APRICOTS IN CARAMEL COGNAC SAUCE
Categories Fruit Dessert Quick & Easy Apricot Cognac/Armagnac Summer Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
- Serve warm or at room temperature.
PAN-ROASTED PORK CHOPS WITH APRICOT-CARAMEL SAUCE
Dinner ready in an hour! Enjoy these tasty roasted pork chops recipe - a delightful meal.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- In 10-inch skillet (preferably nonstick), mix sugar and water with wooden spoon. Heat over medium-high heat 5 to 7 minutes, without stirring, until sugar turns dark golden brown and just begins to smoke (do not allow to burn). Remove from heat.
- Add apple, onion, garlic and cinnamon to skillet and stir to coat (sugar may clump and harden at first but will melt again when heated). Return to heat and cook 3 minutes, stirring occasionally, until some liquid escapes from mixture.
- Remove from heat and add vinegar (avert your head; the fumes from the vinegar can take your breath away). Stir and return to heat. Slowly stir in apple cider and broth (sugar may clump-that is okay, it will melt). When all liquids have been added, add bay leaves and thyme.
- Heat to boiling. Reduce heat to medium. Simmer uncovered 20 to 30 minutes, stirring occasionally, until reduced by half.
- Meanwhile, heat oven to 375°F. In 10-inch ovenproof skillet, cook bacon over medium-high heat until crisp and brown. Remove bacon from skillet; drain on paper towels, crumble and set aside. There should be about 1 tablespoon bacon drippings remaining in pan. If there is more, pour off excess; if there is less, add a little vegetable oil.
- Sprinkle pork with salt and pepper. Place pork in bacon drippings in skillet and cook 4 minutes or until brown. Flip and brown on other side, about 4 minutes longer. Cover skillet with lid or foil and place in oven. Roast 8 minutes or until slightly firm when touched and meat thermometer inserted in center reads 155°F (pork will continue to cook to 160°F when removed from oven). Remove pork from skillet and place on plate. Cover tightly with foil; set aside.
- The skillet used to cook the pork should have some cooking liquid in it. Place this skillet over medium heat. Pour the reduced sauce into skillet and stir to combine. Stir in apricot preserves and heat sauce to boiling. Boil 5 minutes, stirring occasionally, until slightly thickened. Remove skillet from heat. Beat in butter, 1 piece at a time, with wire whisk, adding the next piece only after the first has been completely beaten in and melted. When all of the butter has been beaten in, taste sauce and season with salt and pepper if desired. Remove and discard bay leaves and thyme sprig.
- Place pork on warm serving plates and top with sauce. Sprinkle with crumbled bacon and the parsley.
Nutrition Facts : Calories 580, Carbohydrate 62 g, Cholesterol 105 mg, Fiber 2 g, Protein 31 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 48 g, TransFat 1/2 g
APRICOT CARAMEL SAUCE
Categories Sauce Dessert Quick & Easy Low Sodium Apricot Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.
APRICOT-FIG TRIFLE WITH CARAMEL SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 3h45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
- Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
- Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
- To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
- Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 51 grams, TransFat 0 grams
SMOKY APRICOT HOT SAUCE
A combination of apricot preserves, jalapeno peppers, and spices bring together some heat in this savory hot sauce.
Provided by Chef Mo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 16
Number Of Ingredients 7
Steps:
- Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat.
- Transfer mixture to a blender and add apricot preserves; puree until smooth.
- Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.
Nutrition Facts : Calories 51.5 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 154.2 mg, Sugar 8.8 g
APRICOT BREAD PUDDING WITH CARAMEL SAUCE
Categories Dairy Egg Fruit Dessert Bake Dried Fruit Apricot Triple Sec Winter Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 10
Steps:
- Simmer Grand Marnier and 1/4 cup water in heavy medium saucepan 5 minutes. Cool mixture completely. Whisk Grand Marnier-water mixture, cream, eggs, sugar, vanilla and nutmeg in large bowl to blend. Place croissant pieces in 13x9x2-inch glass baking dish; add apricots and toss to combine. Pour custard over croissant-apricot mixture, pressing down gently with rubber spatula so that croissant and apricot pieces are evenly covered. Let stand 20 minutes.
