calories 502 g, Fat 2 g, Protein 6 g
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