APRICOT CLAFOUTI
Steps:
- Preheat the oven to 375 degrees F. Butter a 9- to 10-inch shallow pie plate.
- Combine the egg yolks and 1/3 cup of the sugar in a large bowl. Using an electric mixer, beat on medium-high speed until ribbons form when you lift the beater just slightly out of the batter, about 3 minutes. Add the flour, heavy cream and vanilla extract. Reduce the speed to low and beat until thoroughly blended, stopping the mixer occasionally to scrape down the sides of the bowl with a rubber spatula.
- Slide the prepared pie plate into the oven to preheat for 4 to 5 minutes. Meanwhile, whisk together the egg whites and salt in a small bowl for 30 seconds; add to the batter and beat with the mixer on low speed until just incorporated, 1 to 2 minutes. Combine the apricots, lemon zest and the remaining 2 tablespoons sugar in a medium bowl, and gently stir until the apricots are thoroughly coated. Remove the pie plate from the oven, pour in the apricots in a decorative pattern, and top with the batter.
- Bake until set in the middle, 30 to 35 minutes. Serve warm with a small dollop of the whipped cream, if using.
- Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.
ITALIAN APRICOT FOOL
Savour the flavour of this heavenly Italian apricot fool
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 40m
Number Of Ingredients 7
Steps:
- Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
- Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool - about 20-30 minutes.
- Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl - you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
- Spoon the mixture into six wine glasses. (At this point, they'll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.
Nutrition Facts : Calories 633 calories, Fat 50 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
BROILED APRICOTS WITH FRESH RICOTTA AND PISTACHIOS
If you like, top the apricots with fresh herbs, such as mint or basil, in addition to the pistachios.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Preheat broiler. Place sugar in a small saucer. Dip cut side of apricots in sugar to coat and transfer to a small broilerproof baking dish. Broil, rotating once, until apricots are caramelized and juicy, 3 to 4 minutes.
- Remove apricots from oven. Let cool slightly and top with ricotta and pistachios. Serve immediately.
ITALIAN APRICOT-PANCETTA STRATA
For me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.-Naylet LaRochelle, Miami, Florida
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In large skillet, cook pancetta until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add 1 tablespoon butter to drippings; heat over medium-high heat. Add onion; cook and stir 4-6 minutes or until tender. Transfer onion to a large bowl., Heat remaining butter in pan. Add mushrooms; cook and stir 2-3 minutes or until tender. Stir in spinach; cook 30-45 seconds or until wilted., Add bread cubes, mushroom mixture, pancetta and almonds if desired to onion; toss to combine. Transfer to a greased 13x9-in. baking dish., In a large bowl, beat eggs, cream, salt and pepper until blended. Beat in mascarpone cheese just until blended; pour over bread. Sprinkle with mozzarella cheese and Asiago cheese; spoon preserves over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in the center comes out clean. Sprinkle with basil. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 440 calories, Fat 30g fat (15g saturated fat), Cholesterol 165mg cholesterol, Sodium 514mg sodium, Carbohydrate 30g carbohydrate (15g sugars, Fiber 3g fiber), Protein 15g protein.
APRICOT YOGURT FOOL
Try this delicious fruity dish with tangy Greek yogurt
Provided by Lesley Waters
Categories Afternoon tea, Dinner, Lunch, Snack, Supper, Treat
Time 20m
Number Of Ingredients 6
Steps:
- Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
- Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.
Nutrition Facts : Calories 264 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.24 milligram of sodium
APRICOT FOOL
Make and share this Apricot Fool recipe from Food.com.
Provided by silky
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Remove the pits from the apricots and stew them gently with the water and sugar until tender.
- Puree the cooked fruit.
- Cool.
- Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking.
- Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses.
- Chill before serving.
Nutrition Facts : Calories 238.3, Fat 8.2, SaturatedFat 4.5, Cholesterol 19.9, Sodium 32.7, Carbohydrate 41.6, Fiber 3, Sugar 39, Protein 2.9
QUICK APRICOT FOOL
Provided by Florence Fabricant
Categories easy, dessert
Time 20m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the apricots in a food processor and puree.
- Strain the puree through a sieve to remove bits of skin. Return the apricots to the food processor with the nectar or juice and cream and process about 30 seconds, until smooth.
- Spoon the mixture into four goblets and chill them at least two hours before serving.
- Dust each serving lightly with cinnamon.
Nutrition Facts : @context http, Calories 244, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 17 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 19 milligrams, Sugar 18 grams
More about "italian apricot fool recipes"
APRICOT FOOL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category DessertTotal Time 40 minsEstimated Reading Time 2 mins
APRICOT RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
APRICOT FOOL WITH FRESH PEACHES RECIPE ON FOOD52
From food52.com
ITALIAN APRICOT FOOL - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
ITALIAN APRICOT COOKIE RECIPE | MICHELE ROMANO RECIPES
From micheleromanorecipes.com
APRICOTS, MINT ICE CREAM AND LIQUORICE MERINGUE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
ITALIAN APRICOT FOOL RECIPE | CENTRAL CO-OP
From centralcoop.co.uk
10 APRICOT RECIPES FOR SUMMER - LA CUCINA ITALIANA
From lacucinaitaliana.com
TILLY'S AIRY APRICOT FOOL - CBBC - BBC - LOGO OF THE BBC
From bbc.co.uk
APRICOT ALMOND BISCOTTI - SAVORING ITALY
From savoringitaly.com
ITALIAN APRICOT FOOL - BEST RECIPES TO COOK
From bestrecipestocook.com
ITALIAN APRICOT FOOL | RECIPE | BBC GOOD FOOD RECIPES, APRICOT …
From pinterest.co.uk
HOW TO MAKE FRUIT FOOL – A RECIPE TO MAKE WITH CHILDREN
From theguardian.com
APRICOT JAM TART - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
RECIPE DETAIL PAGE | LCBO - ENGLISH
From lcbo.com
CLASSIC APRICOT CROSTATA RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
You'll also love