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A collection of Apricot recipes. From bars, liqueurs, pies, jam, side dishes to the main course!!!!

Apricot Recipes # 1 | (51K)

APRICOT- ALMOND TARTLETS

APRICOT and ALMOND CRUMBLE

APRICOT AND FIG SOUFFLE

APRICOT and HAZELNUT STUFFING

APRICOT CAKE

APRICOT CHEESECAKE

APRICOT PIE

APRICOT PINEAPPLE JAM

APRICOT SOUFFLE

APRICOT SOUP

BAKED APPLE SLICES WITH APRICOTS

BAKED APRICOTS

BAKED PORK WITH APRICOTS

BAKED VEGETABLES WITH APRICOT AND HAZELNUT STUFFING

CANTON APRICOTS

CHICKEN WITH APRICOTS

CHICKEN BREASTS WITH APRICOTS

CHOCOLATE APRICOT PUDDING

MARINATED APRICOTS AND LIQUEUR

PARTY APRICOT BARS

PUMPKIN & APRICOT PUDDINGS

RHUBARB AND APRICOTS

ROAST STUFFED APRICOTS

SPICED APRICOTS

SPICED APRICOTS II

SPICY GLAZED PORK CHOPS WITH APRICOTS

SPICED JELLIED APRICOTS

SWEET POTATOES WITH APRICOTS I

SWEET POTATOES WITH APRICOTS II

SWEET POTATOES WITH APRICOTS III

SWEET POTATOES WITH APRICOTS IV

SWEET POTATOES WITH APRICOTS V

APRICOT- ALMOND TARTLETS > Back to Top <

Dough:
1 cup flour
3 tablespoons powdered sugar
1/3 cup margarine, chilled
1 egg yolk
1 tablespoon water

Filling:
1/2 cup marzipan or almond paste
1/4 cup margarine, softened
1 egg white
1/4 teaspoon almond extract
1/3 cup apricot preserves

To make dough, mix flour and sugar in small bowl. With pastry cutter, cut in margarine until particles resemble small peas. Add egg yolk and water. With fork, stir until well-blended. Divide dough in 24 equal pieces. Press each piece in bottom and up sides of 1-3/4 inch miniature muffin cups. Chill lined tins while preparing filling. In small bowl, beat marzipan and margarine with electric mixer until well blended. Add egg white and almond extract. Fill each muffin cup 3/4's full. Bake at 350o F for 25 minutes or until puffed and brown. Spread preserves on hot tartlets. Cool in tin on rack. Store in covered containers with wax paper between layers, or freeze. Makes 24 tartlets.

APRICOT CAKE > Back to Top <

1 (8-ounce) package Cream cheese, softened
1/4 pound butter
1-1/4 cups sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 (12-ounce) jar apricot preserves

Preheat oven to 350o F

Cream together to the cream cheese, butter and sugar until light and fluffy. Beat in eggs; one at a time, mixing well after each addition; beat in vanilla. Sift together flour, baking powder, baking soda and salt. Stir flour mixture into the batter, alternating with the milk. Pour half of the batter into a well greased baking pan, spread the apricot preserves over batter and top with remaining batter. Bake for about 45 minutes or until a toothpick comes out clean.

Notes: This is great served with a dollop of whipped cream on top.

CHICKEN WITH APRICOTS > Back to Top <

2-1/2 to 3 pound broiler-fryer chicken
2 Tablespoon soy sauce
1 Tablespoon honey
1 Tablespoon vegetable oil
1 Tablespoon chili sauce
1/2 teaspoon ground ginger
1/8 teaspoon cayenne pepper
1 can (16 ounces) apricot halves in juice, drained

Cut chicken into pieces. Cut each breast into halves and remove skin. Place chicken in rectangular pan, 13 x 9 x 2-inches. Mix remaining ingredients, except apricots. Brush over chicken, turning piece to coat. Cook, uncovered, in 350o F oven, brushing with soy mixture occasionally; thickest pieces are done in 50 to 60 minutes. About 5 minutes before chicken is done, arrange apricots around chicken. Brush chicken and apricots with soy mixture. Cook until apricots are done. Spoon liquid from pan over chicken and apricots.


