APRICOT TRIFLE (APRICOT DESSERT)
A simple apricot dessert or apricot trifle made with leftover cake and served with whipped cream.
Provided by Adina
Categories Desserts
Time 20m
Number Of Ingredients 13
Steps:
- Canned apricots: If using them, don't cook them; they are already soft. Drain the can and reserve the juice. Slice the apricots and set them aside.
- Drain: Pour the juice from the can into a measuring jug. If you don't have the required ½ cup liquid (125 ml), add some water to get there. Add just a little sugar; if you find it necessary, I don't. Use less sugar than you would use when making the sauce with fresh apricots, as the syrup from the can is already sweet.
- Cook: Pour the juice into a small pan, bring it to a boil and let simmer for 3 minutes.
- Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Add the sliced apricots and stir. Let cool.
- Halve the apricots and cut each half into 2 or 3 slices.
- Cook: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.
- Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl, you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Let cool.
- Tip: You can use another fruit sauce or you could thicken any fruit compote and use that instead.
- Crumble the cake with your hands.
- Toast crumbles: Melt the butter in a large pan, add the cake crumbles to the pan, sprinkle with the sugar and toast, often stirring, for 8-10 minutes, until they are fragrant and not so soft anymore. Let cool.
- Layer trifle: Butter a small serving dish or casserole dish. Start layering the cake crumbles and the apricot sauce, finishing with a layer of crumbles.The apricot layer should be more or less as thick as the crumble layer. In the end, I had 3 crumble layers and two apricot sauce layers. If you have more ingredients, use a larger dish or make more layers.
- Chill the dessert for a few hours.
- Whip the heavy cream (no sugar necessary) and garnish the dessert with whipped cream and fresh mint or lemon balm just before serving.
Nutrition Facts : ServingSize 1 /4 of the dessert, Calories 466 kcal, Carbohydrate 42 g, Protein 4 g, Fat 33 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 107 mg, Sodium 178 mg, Fiber 1 g, Sugar 34 g, UnsaturatedFat 10 g
APRICOTS IN CARAMEL COGNAC SAUCE
Categories Fruit Dessert Quick & Easy Apricot Cognac/Armagnac Summer Simmer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cook sugar in a dry 12-inch heavy skillet over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel, 8 to 10 minutes. Carefully add water, then add Cognac and lemon juice (caramel will harden and steam vigorously) and cook over moderately low heat, stirring, until caramel is dissolved. Stir in apricots and simmer, stirring occasionally, until apricots are tender but still hold their shape, about 10 minutes.
- Serve warm or at room temperature.
APRICOT-FIG TRIFLE WITH CARAMEL SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 3h45m
Yield Eight servings
Number Of Ingredients 13
Steps:
- To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
- Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
- Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
- To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
- Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.
Nutrition Facts : @context http, Calories 377, UnsaturatedFat 4 grams, Carbohydrate 61 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 7 grams, Sodium 164 milligrams, Sugar 51 grams, TransFat 0 grams
APRICOT-FIG COMPOTE
This sweet-and-syrupycompote of apricots and figs is flavoredwith cardamom, fennel, and ginger, andserved with Greek yogurt.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Bring 2 cups water, the ginger, fennel seeds, and cardamom seeds to a boil in a small saucepan. Add tea bags; remove from heat. Let stand 3 minutes. Remove bags with a slotted spoon and discard.
- Add apricots, figs, and sugar to tea mixture in pan. Return to a boil. Reduce heat; simmer, partially covered, until fruits are tender and liquid is reduced to a thick syrup, 20 to 25 minutes. Compote can be served warm or at room temperature. Serve yogurt on the side, with a little of the syrup drizzled on top.
REALLY EASY APRICOT & AMARETTI CREAM
A cross between a trifle and tiramisu, this really is simple to do. Roast apricots with orange, then layer up with mascarpone and custard for an indulgent dessert
Provided by Sara Buenfeld
Categories Buffet, Dessert, Dinner, Snack, Treat
Time 35m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/gas 7. Tip the apricots into a roasting tin, toss with the orange zest, juice and sugar and roast for 15-20 mins until soft. Remove the skins if you like. Tip into a bowl to cool.
- Whisk the mascarpone and custard together until completely blended.
- Tip the biscuits into a large glass bowl, then top with the apricots and custard. Scatter generously with the grated chocolate, then cover and chill until ready to serve.
