Preparing and Cooking Apricots: Apricot Recipes

Fresh, just-ripe apricots are excellent as dessert fruits — on their own or with cream, ice cream or rich custard. Once the fruits become over-ripe, the flesh tends to be mealy and is then best used for purees and sauces.

To prepare and cook apricots, wipe them carefully with a damp cloth — they bruise easily — cut in half along the indentation on the skin, and twist the two halves apart. Remove the stone with the tip of a knife.

apricotsPoach apricots for about 8 minutes in a sugar syrup or wine. Flavour with — for example — vanilla, ginger, or a sweet liqueur.

Poached or pureed apricots also make good pie and flan fillings. Apricot sauce goes well with steamed sweet puddings and ice creams, and apricot glaze is traditionally used beneath almond paste on iced Christmas and wedding cakes.

Finely chopped fresh apricots, mixed with diced celery, butter, breadcrumbs and eggs, make a perfect stuffing for rich meats.

 

 

APRICOT MOUSSE

1lb. (500g) apricots

3 oz (75g) caster sugar

3 teaspoons powdered gelatine

Juice of 1 lemon

3 beaten egg whites

7 fl oz (200 ml) whipped cream

COOKING TIME: 15 minutes

CHILLING TIME 1-2 hours

Wash the apricots, cut in half and remove the stones. Put the apricots in a pan with enough cold water to cover, bring to the boil and cook over a low heat until quite soft. Rub the apricots through a coarse sieve and flavour the puree to taste with sugar. Set aside to cool.

Dissolve the gelatine in the strained lemon juice and a little water, and beat into the apricot puree. Continue whisking until the mixture begins to thicken, then fold in the stiffly beaten egg whites and two-thirds of the whipped cream. Spoon into a serving bowl and leave to chill in the refrigerator.

Serving Decorate the apricot mousse with piped whipped cream and serve with sponge fingers.

Variation Fold a little finely grated lemon rind into the whipped cream. Blend six blanched, coarsely chopped almonds into the apricot puree.

 

 

APRICOT SOUFFLE

1lb. (500g) apricots

3 oz (75g) caster sugar

2oz (50g) butter

2oz (50g)flour

1/2 pt (300 ml) milk

Grated rind of lemon

3 eggs

COOKING TIME: 1-¼ hours

OVEN TEMPERATURE: 180°C (350°F) — gas mark 4

Prepare a 6 in. (150 mm) straight-sided soufflé dish by buttering it thoroughly and sprinkling the base and sides with caster sugar. Wash and halve the apricots, and remove the stones.

Put the apricots in a pan with just enough cold water to prevent them burning. Simmer them over a gentle heat until soft and pulpy, stirring often. Rub the apricots through a sieve and measure the puree, which should be pint (300 ml) and fairly thick. If necessary, reduce it to a thick consistency by boiling it again, stirring all the time. Sweeten to taste with sugar and set aside to cool.

Make a thick white sauce from the butter, flour and milk, and stir in the finely grated lemon rind. Cool the sauce slightly, then fold in the apricot puree, blending it thoroughly. Separate the eggs and beat in the yolks, one at a time. Whisk the whites until stiff, fold them into the apricot mixture — using a metal spoon — and pour into the souffle dish.

Set the souffle dish in a pan of hot water and bake in the centre of a pre-heated oven for about 1 hour, or until firm.

Serving Remove from the oven, sprinkle the top of the souffle lightly with sugar and serve at once.

 

 

APRICOT PASTY

10 oz (275g) apricots

Sugar

6 oz (175g) flour

1 teaspoon baking powder

3 oz (75g) butter

1-1/2 oz (40g) caster sugar

2-3 tablespoons milk

1 beaten egg

COOKING TIME: 15-20 minutes

OVEN TEMPERATURE: 220°C (425°F) — gas mark 7

Cook the apricots in the minimum of water until tender, then drain and rub through a coarse sieve. If necessary, heat the puree until fairly thick; sweeten to taste with sugar.

Sift the flour and baking powder, rub in the butter until the mixture resembles bread-crumbs, add the sugar and gather the dough with milk until it is smooth and comes away cleanly from the bowl. Knead lightly and roll out thinly on a floured board.

Set on a greased baking tray and spread the apricot puree down the centre, leaving 2 in. (50 mm) clear on each side. Fold over the short pastry ends, and slit the pastry on either side of the filling, at an angle of 45 degrees, and at 1 in. (25 mm) intervals. Fold these strips over the filling so that they meet in the middle; brush with beaten egg and sprinkle with a little granulated sugar and almond nibs.

Bake in the centre of a preheated oven for 15 minutes, or until golden-brown.

 

 

APRICOT COMPOTE

1lb. (500g) apricots

3 oz (75g ) sugar

2 tablespoons Kirsch

Garnish: apricot kernels

COOKING TIME 15 minutes

Wash the apricots, cut them in half and remove the stones. Put the sugar in a pan with 1/2 pint (300 ml) cold water and bring to the boil, stirring until the sugar has dissolved. Add the apricots to this syrup, bring back to the boil, then simmer gently for about 10 minutes, or until the apricots are tender but not pulpy.

Lift the apricots into a serving dish, increase the heat and continue cooking the syrup until it has reduced and thickened. Stir the Kirsch into the syrup and pour the liquid over the apricots. Set aside to cool.

Serving While the compote is cooling, crack about a dozen of the apricot stones, extract the kernels and blanch them for 5 minutes in boiling water. Before serving, decorate the compote with the split kernels, or with blanched split almonds. A jug of cream is an optional extra.

 

 

APRICOT FLAN

¾ lb. (375g) ripe apricots

3 oz (75g) sugar

Rind and juice of lemon

1 teaspoon powdered gelatine

7-8 in. (180-200 mm) flan case

5 fl. oz (150 ml) whipped cream

COOKING TIME: 15 minutes

CHILLING TIME: 3 hours

Wash and wipe the apricots, cut in half and remove the stones. Put the sugar with 1/2 pint (300 ml) cold water in a pan and bring to the boil over a low heat, stirring until the sugar has dissolved. Add the apricots, lemon juice and the thinly peeled rind, and cook over a gentle heat for about 10 minutes. Lift out the apricots and leave to cool.

Strain the syrup, return to a clean pan and reduce by about half through rapid boiling; cool slightly, then add the gelatine dissolved in a little water.

Spoon a little of the syrup into the flan case and let it set; arrange the apricot halves over the syrup, rounded sides up, pour over the remaining syrup and leave to set and chill in the refrigerator.

Serving Decorate the flan with piped cream, or serve the cream separately in a bowl.

Variation Set the apricots, hollow sides up, on the syrup and put a whole blanched almond in each half. Pipe with cream.

07. June 2011 by admin
Categories: Apricots, Food, Recipes | Tags: | Comments Off on Preparing and Cooking Apricots: Apricot Recipes

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