APRICOT RECIPES |
4 oz. Fusilli (corkscrew) pasta Cook pasta as package directs; drain
and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in
bowl. Toss with dressing. Makes 4 servings.
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2 apricots Combine 2 fresh ripe apricots
(pitted), 2 Tbsp. white wine vinegar and 1 Tbsp. sugar in blender, whirl until
blended. With blender running, slowly add 1/4 cup vegetable oil until thick and
smooth. Stir in 1 Tbsp. chopped fresh basil or 1 tsp dried basil. Makes 1 cup.
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2 whole chicken breasts, boned
w/skin on Place chicken skin side down and pound with a mallet to flatten slightly. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger. Spoon stuffing mixture in a strip along center of each breast. Place apricot halves on top of stuffing. Wrap chicken around filling; tie each chicken roll with a string every 2 inches. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger. Brush jam mixture over chicken rolls; continue cooking until done. Makes 4 servings.
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Filling: Topping: Sprinkle topping over apricots;
bake at 350� for 30 minutes. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
Fresh Apricot Dessert Topping 2 cups sliced fresh apricots Mix everything together. Use as a topping for pound cake, ice cream, frozen yogurt, etc. Recipe taken from www.Califapricot.com |
4 oz. cream cheese Stir cream cheese until smooth; spoon into apricot halves. Sprinkle with pistachios. Serve as an appetizer, snack or dessert. Recipe taken from www.Califapricot.com |
1 cup fresh apricots, halved or
quartered Combine all ingredients and gently stir to blend thoroughly. Cover and chill in refrigerator for 24 hours or more. Spoon into sherbet glasses or into chilled lettuce cups. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
8 fresh apricots Heat oven to 375�. Mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size. Spread cake mixture over apricots. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan. Place a walnut half in each apricot cup. Serve warm. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
2 cups sliced fresh apricots Combine brown sugar, graham-cracker
crumbs, melted butter and lemon juice. Blend gently with sliced apricots.
Spread in shallow buttered baking dish. Bake at 350� for 25 minutes. Serve with
light cream. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
1 package (3 1/4 oz) vanilla
tapioca pudding Prepare tapioca pudding according to package directions. When tapioca is removed from heat, stir in cinnamon. Pour into serving dishes and chill until set. To serve: Cut apricots into
sections and arrange on tapioca. Cut ice cream into cubes and drop in center of
tapioca an apricots. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
Easy Apricot Fritters Fresh Apricot halves Beat eggs until very light; add all other ingredients plus just enough cold water to make a batter like a heavy cream. Dust apricot halves with flour and dip in batter. Fry in deep cooking oil or shortening. Drain and dust with powdered sugar. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
Fresh Apricot Ripple Ice Cream 1 1/2 cups pureed or mashed
fresh apricots Mix puree with lemon juice and sugar. Chill for 30 minutes. Soften ice cream slightly. Whip cream and add flavoring. Mix puree, ice cream and cream quickly but not thoroughly- just enough for a ripple effect. Freeze until firm. Serve with additional fresh apricots for a tangy topping. Serves 6-8. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
Apricot Nectar 1 quart apricots Wash and pit fresh fruit. Boil fruit and water 5 minutes. Strain. Add sugar and lemon juice and bring to a boil. Makes 1 1/2 quarts. Recipe taken from California Apricot Advisory Board Recipe Booklet. |
1 Tbsp. balsamic or red wine vinegar 1 Tbsp. water 1 small clove garlic 1/2 tsp. fresh thyme or 1 tsp. dried thyme 1 Tbsp. olive oil 8 cups mixed greens 3 oz. goat cheese 1/4 cup chopped walnuts Black pepper to taste In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth. Add olive oil and continue blending for 15 seconds; chill. Crumble goat cheese into salad and add additional apricot slices. Mix with apricot vinaigrette and walnuts. |
Apricots & Roasted Chicken in Pasta 1 package bow-tie noodles 2 chicken breasts, sliced 1/3 cup chopped green onion salt & pepper, to taste 2 Tbsp. margarine 1 1/2 cups half & half Apricot halves Cook noodles accordingly. In a med. saucepan, simmer half & half 4 minutes. Add margarine, onion, chicken & apricots; continue simmering 2 minutes. Pour over pasta and serve immediately. |
Fresh Apricots Combine apricots and remaining ingredients in bowl, stirring gently. Cover and refrigerate until served. |
| Apricot Cheese Tart 36 oz. cream
cheese Beat cream cheese and sugar with electric mixer, until smooth. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon peel. Pour mixture into tart shells, dividing evenly. Bake at 350� for 15 min (or until set). Arrange apricot halves over baked tart in concentric circles (make sure apricots are dry!) Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling. Garnish with almonds. Cover and refrigerate until served. |
1 pint water Combine water and sugar in saucepan. Cook over low heat until dissolved. Increase heat and bring to boil. Cook 10 minutes until syrup has thickened. Add butter and next 6 ingredients. Add apricots and cook until heated through. For French toast, pancakes, ice cream. |
Pickled Apricots elegant accompaniment to meat and poultry 7 lbs apricots(unpeeled, whole) 6 cinnamon sticks 4 lbs. sugar(may be all or part brown sugar) whole cloves 1 pint vinegar Wash apricots and stick 2-3 cloves into each one. Boil cinnamon sticks and vinegar together. Put apricots into syrup and boil gently until soft, but not mushy. Pack into sterilized hot jars with one cinnamon stick in each jar- seal at once. Brandied
Apricots |