Best Apricot Sunburst Recipes

WINNING APRICOT BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

FRESH APRICOT COBBLER

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.

APRICOT SUNBURST

Steps:

• 1. Place the apricots in a medium saucepan, cover with cold water, and bring just to a boil. Lower the heat, cover, and cook at a bare simmer until tender, 30 to 40 minutes. Drain the apricots, reserving the cooking liquid, and puree them in a food processor fitted with the metal blade. You should have about 1 cup of puree.
• 2. Preheat the oven to 375°F. Butter a 10-inch savarin mold and sprinkle it generously with sugar. Combine the pureed apricots, 1/4 cup of the sugar, and the lime juice, lime zest, salt, pistachios, pecans, and cherries in a large bowl.
• 3. Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment and whip on high speed until they form soft peaks. With the mixer on, add the remaining 1/4 cup sugar in a slow stream. Continue to beat until the egg whites hold very stiff peaks. Carefully fold the whites into the apricot mixture. Scrape the mixture into the prepared savarin mold, and place it in the oven. Bake until firm, 10 to 15 minutes. Remove the dish from the oven and let it cool completely on a wire rack.
• 4. While the soufflé is cooling, make the sauce: Combine the cornstarch and water in a small bowl and whisk until smooth. Place 3/4 cup of the reserved apricot cooking liquid in a small saucepan and bring to a boil. Whisk the cornstarch mixture into the liquid, lower the heat, and simmer, whisking constantly, until thickened, 2 to 3 minutes. Remove from the heat and stir in the mint.
• 5. Place a serving dish upside down on top of the mold, invert the two together, and gently shake to release the soufflé. Fill the center with fresh fruit, and spoon the sauce around the base.