SPICED JELLIED APRICOTS > Back to Top <

2-1/4 cup apricot juice
3/4 cup vinegar
1 cup sugar
36 whole cloves
3 sticks cinnamon
36 canned apricot halves
3 package orange gelatin
1/4 cup maraschino cherries, diced

Combine apricot juice, vinegar, sugar and spices; bring to a boil. Add apricots; simmer 10 minutes. Remove apricots, strain syrup and add boiling water to make six cups. Dissolve orange flavored gelatin in hot liquid. Chill until slightly thickened. Add apricots and cherries and pour into fancy 2 quart mold. Chill until firm. Unmold and garnish with water cress.

APRICOT SOUFFLE > Back to Top <

1-1/2 cups dried apricots
1/4 cup brandy (or equivalent non-alcoholic flavoring such as pure orange juice)
3 teaspoons polyunsaturated margarine, for greasing dishes (one large dish requires less)
5 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/3 cup caster (superfine) sugar, plus extra to sprinkle inside dishes

Make puree: In small saucepan, (just) cover apricots with cold water. Bring to the boil, remove from heat. Cover pan and stand 5 minutes. Drain, reserving 1/3 cup liquid. Process apricots with reserved liquid until silken smooth. Blend in brandy. Make up to a week in advance and refrigerate in covered container.

Lightly grease 5 souffle dishes, 10 x 6 centimeters deep (4 x 2-1/2-inches); or 1 dish 20 x 10 centimeters (8 x 4 inches). If serving cold, place a round of baking paper on base of dish(es).

At high speed, beat whites with cream of tartar and salt until soft peaks form. Beat in sugar 2 tablespoons at a time, beating 5 seconds between additions, until stiff.

Whisk 2 heaped tablespoons of whites into the puree. Fold this mixture back into beaten whites until just blended. Mixture will be very firm. Spoon into prepared dishes, set on oven trays for easy handling. Bake in pre-heated 175o C (350o F) oven till risen and lightly browned: approx. 12 minutes for individual dishes, 25 minutes for 1 large dish. Serve immediately.

NOTE: Add a luscious touch by plunging low-fat ice cream into the middle of each souffle

NOTE: If serving cold: cool five minutes after baking, then cover tightly with plastic wrap. Push out air, refrigerate immediately. This will greatly reduce shrinkage. When chilled, loosen sides and turn out. Keeps well for two days.

Nutrition information: per serving: (for an individual dessert) Kilojoules 625; Calories 150; Fat (G) 2.5; Fiber (G) 5.7; Sodium (Mg) 128;
Salt (Mg) 320; Cholesterol (Mg) Nil

MARINATED APRICOTS AND LIQUEUR > Back to Top <

8 ounce dried apricots
8 ounce white rock candy
1-1/2 cup vodka

Layer apricots and candy in wide mouth 1-quart bottle or jar. Pour on vodka. Cover airtight. Let stand at room temperature 2 to 3 weeks or until candy is dissolved, stirring twice. Serve apricots over ice cream; drain liqueur and serve after dinner. Lasts indefinitely.

SPICED APRICOTS > Back to Top <

1 can (1 pound 4 ounce) peeled
whole apricots
2 Tablespoon sugar
1 (1-inch) stick cinnamon
4 whole cloves
4 whole allspice
2 Tablespoon cider vinegar

Drain syrup from apricots into small pan. Add remaining ingredients. Heat to boiling, then simmer 10 minutes. Place apricots in a medium-size bowl. Pour hot syrup over. Chill. Serve on relish plate.

CHICKEN BREASTS > Back to Top <
(With Apricots, Bourbon And Pecans)

4 chicken breast halves, skinned and boned
1/3 pound dried apricots
1/3 cup bourbon
3/4 cup chicken broth
2 Tablespoon butter
2 Tablespoon vegetable oil
fresh ground black pepper
1 shallot, minced
1 teaspoon tomato paste
2 teaspoon Country Dijon mustard
1/4 cup pecans, toasted in 350o F oven and crushed
1 scallion, cut into 2-inch
long pieces, then thinly sliced

Marinate apricots in bourbon and 1/4 cup broth overnight. Heat butter and oil in electric skillet (medium-high heat). Sauté chicken breasts on one side, approximately 4 minutes, until light colored. Turn them over, sprinkle with pepper and sauté second side. Drain bourbon and broth from apricots and pour it over chicken. Add remaining 1/2 cup broth. Reduce heat to low and cook until chicken feels springy, approximately 5 minutes. Transfer chicken to a plate and keep warm. Add apricots and shallot to the skillet. Simmer 2 minutes. Whisk in tomato paste and mustard. Simmer 3 minutes. Return chicken and heat through. Serve the chicken on a warmed platter with sauce, pecans and scallions on top.