Nutrition Facts : Calories 431 calories, Fat 29 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.34 milligram of sodium
ALMOND & APRICOT TRIFLES
Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast
Provided by James Martin
Categories Dessert, Dinner
Time 10m
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
- Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.
Nutrition Facts : Calories 1017 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 77 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.97 milligram of sodium
AUTUMN TRIFLE WITH ROASTED APPLES, PEARS, AND PUMPKIN-CARAMEL SAUCE
Categories Milk/Cream Fruit Dessert Roast Thanksgiving Apple Pear Pumpkin Sherry Fall Chill Cinnamon Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 26
Steps:
- For cinnamon pastry cream:
- Whisk yolks and 1/2 cup milk in large bowl. Add sugar, flour, vanilla, and cinnamon. Whisk until sugar dissolves. Bring 1 1/2 cups milk to simmer in heavy medium saucepan over medium heat. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Cook until custard thickens and boils, stirring constantly, about 2 minutes. Transfer to medium bowl. Add butter and stir until melted. Press plastic wrap directly onto surface. Chill until cold, about 2 hours. (Can be made 2 days ahead. Keep chilled.)
- For pumpkin-caramel sauce:
- Melt butter in heavy small saucepan over medium heat. Add sugar and cook until mixture is deep amber, stirring constantly, about 8 minutes (mixture will be grainy). Reduce heat to medium-low. Add cream (mixture will bubble). Stir until caramel bits dissolve, about 2 minutes. Add pumpkin; stir until heated. Refrigerate until cold, about 2 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
- For roasted fruit:
- Preheat oven to 400°F. Mix apples, pears, and lemon juice in large bowl. Place butter on rimmed baking sheet. Heat in oven until butter melts and begins to brown, about 5 minutes. Add fruit to baking sheet and toss with butter. Roast until fruit is soft and golden, turning with metal spatula every 15 minutes, about 1 hour. Cool fruit on sheet.
- For assembly:
- Place ladyfingers, flat side up, on baking sheet. Brush with Sherry. Line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers, Sherry side up. Line bottom edge with 1 row of ladyfingers, Sherry side in, pressing gently against dish. Spoon half of pastry cream into lined dish; smooth top. Cover with half of fruit. Drizzle 1/2 cup caramel sauce over. Line edge of dish with second row of ladyfingers, Sherry side in. Cover fruit with single layer of ladyfingers. Spoon remaining pastry cream over. Cover with remaining fruit. Drizzle fruit with 1/2 cup caramel sauce. Line edge of dish with third row of ladyfingers, Sherry side in. Chill at least 6 hours. (Can be made 1 day ahead. Keep chilled.)
- Whip cream, sugar, and vanilla in bowl until mixture holds peaks. Fill pastry bag fitted with large rosette tip with whipped cream and pipe over trifle (or spoon whipped cream over). (Can be prepared 3 hours ahead; chill.) Drizzle whipped cream with 2 tablespoons caramel sauce. Brush pear slices with lemon juice; arrange decoratively atop whipped cream. Serve, passing remaining caramel sauce separately.
BALSAMIC AND FIG CARAMEL SAUCE
Steps:
- Halve figs lengthwise, discarding stems. In a dry 3-quart heavy saucepan cook sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, gently swirling pan, until deep golden. Remove pan from heat and carefully pour water down side of pan (mixture will vigorously steam and caramel will harden). Add figs, vinegar, butter, and mustard and simmer, stirring, until caramel is dissolved and figs are softened, about 6 minutes. Sauce keeps, covered and chilled, 1 week. Reheat sauce before serving.
APRICOT CARAMEL SAUCE
Categories Sauce Dessert Quick & Easy Low Sodium Apricot Winter Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
- Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.
FIG & GINGER CARAMEL TRIFLE
What's a celebration without a trifle? This glam version is full of festive caramel and ginger. Swap the figs for poached pears, if you prefer
Provided by Cassie Best
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Place the figs in a baking dish cut-side up, then sprinkle over the sugar and squeeze over the orange juice. Bake for 10 mins until the figs have softened and are juicy but still holding their shape. Leave to cool.
