Apricot Ginger Ice Recipes

Steps:

• To make the pastry, tip the flour, butter and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs. Add the sugar and pulse again. Add the vanilla, egg and 1-2 tbsp ice-cold water, and pulse until the dough just comes together. Tip out and shape into a disc. Roll out the pastry on a lightly floured surface and line a 22cm loose-bottomed tart tin, pressing it into the sides. Chill for 30 mins.
• Meanwhile, prepare the frangipane. Using an electric whisk, beat the butter until creamy, then add the sugar and continue beating until light and fluffy. Gradually add the eggs, beating well after each addition, then stir in the almonds, flour, ginger and 1 tbsp ginger syrup.
• Heat oven to 180C/160C fan/gas 4 and put in a baking tray to heat. Spoon the frangipane into the tart case and smooth. Poke the apricots into the frangipane. Transfer to the baking tray and bake for 40-50 mins (cover with foil after 30 mins if the tart is taking on too much colour) until the fruit is tender and a skewer poked in the frangipane comes out clean.
• Leave the tart to cool in the tin for 10 mins, then transfer to a wire rack. Heat the remaining ginger syrup in a pan until thickened, and glaze the tart with it. Serve warm or cold, dusted with icing sugar, with a dollop of crème fraîche mixed with a little vanilla bean paste, if you like.

Steps:

• To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool.
• In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes.
• Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray.
• In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside.
• To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside.
• In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream.

Steps:

• Press apricots through a fine-mesh strainer into a bowl; discard skins and pulp. Stir sugar and lemon juice into apricot puree. Gently fold in whipped cream. Transfer to a 8-in. square dish. Freeze until firm, about 6 hours or overnight. Divide ice cream among 4 glasses; top with ginger ale. Serve immediately.

Steps:

• Whisk flour, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
• Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under and crimp decoratively. Refrigerate 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until dough begins to set, about 20 minutes. Remove foil and beans. Bake until crust is just beginning to brown, about 5 minutes longer. Maintain oven temperature.
• Mix first 7 ingredients in medium bowl to blend. Add butter; rub in with fingertips until moist clumps form.
• Mix all ingredients in large bowl to blend. Transfer to warm pie crust.
• Sprinkle topping evenly over apricot mixture. Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly. Cool completely. Cut into wedges and serve.

Steps:

• Heat the sugar and wine with ginger until sugar is dissolved. Stir into pureed apricots. Taste for sweetness, adding more sugar if necessary.
• Place mixture in shallow pan and freeze. When mixture begins to freeze, stir well to break up. Return to freezer and freeze for 20 minutes; remove and stir well again. Cover and freeze completely.
• To serve, allow to defrost for 10 minutes.

Steps:

• Combine the water and sugar in a medium saucepan; stir well. Bring to a boil over medium heat. Add the chopped dried apricots and ginger.
• Reduce the heat and simmer, uncovered, for 15 minutes. Stir in the brandy, and simmer for 2 minutes.
• Serve warm over pork or ham, or chill and serve over ice cream. You can also use a hand held blender to make it smoother if you prefer.

Steps:

• Wash, chop and de-stone apricots. Have jars sterilized in preparation.
• Measure 8 cups of chopped apricots into a large stock pot, along with the 4 cups of sugar, 1/2 cup lemon juice, and grated ginger.
• Bring to a boil over a high heat, stirring occasionally. Once at a rolling boil, turn down the heat to keep it at a controlled boil for 23 minutes, stirring often to prevent sticking. Note: It should be bubbling, not simmering. Start your timer when it begins to boil and at this stage add the 1 tablespoon of butter.
• At the end of 23 minutes it should have reduced down to a thick, sticky consistency but will still slide easily off the spoon. Don't worry, it will thicken as it cools.
• Jar while it is still warm and moves easily.

Steps:

• Place all ingredients in a blender and puree.