BAKED PORK WITH APRICOTS > Back to Top <

1/3 cup orange juice
1/4 cup snipped dried apricots
2 Tablespoon sugar
dash of cloves
2 Tablespoon water
2 pork chops (3/4-inch thick)
salt and pepper

In small saucepan, combine orange juice, apricots, sugar, cloves and water. Bring to a boil. Cover and simmer or until apricots are tender. Brown pork chops in a small amount of oil or in their own fat. Season to taste with salt and pepper. Place chops in an 8-inch square baking dish or small casserole. Spoon apricot mix over. Cover and refrigerate overnight. Bake uncovered at 350o F until meat is tender, 45 to 50 minutes. Makes 2 servings.

SPICY GLAZED PORK CHOPS WITH APRICOTS > Back to Top <

1 package (1 pound 14 ounces) whole apricots
1 Tablespoon bottled steak sauce
1 teaspoon salt
1 teaspoon whole cloves
6 rib or loin pork chops, cut 1/2-inch thick

Drain syrup from apricots into medium-sized saucepan. Stir in steak sauce and salt. Heat to boiling. Cook uncovered for 15 minutes or until syrup thickens slightly. (Save apricots for later use.) Brush chops on both sides with half of syrup. Arrange in single layer in shallow baking dish. Do not cover. Bake at 400o F for 45 minutes; turn chops. Stud apricots with cloves; arrange around chops, brush all remaining syrup. Bake 30 minutes longer or until chops are tender and richly glazed.

SWEET POTATOES WITH APRICOTS I > Back to Top <

1 pound can apricots, skinless halves
2 cans (34 ounce) whole sweet potatoes
1-1/4 cup brown sugar
4 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 teaspoon grated orange rind
2 Tablespoon butter
1/2 cup pecan halves

Use greased baking dish. Put drained potatoes in dish. In saucepan put sugar, cornstarch, salt, cinnamon and orange rind. Drain juice from apricots. You should have 1 cup of juice. If not, add water to make 1 cup. Stir juice in cornstarch mixture. Cook and stir until boiling. Boil 2 minutes. Add apricots, butter and pecans. Pour over potatoes. Refrigerate until ready to bake. Bake 25 minutes at 375o F, uncovered. Makes approximately 6 to 8 servings.

APRICOTS AND SWEET POTATOES II > Back to Top <

3 pound sweet potatoes, boiled, peeled and sliced
1 (1 pound 4 ounce) can apricot halves
2 Tablespoon oleo

Drain syrup from apricots and save. Arrange halves of apricots in a greased 2 quart casserole. Cover with a layer of potato slices and repeat, ending with a layer of apricots on top. Pour the apricot syrup over all and dot with oleo. Bake 45 minutes at 350o F.

SWEET POTATOES AND APRICOTS III > Back to Top <

1 (1 pound 7 ounce) can sweet potatoes
1 (1 pound 1 ounce) can apricots
1-1/4 cup brown sugar
3 Tablespoon cornstarch
1 teaspoon grated orange rind
1/8 teaspoon cinnamon
1 cup apricot juice
2 Tablespoon butter

Drain sweet potatoes. Slice and arrange in buttered casserole, about 8 x 12-inches. Drain apricots and arrange over potatoes. Combine sugar, orange rind, cornstarch, cinnamon and apricot juice. Cook until thick and clear. Stir in butter. Pour over sweet potatoes and apricots. Bake 20 to 25 minutes at 375o F.

SWEET POTATOES AND APRICOTS IV > Back to Top <

1 (16-ounce) can apricots
1 (34-ounce) can whole sweet potatoes
1-1/4 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
2 Tablespoon butter
1/2 cup pecan halves
4 teaspoon cornstarch

Put drained sweet potatoes in buttered baking dish. In saucepan put sugar, cornstarch, salt, and cinnamon. Drain apricots and add enough water to bring amount to 1 cup. Stir juice into sugar mixture and cook until boiling. Cook two minutes. Add apricots, butter and pecans. Pour over potatoes and bake uncovered 25 minutes at 375o F.