- Cut the ginger cake into 1cm-thick slices, then use these to line the base of a 1.5-litre trifle bowl in a single layer (you may need to cut these to fit; reserve any pieces you don't use). Arrange the figs around the edge so the cut sides can be seen through the glass (reserve a few figs for the top). Pour most of the the roasting juices from the figs over the cake layer along with the rum, if using. Mix the caramel with the stem ginger and gently spread half of this over the cake layer using the back of a spoon or a spatula.
- Pour the cream and ginger syrup into a large bowl and whisk until the cream is lightly whipped and just holding its shape. Spread half the whipped cream over the caramel layer, then top with any remaining ginger cake pieces, the rest of the caramel and remaining cream. Top with the reserved figs and drizzle over any remaining roasting juices. Will keep chilled for up to 24 hrs.
Nutrition Facts : Calories 787 calories, Fat 54 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 61 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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When it comes to desserts, trifle is a popular choice for many. However, if you want to add some uniqueness to this classic dessert, then you should try making apricot fig trifle with caramel sauce. This dessert is a decadent combination of soft sponge cake, apricot jam, fresh figs, pastry cream, and homemade caramel sauce. The flavour of this dessert is a mix of sweet, tangy, and nutty, making it a perfect dessert for all occasions.
Ingredients:
The following are the main ingredients required to make apricot fig trifle with caramel sauce:
- Sponge cake or ladyfinger biscuits
- Pastry cream
- Apricot jam
- Fresh figs
- Whipped cream
- Toasted almonds
- Caramel sauce
Sponge Cake:
Although you can use store-bought sponge cake, it is always best to make your own. Homemade sponge cake is moist and fluffy, and it adds a depth of flavor to this dessert. The sponge cake is typically made using eggs, sugar, flour, and vanilla extract. Once it's baked and cooled, cut it into small pieces that are bite-sized for your trifle dish.
Pastry Cream:
Pastry cream is a staple in many desserts, and it plays a crucial role in this apricot fig trifle. You can make your own pastry cream by heating milk, sugar, eggs, cornstarch, and vanilla extract in a saucepan until it thickens. Once it's done, strain it with a fine strainer to remove any lumps. The pastry cream should be chilled before using it in the recipe.
Apricot Jam:
Apricot jam is a key ingredient in this recipe, and it adds a fruity tanginess to the dessert. You can use store-bought jam, but for the best flavor, it's recommended to make your own. The homemade apricot jam is simply made by cooking fresh apricots, sugar, and lemon juice over medium heat until it thickens.
Fresh Figs:
This dessert is topped with fresh figs, and they add a natural sweetness and nuttiness to the dish. Before using the figs, make sure you wash them properly and cut off the stems. You can either quarter them or cut them into small pieces for your trifle dish.
Whipped Cream:
Whipped cream is used in many desserts, and it adds a velvety texture to this apricot fig trifle. You can use either heavy cream or whipping cream, but make sure it's whipped to soft peaks using an electric mixer. To add more flavor, you can also add sugar and vanilla extract to the cream before whipping it.
Toasted Almonds:
Toasted almonds are a crunchy element in this recipe, and they add a nutty flavor to the dessert. You can toast the almonds in a preheated oven at 350°F (180°C) for about 8-10 minutes or until they turn golden brown. Once they're done, chop them into small pieces to sprinkle on top of your dessert.
Caramel Sauce:
The homemade caramel sauce is what ties all the flavors of this dessert together. To make caramel sauce, you need to heat sugar and water in a saucepan over medium heat until it turns a deep amber color. Once it's done, remove it from heat and add heavy cream, unsalted butter, and vanilla extract. Stir it to combine and let it cool before using it in the recipe.
Assembly:
Once all the individual components are ready, it's time to assemble the apricot fig trifle with caramel sauce. The easiest way to do this is by layering each ingredient in a trifle dish. You can start with the sponge cake or ladyfinger biscuits, and then spoon some apricot jam over it. Next, add a layer of pastry cream followed by chopped fresh figs. Repeat the layering process until your dish is almost full, and then top it with whipped cream and toasted almonds. Finally, drizzle homemade caramel sauce on top, and refrigerate the dessert for at least an hour before serving.
Conclusion:
If you're looking to impress your friends and family with a dessert that has unique flavors and textures, then apricot fig trifle with caramel sauce is the perfect choice. Although it requires a few steps and ingredients, the end result is worth it. So why not give it a try and see for yourself how delicious and decadent this dessert can be?