Baked Vanilla Apricots Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
• Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
• Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

Steps:

• Preheat oven to 400 degrees F & generously butter a large baking dish.
• Put apricot halves, cut side up & in one layer, in the prepared baking dish.
• Sprinkle with sugar, dot with butter & bake until tender, about 15 minutes, or until the apricots are caramelized with the sugar but still retain their shape.
• Serve hot with creme fraiche or vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees.
• Put apricots in shallow baking dish. Add remaining ingredients and bake about 30 minutes, turning apricots occasionally. Cool them and serve at room temperature.

Steps:

• Simply mix the sugar into the mascarpone.
• This cream has a lighter texture than mascarpone cream. It goes well with almost any dessert.
• Whip the cream and sugar until the mixture stays in soft peaks. Don't over-whip.
• Don't buy vanilla essence and don't buy ready-made vanilla sugar. It's so expensive, you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive, the recipe works out much cheaper in the long run because of the amount you can make.
• VANILLA SUGAR: Don't buy vanilla pods that are dry and hard -- buy them fat, sticky and squashy. What we want to do is infuse the natural vanilla flavor of the vanilla pods into the sugar. It is perfectly fine, and obviously quicker, just to pop the pods in an airtight container with the sugar; you will achieve a more subtle flavor. I really like this recipe, though, because you get the maximum flavor from the pods.
• You need a food processor for this one. Put your vanilla pods in the mixer, blitz, scrape the sides and blitz again. Add all the sugar and blitz for about 2 minutes. Sieve the mixture into a bowl, return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine). The result will be a slightly ashy-colored mixture -- now that's real vanilla sugar!
• Store it in an airtight container. It should last you for ages.

Steps:

• Prepare a grill for medium, direct heat, preferably with hardwood or hardwood charcoal.
• Cook maple syrup, butter, vanilla, and salt in a small skillet over low heat, whisking occasionally, until butter is melted.
• Grill apricots cut side down, brushing with syrup mixture as they cook, until lightly charred and tender, 8-10 minutes. Transfer to a platter cut side up, and brush with additional syrup mixture. Let apricots cool to room temperature, then serve with ice cream.

Steps:

• Preheat oven to 425°F. Mix brown sugar and cardamom in 11 x 7 x 2-inch glass baking dish. Add apricots. Pour 1/4 cup water and 2 tablespoons honey over fruit; dot with butter. Roast until apricots are tender, occasionally basting with syrup in dish, 12 to 15 minutes. Cool 5 minutes.
• Whisk crème fraîche, remaining 1 1/2 tablespoons honey, and vanilla in small bowl.
• Divide warm apricots and syrup among small bowls. Spoon honey-vanilla crème fraîche over and serve.