SWEET POTATOES AND APRICOTS V > Back to Top <

1 (1 pound 7 ounce) can sweet potatoes
1 (1 pound 1 ounce) can apricots
1-1/4 cup brown sugar
3 Tablespoon cornstarch
1 teaspoon grated orange rind
1/8 teaspoon cinnamon
1 cup apricot juice
2 Tablespoon butter

Drain sweet potatoes. Slice and arrange in buttered casserole, about 8 x 12-inches. Drain apricots and arrange over potatoes. Combine sugar, orange rind, cornstarch, cinnamon and apricot juice. Cook until thick and clear. Stir in butter. Pour over sweet potatoes and apricots. Bake 20 to 25 minutes at 375o F.

APRICOT PIE > Back to Top <

3/4 to 1 cup sugar
4 Tablespoon flour
1/2 teaspoon cinnamon
1-1/3 Tablespoon butter
2-1/2 cup apricots

Cook apricots in water (cover apricots in water). Cook until apricots are very tender. Mix sugar, flour and cinnamon in a saucepan; stir in cooked apricots. Cook over moderate heat until thickened and boils. Pour into pie crust; dot with butter and cover with top crust. Bake until brown; about 30 to 40 minutes at 425o F. Make slits on top of the crust.

PARTY APRICOT BARS > Back to Top <

1 cup dried apricots
1/3 cup sugar
1/2 cup butter
1/2 teaspoon baking powder
2 eggs, well beaten
1 teaspoon almond extract
extra flaked coconut
1 cup sifted flour
1/2 cup rolled oats
1/3 cup sifted flour
1/4 teaspoon salt
1 cup brown sugar, packed
1 cup flaked coconut

Start heating oven to 350o F. In a saucepan, simmer apricots in water (to cover apricots) for 10 minutes. Drain; cool. Meanwhile, combine 1 cup flour with granulated sugar and rolled oats. With pastry blender, cut in butter until mixture is crumbly. Press mixture evenly in greased 9 x 9 x 2-inch pan, bake 20 minutes. Meanwhile, cut apricots in small pieces. Sift 1/3 cup flour with baking powder and salt. Into well beaten eggs, blend in brown sugar and almond extract, stir in flour mixture, apricots and coconut. Spread this mixture carefully over baked lower layer, sprinkle with more coconut. Bake 30 minutes. Cool; cut in 24 bars.

APRICOT CHEESECAKE > Back to Top <

6 ounce dried apricots, plus 8 additional dried apricots
1/3 cup graham cracker crumbs
3/4 cup plus 1 teaspoon sugar
1 Tablespoon butter, softened
2 Tablespoon plus 2 teaspoon Apricot brandy
3/4 pound cream cheese, softened
2 large eggs
1/2 cup sour cream
1/4 cup apricot jam

In saucepan, combine 6 ounces of the apricots with 1-1/2 cups water and bring to a boil. Simmer the mixture for 45 minutes until mixture is soft and let cool. With a fork, blend the graham cracker crumbs, 2 tablespoons of the sugar and the butter; pat the mixture onto the bottom and 1-inch up the side of a buttered 5-inch spring-form pan, 3-1/2-inches deep. In the food processor, puree the cooked apricots and the cooking liquid with the apricot brandy until smooth. Add cream cheese, eggs and 1/2 cup plus 2 tablespoons remaining sugar. Blend until smooth. Pour into shell and bake at 375o F for 30 minutes. Let cake stand 5 minutes. It will not be set. In a bowl, combine sour cream with remaining 1 teaspoon sugar. Spread the mixture evenly on the cake and bake the cake for 5 more minutes. Cool cake completely in the pan on a rack. Chill overnight. In small saucepan, heat apricot jam. Force it through a fine sieve into a small bowl and then spoon most of it on the top of the cake. Arrange additional apricots, sliced, around the top of the cheesecake and brush them lightly with the remaining apricot jam.

CANTON APRICOTS > Back to Top <

4 cup water
3/4 cup sugar
1 pound whole fresh apricots
1 teaspoon cinnamon

Sauce:
2 cup milk
1 cup sugar
1 teaspoon almond extract

Combine water and sugar in medium saucepan; bring to boil over high heat. Reduce heat; add apricots. Cover and simmer until slightly soft, about 5 minutes. Stir in cinnamon. Cool and chill.

For sauce: Combine ingredients in small pan and bring to boil over medium heat. Cool and chill several hours or overnight. Serve over apricots. Makes 4 to 6 servings.