- Preheat oven to 350°F. Cover baking dish with aluminum foil. Place dish in larger roasting pan. Add enough hot water to roasting pan to come 1 inch up sides of baking dish. Bake 1 hour.
- Remove aluminum foil and continue baking until bread pudding is golden brown on top and firm to touch, about 30 minutes longer. Carefully remove bread pudding from oven and from water bath; cool slightly. Drizzle bread pudding with Caramel Sauce, if desired, and serve warm.
APRICOT CILANTRO SAUCE
This sauce is bright, thick and chunky. It goes great over grilled chicken breast. It can be made well in advance and stored in the refrigerator in a quart jar. This makes for a very quick dinner. I like to quickly grill chicken breasts that I have marinated that day on my George Foreman grill, then just heat some of this sauce and top it off. Goes great with brown and wild rice.
Provided by DogAndCatDoc
Categories Sauces
Time 40m
Yield 16 serving(s)
Number Of Ingredients 14
Steps:
- Soak dried apricots in 1 cup boiling water for 30 minutes.
- Drain water and put apricots in food processor.
- Process to 1/4 inch size pieces.
- Reserve for sauce preparation.
- Heat oil in large pot over medium-high heat.
- Add onions and ginger, saute until onions are tender and translucent.
- Add all remaining ingredients.
- Bring to a simmer and then cook for another 20-30 minutes, stirring occasionally (do no need to cover).
- Cool sauce and transfer to quart or pint jars.
- Store in refrigerator until needed.
- Can heat in pan or microwave to top grilled chicken breast.
Nutrition Facts : Calories 113.1, Fat 1.9, SaturatedFat 0.3, Sodium 158.3, Carbohydrate 25.3, Fiber 1.9, Sugar 16.9, Protein 1.2
APRICOT SAUCE
Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake, waffles, pancakes, or.....
Provided by Sydney Mike
Categories Fruit
Time 10m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a sauceman, blend the cornstarch & sugar, then add the nectar.
- Heat, stirring constantly, until thickened.
- Remove from the heat & add the rest of the ingredients & mix well.
- Serve warm or chilled.
CARAMELIZED APRICOTS WITH ALMOND CREAM
Cooking the fruit quickly creates a layer of brittle caramel on the outside. The almond cream balances the tartness of the fruit's interior.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Whip cream with confectioners' sugar until soft peaks form. Whisk in amaretto or almond extract. Refrigerate until ready to use.
- Melt butter in a large saute pan over medium heat. Add sugar; stir to dissolve. Swirl occasionally until mixture is light brown, 3 to 5 minutes.
- Add apricots, cut side down. Increase heat to medium high, and cook until sugar has turned a deep amber and apricots are well caramelized, no more than 5 minutes. Shake pan a few times.
- Remove pan from heat and transfer apricots to a plate, cut side up. Whisk milk into sugar mixture to make caramel sauce. Simmer over low heat until thick, 2 to 3 minutes.
- Arrange apricots on 4 plates and pour sauce over each one. Spoon almond cream on the side and garnish with sliced almonds.
APRICOT FLAN IN CARAMEL RAISIN SAUCE
Flan is always a welcome sight. This recipe does require for the flans to chill overnight and that is not reflected in preparation. The actual prep time is minimal for the filling and caramel sauce. Recipe was developed for RSC Winter 2005.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Add apricots to a small saucepan and cover only with enough water to cover.
- Bring to a boil and boil for 5 minutes, taking care not to allow apricots to boil dry.
- Drain off any remaining water and pour the cooked apricots into blender jar or food processing bowl.
- Reconstitute the 1/3 cup powdered milk with 2/3 cup of water and add to blender jar.
- Pulse until apricots are chopped fine.
- Add remaining ingredients, except for cashews and raisins, to apricot mixture and pulse to mix thoroughly.
- Combine sugar, water, corn syrup and lemon juice for caramel sauce in a heavy medium saucepan over low heat, stirring only until sugar dissolves.
