I have an apricot tree that has all this fruit....what to make?
make juice or jelly!
Reply:APRICOT-RASPBERRY JAM
Categories: Jams, Condiments
Yield: 7 servings
2 lb Apricots; Peeled, Pitted,
-And Mashed
1 pt Raspberries: (2 Cups),
-Mashed
6 c Sugar
1/4 c Lemon Juice
1 tb Butter Or Margarine
3 oz Liquid Fruit Pectin; 1 Pouch
In a large saucepot, combine the apricots and raspberries. Stir in the
sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring
constantly. Add the pectin. Bring to a rolling boil and boil for 1
minute, stirring constantly. Spoon into jars prepared for cooked jam.
YIELD:
7 Eight Ounce Jars
Reply:Apricot Honey Soufle
ingredients: 180g whole apricots, chopped
2 tablespoons caster sugar
2 egg yolks
1 1/2 tablespoons honey, warmed
1 teaspoon finely grated lemon zest
4 egg whites
icing sugar, to dust
method: Place the apricots in a saucepan with 125ml cold water, or enough to cover. Bring to the boil, then reduce the heat and simmer for 20 minutes, or until the apricots are soft and pulpy. Drain, then process in a food processor to a puree.
Preheat the over to 200C (400F/Gas 6). Lightly grease a 1.25 litre souffle dish and sprinkle the base and side with 1 tablespoon of caster sugar. Put the egg yolks, honey, zest and puree in a bowl and beat until smooth.
Whisk the egg whites in a clean, dry bowl until soft peaks form, then whisk in the remaining sugar. Fold 1 tablespoon into the apricot mixture and mix well. Lightly fold in the remaining egg white, being careful to keep the mixture light and aerated. Spoon into the souffle dish and level the surface. Run your thumb around the inside rim to create a gap between the mixture and the wall of the dish (this will encourage even rising)
Bake on the upper shelf in the oven for 25 - 30 minutes, or until risen and just set. Cover loosely with foil if the surface starts to overbrown. Dust with icing sugar and serve.
Reply:apricot jam or jelly...apricot dumplings...apricot ice cream
Reply:Besides serving them warm over ice cream (YUM!) ...here are three recipes:
Apricot Cobbler
Filling:
1 lb. fresh apricots, halved
Topping:
1 cup flour
1 cup sugar
1/4 cup shortening
1 egg
1/2 tsp. salt
2 tsp. baking powder
Sprinkle topping over apricots; bake at 350° for 30 minutes.
Delicious served with ice cream!
Apricot Crumble
2 cups sliced fresh apricots
1 cup graham-cracker crumbs
1 Tbsp. lemon juice
1/2 cup brown sugar
2 Tbsp. melted butter
light cream
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice. Blend gently with sliced apricots. Spread in shallow buttered baking dish. Bake at 350° for 25 minutes. Serve with light cream.
Makes 6 servings.
Apricot Coffee Cake
- 500 g ripe apricots, washed and quartered
- 225 g flour
- 1 tsp baking powder
- a dash of salt
- 1/2 tsp baking soda
- 150 g butter
- 1 Tbsp milk
- 100 g sugar
- 1 egg, lightly beaten
Topping
- 1 tbsp crème fra?che (substitute heavy cream and/or sour cream)
- 1 tbsp sugar
- 1 egg
Finishing touch
- confectioner's sugar
Preheat the oven to 180°C (360°F) and grease a 22 cm (9'') cake pan, preferably springform.
In a food processor, mix together the flour, baking powder, salt, baking soda and butter. Add in the sugar, and mix again. Add in the egg and milk, then mix again until just combined, avoid overmixing.
Pour the batter into the pan -- it will be somewhat thick, so spread it around with a spatula if needed. Add the apricots on top, arranging them in a pretty circular pattern.
In a small bowl, combine the crème fra?che, sugar and egg, beating them with a fork, and pour this mixture evenly over the top of the cake.
Put in the oven to bake for about 40 minutes, or until golden and the apricots are tender. Leave it in the turned off oven for another ten to fifteen minutes. Dust with confectioner's sugar just before serving, warm, at room temperature or cold.
Reply:Strawberry-Apricot Preserves
Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Jellies, Jams, Preserves
3 cups mashed ripe apricots
3 cups sugar
2 (3-ounce) packages strawberry gelatin mix
Special Equipment: 8 (1/2-pint) canning jars with lids
Mix all ingredients together in saucepan and cook for 4 minutes at a rolling boil, stirring frequently. Skim the surface. Pour into sterilized jars and seal*.
*Cook's Note: Follow USDA guidelines for proper sterilization and canning procedures.
Tips on Sterilizing Jars
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.
Sterilizing Tips:
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.
Reply:Pineapple and apricot skillet chicken, apricot leather, (like fruit roll ups) fruit %26amp; spiced white wine or apricot pie. yum!
Reply:Here are a lot of good apricot recipes from betty crocker(my fav. baking company)
http://www.bettycrocker.com/search/searc...
Reply:If you have a lot you may want to consider drying them for use through the year. They are much better when used in moderation but all year.
It does not make sense to start using them right away in a lot of recipes, because even the recipes require some way to preserve them.
( If this is the first year your tree has produced, it may be only a few baskets, but in full stream there will be several bushels per tree if the tree is getting good compost and water.)
Reply:you need a cookbook on jams and preserves or find a good web site..........you need too much for me to type all out for you I like Betty Crocker.............
try a used book store I find a lot of good cookbooks at them
*apricots make great glazes for cakes
rashes
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