Apricot Heaven Recipes
APRICOT HEAVEN
Number Of Ingredients 5
Steps:
- Place the nectar, milk, honey, apricots, and banana in a blender, and mix on low speed until the mixture is blended. Continue mixing, gradually increasing the speed, until the mixture is smooth. Pour into glasses and garnish each with a sprig of mint, if desired.From ULTIMATE SMOOTHIES: delicious recipes for over 125 of the best smoothies, freezes, and blasts. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
APRICOT HEAVEN
Delicious and decadent, in a healthy sort of way! This lovely dessert looks beautiful in a crystal or glass serving dish, when the different layers look very striking. The quantities here serve four (in a dish measuring about 4.75" or 12 cm in diameter, filled to a depth of about 1.75" or 4.5cm), but the recipe multiplies very well. Indeed, it started life as a recipe for 8-10, but I scaled it down! The recipe is very quick and easy to prepare (the cooking time shown includes 3 hours chilling) and the quantities are quite flexible, according to taste, availability and size of serving dish. I used "no soak" dried apricots; if your apricots are very dry (the sort which you can't eat straight from the packet), add a little more water in Step 2 and simmer for longer (until the fruit is tender) before continuing with the recipe. Created for Ready Set Cook #9 (2007), to use the following five ingredients: dried apricots, fresh oranges, Grand Marnier, brown sugar and cinnamon.
Provided by Syrinx
Categories Dessert
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze the orange to extract its juice.
- Put the dried apricots into a small saucepan with the orange juice and water, bring it to the boil then simmer with a lid on for 10 minutes, adding the Grand Marnier towards the end of the cooking time.
- When the fruit is tender, puree the apricot mixture. Taste it, and add a splash more Grand Marnier if you wish. You should have a thick puree (although the exact consistency doesn't really matter; if it is runnier, you just get a runnier dessert!).
- Leave the apricot mixture to cool, then spread it neatly in a small glass serving dish.
- Spread the yoghurt evenly on top, making sure that all of the apricot mixture is covered.
- In a small bowl, mix the cinnamon and brown sugar, breaking up any lumps, then sprinkle this mixture evenly and thickly over the yoghurt so that the whole surface is covered.
- Place in the fridge for at least three hours, until ready to serve.
- The cinnamon-sugar dissolves into the surface of the yoghurt, creating a gorgeous dark syrup.
Nutrition Facts : Calories 238.2, Fat 1.8, SaturatedFat 0.9, Cholesterol 5.6, Sodium 31.7, Carbohydrate 56.9, Fiber 5.3, Sugar 50.2, Protein 3.8
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