Apricot And Orange Cream Cream Aux Abricots Et Oranges Recipes

Steps:

• Heat oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
• Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
• Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the light brown sugar then bake them in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
• Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
• Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
• Sprinkle the ground almonds all over the base then top with a layer of apricots. In a large bowl, whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the double cream or whipping cream.
• Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the oven for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
• For the Glaze: Warm the jam and allow to cool just above room temperature and then pour or spoon it over the tart.
• Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and some edible flowers.

Steps:

• Bring the water and grand marnier to a boil and pour over the gelatin in a large bowl. Stir till gelatin dissolves.
• Add the dried apricots and cranberries and let sit and cool for about 5-10 minutes.
• Using a potato peeler, make thin strips using one or two carrots so that you have 1/2 cup of carrot curls.
• Add the can of mandarin oranges with juice, the carrot strips, juice of two oranges and 1/2 C cold water.
• Stir, let set in a bowl or mold of choice in the refrigerator.
• Blend the topping ingredients well.
• After jello has set, spread on top. Serve and enjoy!

Steps:

• Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, mix flour, granulated sugar, baking powder, orange peel and salt until well blended. Stir in apricots and baking chips. Add whipping cream all at once; stir just until dry ingredients are moistened.
• On lightly floured surface, knead dough 6 or 7 times until smooth. Divide dough in half. Pat each half into 6-inch round; cut each into 6 wedges. Place 2 inches apart on cookie sheet.
• Bake 10 to 13 minutes or until light golden brown. Cool 5 minutes. Meanwhile, in small bowl, mix powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones. Serve warm.

Steps:

• Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well.
• Add apricots and white baking chips; mix well.
• Add whipping cream all at once; stir just until dry ingredients are moistened.
• On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half.
• Pat each half into a 6 inch round; cut each round into four wedges.
• PLace two inches apart on the cookie sheet.
• Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes.
• Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency.
• Drizzle icing over warm scones; serve warm.

Steps:

• Mix together the apricots, sugar, vanilla extract, orange juice, and amaretto liqueur in a saucepan over medium heat, stirring until the sugar has dissolved. Bring to a boil, and cook, stirring constantly, until the apricots are soft and have started to release their juice, about 5 minutes. Reduce heat to low, and simmer until the apricots have broken down, about 1 1/2 hour. If mixture is too thick or begins to burn, stir in 1 tablespoon of water and mix well.
• Stir cornstarch into 1/4 cup water, and pour into the apricot mixture. Bring to a boil, and simmer until the mixture forms a thick syrup, about 30 more minutes.