Best Baked Apricots Recipes

EASY BAKED APRICOTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
• Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
• Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

BAKED APPLES WITH DRIED APRICOTS

Steps:

• Preheat oven to 350 degrees. Mix 1/4 cup sugar and 1/3 cup water in an 8-inch square baking dish. Peel tops of apples; core with melon baller (leave the bottom intact).
• In a bowl, toss dried apricots with remaining 1/4 cup sugar, ground ginger, and cinnamon.
• Fill apples; place in dish. Dot each with 1/4 tablespoon butter. Bake, basting occasionally, until tender, 40 to 50 minutes. Drizzle with pan syrup.

BAKED APRICOTS WITH ALMOND TOPPING

Steps:

• Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
• Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
• Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
• