Best Apricot Confections Recipes
FRESH APRICOT COBBLER
When I was growing up, we had fruit trees and every year we had to come up with things to do with the extra fruit. This cobbler became one of my favorites.
Provided by krazykid
Categories Desserts Cobbler Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
- Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 45.7 g, Cholesterol 22.8 mg, Fat 8.8 g, Fiber 2.1 g, Protein 4.3 g, SaturatedFat 5.3 g, Sodium 384.6 mg, Sugar 27.3 g
APRICOT CONFECTIONS
This is the first time for making these. They are from Cathy Barrow, who blogs for MrsWheelbarrow.com. This recipe was posted in the Washington Post, Dec. 8, 2010. My friend Toni put me on to their Christmas cookie section. Thanks Toni. I doubled the recipe and got 79 pieces. The recipe says 60 small candies. I used a small cookie scoop abt. 3/4 tsp., they were using 1/2 tsp. The recipe also says these are a little sweet, a little tart, a little chewy. Another addition to my Christmas Candy Boxes.
Provided by Julia Ferguson @judyjellybean
Categories Fruit Desserts
Number Of Ingredients 4
Steps:
- *Combine apricots and coconut in the bowl of a food processor. Add the sweetened condensed milk; pulse to form a dough that holds together. *Note: I pulsed the apricots by their self a couple of times before adding the coconut, then pulsed again before adding the milk.
- Spread confectioners sugar on a baking sheet or a large plate; use a little to dust your hands.
- Scoop the dough in very small amounts, about 1/2 teaspoon, to form a loose ball. Roll each one in the sugar until well coated. Transfer to a wire rack to dry for at least 1 hour and up to overnight before serving or storing.
SALTED APRICOT-HONEY COBBLER
Unlike most cobblers, which ask you to chop or slice the fruit, this one is meant to preserve the integrity of the apricots, which bake until totally tender, jammy and saucy, while still maintaining their shape and texture. The idea is to spoon out one of the barely sweetened, oaty shortcakes from the pan and then top it with the roasted, honey-sweetened fruit. Ice cream is optional but recommended.
Provided by Alison Roman
Categories pies and tarts, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Make the shortcake topping: Combine flour, oats, sugar, baking powder and salt in a large bowl. Using your hands, rub the butter into the flour mixture until there are no large chunks left. Add 1/2 cup heavy cream and mix just until blended, then turn the dough out onto lightly floured work surface.
- Knead dough just until it's no longer super-sticky, and then pat the dough out so it's 1-inch thick. (The shape here doesn't matter; you'll be cutting out circles.) Using a 2-inch-round cutter, or something approximately that size (water glasses and Mason jars also work), punch out as many shortcakes as you can. Gently gather and re-pat the scraps so they're 1-inch thick and repeat until all the dough is used. You should have 8 or 9 shortcakes.
- Prepare the filling: Toss apricots with honey, cornstarch, lime juice and kosher salt in a 2-quart baking dish (an 8-by-11-inch or 9-by-13-inch dish will work), then flip the fruit so they are all cut-side up. The apricot pieces will overlap a bit, and this is fine. Top with shortcakes; they will puff and spread quite a bit, so leave them well spaced. The idea is to have lots of fruit exposed once baked, so don't worry about the shortcakes covering every square inch. Brush the shortcakes with cream, and sprinkle with a little bit of sugar and flaky sea salt.
- Bake until shortcakes are golden brown and the juices of the apricot have thickened and bubbled up around the edges of the baking dish, 40 to 45 minutes.
- Remove from oven and let cool slightly before eating (though it's even better at room temperature). This cobbler is the best the day it's made, but it can be baked a day ahead and stored tightly wrapped at room temperature.
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