- When sugar has dissolved, increase the heat to medium-high and cook without stirring until syrup turns deep amber, brushing down sides of pan with a wet pastry brush and swirling pan occasionally, approximately 8 to 10 minutes.
- Pour the caramel into four 3/4 cup-ramekins or custard cups.
- Quickly tilt each ramekin to coat sides.
- Set the ramekins into a large baking dish.
- Sprinkle bottoms of ramekins with raisins, pour in custard mixture and sprinkle each with 1 tablespoon chopped cashews.
- Fill baking dish with hot water to reach half-way up sides of ramekins.
- Place in preheated oven and bake for 1 hour or until set.
- Remove flans from water and place on rack to cool.
- When cool, cover and chill overnight.
- Turn out onto individual serving dishes by loosening with a small sharp knife, shake gently and lift off ramekin.
Nutrition Facts : Calories 515.5, Fat 20.5, SaturatedFat 10.2, Cholesterol 156.8, Sodium 219.5, Carbohydrate 78.8, Fiber 1.9, Sugar 69.2, Protein 8.7
APRICOT SORBET
In Brookline, Massachusetts, Ruth Kahan ends a summer meal with this refreshing treat. With only three ingredients, it's simple to blend and freeze.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Freeze the apricots in a freezer-proof container. Place frozen apricots in a blender or food processor; add sugar and lemon juice. Cover and process until combined. Serve immediately or freeze.
Nutrition Facts :
APRICOT CRANBERRY SAUCE
Make and share this Apricot Cranberry Sauce recipe from Food.com.
Provided by MizzNezz
Categories Low Protein
Time 25m
Yield 3 cups
Number Of Ingredients 5
Steps:
- In 2 qt.
- saucepan soak apricots in cranberry juice for 10 minutes.
- Add cranberries, sugar, and ginger; heat to boiling.
- Reduce heat and cook uncovered 10 minutes, stirring occasionally.
- Cover and refrigerate till well chilled.
Nutrition Facts : Calories 313, Fat 0.3, Sodium 6, Carbohydrate 81, Fiber 6.8, Sugar 68.3, Protein 1.2
APRICOT SAUCE
This is a wonderful, golden sauce, served over meringues in Portugal. Actually, it is good over almost anything. Another treasure from Jean Anderson's "Food of Portugal" Most of the time is totally passive--soaking time for the fruit.
Provided by Chef Kate
Categories Sauces
Time 3h45m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours.
- Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft.
- Remove from heat and discard the cinnamon sticks and the lemon peel.
- Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid.
- Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes.
- Cool to room temperature before serving (and try to resist constant tasting).
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APRICOT PUDDINGS WITH CARAMEL SAUCE - HOUSE & GARDEN
From houseandgarden.co.uk
Servings 8Estimated Reading Time 2 minsAuthor Condé NastPublished 2016-06-02
- Heat the oven to 180°C (gas mark 4). Grease eight individual metal pudding moulds with butter.
- Put the apricots in a bowl. Add the bicarbonate of soda and pour on 400 ml (12½ fl oz) boiling water. Set aside.
- Beat the softened butter and caster sugar until pale and fluffy. Add the beaten eggs, a bit at a time, beating well after each addition.
- Sift in the flour and stir in the almonds. Add the apricots and their juice, then the vanilla and the zest. Mix well. This will be a wet mixture.
- Pour into the prepared tins and bake for 20-25 minutes, or until risen and firm to touch. A skewer inserted into the centre should come out clean.
- When ready to serve, make the sauce by placing the butter, brown sugar and cream in a small saucepan. Bring to the boil and simmer for 5 minutes.
- Carefully turn the puddings out of their tins and place them on a baking tray. Pour about one third of the sauce over the puddings (spooning over some of the chopped apricots and pecans), and place in the oven for 5-7 minutes or until the sauce is golden and bubbling.
- Serve with the remaining hot sauce and thick cream or ice cream. Topics Stone fruit recipes Our favourite Christmas desserts 100 things to bake Recipes for August Recipes for July Recipes using fruit Recipes for April Apricot recipes Desserts and Cakes Recipes.
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