BAKED APPLE SLICES WITH APRICOTS > Back to Top <

3 ounce (1/2 cup firmly packed) dried apricots
1 pound tart cooking apples
2 teaspoon lemon juice
1/2 cup sugar
pinch of cinnamon
3 Tablespoon finely chopped blanched almonds
4 Tablespoon butter, melted
1/4 teaspoon vanilla

Cover apricots with boiling water and allow to stand 15 minutes. Drain well. Peel, quarter and core apples. Cut into 1/4-inch slices and put in mixing bowl. Add lemon juice and 1 tablespoon sugar; mix gently. Butter a 3 cup soufflé dish. Spread half the apples in soufflé dish. Top with layer of apricots and then remaining apples. Stir together remaining sugar, cinnamon, almonds, butter and vanilla and sprinkle over apples. Bake at 400o F for about 30 minutes or until browned. Serve warm in crystal cups with milk or cream.

SPICED APRICOTS II > Back to Top <

1 (1 pound 13 ounce) can whole apricots
1/2 teaspoon pumpkin pie spice
2 Tablespoon brown sugar
1 teaspoon white vinegar

Drain syrup from apricots, save 1 cup. Stir syrup into sugar, spice and vinegar in a large saucepan. When mixture has come to boil, add apricots. Simmer 15 to 20 minutes. Serve hot or cold. Makes 6 to 8 servings.

APRICOT AND PINEAPPLE JAM > Back to Top <

1 pound dried apricots
3-2/3 cup sugar
2 (Number 3) cans sliced
pineapple

Wash the apricots thoroughly. Soak overnight in 1 pint of water. In the morning, chop the apricots and add 1 cup of the sugar. Drain the pineapple, cut it in small pieces and cook with the remaining 2-2/3 cups sugar for 20 minutes. Add the apricots and cook for 25 minutes. The pineapple holds its shape, but the apricots soften and the mixture has the consistency of thick jam. Seal in sterilized jars while hot. Makes 3 pints.

BAKED APRICOTS > Back to Top <

1 (16-ounce) box Ritz crackers
1/2 cup butter
1 cup brown sugar
2 (16-ounce) cans peeled apricots

Roll Ritz crackers to a fine meal. Drain apricots and remove seeds. Sprinkle layer of the cracker meal in bottom of baking dish. Place layer of apricot halves on cracker meal. Cover apricots with layer of brown sugar. Dot with small bits of butter, then make another layer of all. Make last layer thin with cracker meal. Bake for 1 hour in 200o F oven. Use 8 x 8-inch baking dish. Yield: 6 servings.

RHUBARB AND APRICOTS > Back to Top <

4 cup rhubarb
1 cup dried apricots
3 cup sugar

Wash rhubarb and apricots, cut in pieces. It is well to let apricots soak overnight. You can drink the juice after draining. Combine fruits and sugar and cook until thick and clear

APRICOT AND FIG SOUFFLE > Back to Top <

6 ounces / 175 grams Ready to Eat Dried Apricots
2 ounces / 50 grams apricot jam
3 ounces / 75 grams diced Ready to Eat Dried figs
1/2 teaspoon unsalted butter
5 large egg whites
1 tablespoon sugar
sifted icing sugar (optional)
yogurt or sour cream (optional)

Place the apricots in a saucepan with 1/4 pint / 150 milliliters water. Bring to the boil, cover, reduce the heat, and simmer for 15 minutes. Transfer the contents of the saucepan to the bowl of a food processor or blender, add the preserves, and process until smooth. Place the processed mixture in a bowl, fold in the figs, and set aside. ( The recipe can be prepared to this point a few hours in advance ). Pre-heat the oven to mark 5 / 375o F / 190o C. Grease a 1-1/2 pint soufflé mould with the butter and set it aside. About half an hour before serving, beat the egg whites until stiff, add the sugar, and beat for a few more seconds to incorporate it. Gently fold and mix the apricot mixture into the egg whites and transfer the mixture to the buttered mould. Bake at mark 5 / 375o F / 190o C / for about 20 minutes, until the soufflé is puffy and barely set inside. Sprinkle with icing sugar, if desired, and serve immediately, as it is or with a spoonful of yogurt or sour cream. Serves 4

BAKED VEGETABLES WITH APRICOT AND HAZELNUT STUFFING > Back to Top <

1 quantity Apricot & Hazelnut Stuffing

Vegetables for stuffing, example:
1 medium aubergine halved
1 large parsnip
1 medium red pepper
1 medium green pepper
1 large courgette

45 milliliters / 3 tablespoons olive oil

Wash courgette, pepper and aubergine. Peel the parsnip. Cut the vegetables in half, and scoop out centers using a grapefruit spoon. Brush vegetables with olive oil.

Finely chop scooped-out centers of vegetables (except center of pepper of course, which should be discarded). Gently fry in a teaspoonful of olive oil until tender. Mix with the stuffing.

Pile stuffing into the vegetable halves. Wrap in foil. Cook on barbecue until tender (allow at least 1-1/4 hours unless you have a very efficient barbecue). Alternatively, bake at 200o C /400o F/ Gas 6 for 45 minutes. Serves 6

APRICOT and HAZELNUT STUFFING > Back to Top <

150 grams / 5 ounces bulgar wheat
5 milliliters / 1 teaspoon Vecon vegetable stock paste, dissolved in 300 milliliters / 1/2 pint hot water
5 milliliters / 1 teaspoon vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
5 milliliters / 1 teaspoon ground cinnamon
5 milliliters / 1 teaspoon ground coriander
1 x 250 grams pack Sundora ready-to-eat dried apricots, quartered
100 grams / 3-1/2 ounces toasted hazelnuts halved
15 grams / 1/2 ounce parsley, finely chopped
Salt and plenty freshly ground black pepper to taste

To prepare the stuffing: Mix bulgar wheat and water. Cover and leave to absorb for 15 minutes.

Gently fry the onion in vegetable oil until soft and golden. Add garlic and spices. Cook 2 minutes.

Stir bulgar wheat, onion and all remaining ingredients together. Season.

Serves: sufficient to stuff 8 individual Camemberts, or one whole large Brie, or 6 helpings of stuffed vegetables.

APRICOT and ALMOND CRUMBLE > Back to Top <

250 grams / 9 ounces Sundora Ready to Eat Apricots
275 milliliters / 1/2 pint Boiling Water
Grated Zest of 1 lemon
Juice of 1 lemon
10 milliliters / 2 teaspoons Runny Honey
50 grams / 2 ounces Unsalted Butter
110 grams / 4 ounces Plain Flour
15 milliliters / 1 tablespoon Caster Sugar
110 grams / 4 ounces Marzipan, chilled then grated
50 grams / 2 ounces Flaked Almonds

Soak apricots in water for 10 minutes. Add lemon zest, juice and honey. Simmer gently for about 10 minutes until fruit is tender, cool slightly. Rub butter into flour. Stir in sugar. Lightly cut marzipan into flour mixture using a knife. Add all but 15milliliter / 1 tablespoon almonds. Place apricots in a shallow ovenproof dish. Top with crumble mixture. Scatter over the remaining flaked almonds. Bake in a preheated oven at 180o C / 350o F, Gas Mark 4 for about 35 minutes. Serve hot accompanied by cream, ice cream, crème faîche or Greek yogurt. Serves 4

ROAST STUFFED APRICOTS > Back to Top <

A delicious treat for barbecues, parties or simply for a TV snack. Stuff ready-to-eat dried apricots with Wensleydale cheese, or the blended cheese 'Wensleydale with Ginger'. Secure on cocktail sticks and drizzle with honey. Place on a baking sheet and/or cooking foil and barbecue until hot through, or bake in oven 200o C / 400o F / Gas 6 for 10 minutes. Eat with the fingers (be careful, they could be very hot).

CHOCOLATE APRICOT PUDDING > Back to Top <

250 grams (8-ounces) Sundora Ready to Eat Dried Apricots or Prunes (or half and half)
2 cinnamon sticks
300 milliliters (1/2 pint) double cream (or 284 milliliters tub plus 2 tablespoons milk)
4 large eggs, separated
125 grams (4-1/2 ounces) dark chocolate, melted
85 grams (3 ounces) caster sugar

One buttered ceramic or Pyrex soufflé dish, 26 centimeters (10 inches) and about 9 centimeters (3-inch) high.

Preheat the oven to 180o C 350o F Gas 4.

Cover the dried fruit and the cinnamon sticks with water or china tea and bring slowly to the boil. Cover and simmer until tender. Discard the cinnamon, reserve the liquid and purée the fruit to a smooth pulp. Return some of the liquid (or all of it) and make a thick purée. Pour into the soufflé dish.

Whip the cream to soft peaks. Add the egg yolks, one by one, to the chocolate, stirring in thoroughly. Fold the chocolate and eggs into the cream. Whisk the egg whites gradually incorporating the sugar. Slacken the chocolate cream with a spoonful of meringue then fold in the rest.

Spread the mixture over the fruit purée.

Bake for 40 minutes. It is ready when gently puffed up and set - perhaps cracked around the edges but still a mite wobbly in the center. Remember the pudding will continue to cook after it has left the oven. It is advisable but not imperative to keep it in a warm place as it cools, out of any mischievous draughts or sudden cold spots as it is likely to sink - but it will still be absolutely top notch. Serves 6 - 8.

NOTES: I have tried it with prunes and I think it is even better than with apricots - but it's a personal preference, as in most things. You could use any dried fruits and it would work.

APRICOT SOUP > Back to Top <

250 grams Sundora ready-to-eat dried apricots
1.4 litres / 2-1/2 pints water
1 stick cinnamon
juice of 1/2 lemon (to taste)
2 to 3 tablespoons soft brown sugar (to taste)

To serve: Either 2 tablespoonfuls soured cream, 8 ready-to-eat dried apricots, finely sliced sprig of basil, freshly ground black pepper or 4 scoops vanilla ice cream or frozen yogurt

Simmer the apricots in water with the cinnamon stick for 20 minutes. Remove cinnamon stick and blend until smooth. Add lemon juice and sugar to taste.

Either serve the soup hot, or thoroughly chilled, and top each bowl full with a swirl of soured cream. Finish with a scattering of finely sliced dried apricots, a sprig of basil, and a shake of black pepper or finish with a scoop of ice cream or frozen yogurt, to serve as a dessert. Makes - 1.2 liters / 2 pints soup.

NOTE: Serve this delicious, versatile soup chilled in Summer or warm in Winter, with soured cream for a starter or with ice cream for dessert.

PUMPKIN & APRICOT PUDDINGS > Back to Top <

For the PUDDINGS:
300 grams / 10-1/2 ounces pumpkin flesh, chopped
100 milliliter / 3-1/2 fluid ounces double cream
2 egg whites plus one whole egg
60 milliliter / 4 tablespoonfuls golden syrup
5 milliliter / 1 teaspoonful natural vanilla extract
12 Sundora Ready to Eat Dried Apricots

For the LEMON SHORTCAKES and LEMON SUGAR
finely grated zest of 1 large lemon
55 grams / 2 ounces caster sugar plus a little extra caster sugar for lemon sugar and dusting
2 egg yolks
55 grams / 2 ounces butter, grated or softened
115 grams / 4 ounces plain flour
Whipped cream to serve

FIRST COOK THE PUMPKIN: Place pumpkin in a buttered ovenproof dish, cover with foil and bake at 170o C / 325o F / Gas 3 for 45 minutes, until tender. Meanwhile, make the LEMON SHORTCAKES, which can be cooked at the same time.

LEMON SHORTCAKES and LEMON SUGAR: First prepare a little lemon sugar to sprinkle on the finished puddings: mix a pinch of lemon zest with a tablespoonful of caster sugar. Cover and set aside.

Beat together remaining lemon zest, 55 grams /2 ounces caster sugar, egg yolks and butter. Sift flour and add to the mixture. Mix with fingertips until a dough is formed.

Form mixture into 8 equal sized balls. Roll them in caster sugar. Flatten each ball to about 1-centimeter /1/2-inch thickness, and mark the tops with the back of a fork. Place on a baking sheet lined with baking parchment. Bake 7 minutes, or until firm and pale golden. Cool on a wire rack.

APRICOT & PUMPKIN PUDDINGS: When the pumpkin is cooked, pour away any surplus liquid. Mash the pumpkin finely with a fork, until it has a coarse texture but no large lumps. Reduce the oven temperature to 150o C / 300o F / Gas 2. Butter 4 individual ramekins (or a 450ml / 1 pint pie dish).

Whisk together the cream, eggs, syrup and vanilla. Add pumpkin and whisk again.

Place 3 apricots in each ramekin (or all the apricots in the pie dish) . Pour the pumpkin custard over. Stand the ramekins (or pie dish) in a roasting dish half-filled with water. Bake until just set (20 minutes for ramekins, longer for a pie dish). Leave to cool. Serves 4

TO SERVE: top with a swirl of whipped cream, sprinkle with lemon sugar, and accompany with lemon shortcakes.



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