Roasted Apricots With Dulce De Leche Recipes

Steps:

• In a small saucepan, combine the milk and sugar and cook over medium heat until reduced by half, about 10 minutes. The mixture will turn the color of peanut shells.

Steps:

• In a cast iron skillet large enough to hold the pear halves, add the butter and molasses and begin to "melt" it over low heat. Meanwhile, put the pears on a flat surface, peel and halve them lengthwise. Use a small spoon to scoop out the center part of each half that contains the seeds and tough, fibrous flesh. Sprinkle the pears with lemon juice.
• When the butter and molasses are melted, add the pears and cook for 2 minutes and then flip. Add about 1 cup of cider to the pan and allow the pears to simmer until they start to become tender, 10 to 15 minutes. Add more cider as needed to prevent them from burning. Cooking times will vary somewhat depending on the size of the pears and their ripeness. Smaller or riper pears will cook faster.
• Add the sugar and the milk to a small saucepan over medium-low heat. Whisk to dissolve the sugar and then simmer, stirring often, until the mixture has reduced by at least half, about 1 hour. The mixture should be thick and slightly caramel in color.
• Spoon some of the Dulce de Leche on each plate and top with the pears. Sprinkle with salt and garnish with grated chocolate.
• In a medium, heavy-bottomed saucepan, add the milk and the sugar. Stir thoroughly to blend. Put the pan over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become "thin" and then eventually "simmer' back together and turn a light brown color. Continue to cook, stirring from time to time, until the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool.

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Steps:

• Preheat the oven to 450 degrees. In a small bowl, whisk together the sugar and cinnamon.
• In another bowl, toss the apricots, vanilla, and Grand Marnier. Add the sugar mixture and toss.
• In a 9 X 11-inch roasting pan, place the apricots skin side down. Roast for 15 to 20 minutes, shaking the pan once or twice, until the apricots are fork-tender. Meanwhile, make the Dulce de Leche.
• Arrange 3 apricot halves, along with the pan juices, on each of 4 dessert plates. Drizzle 1 tablespoon of Dulce de Leche over each. The apricots can be served warm or at room temperature.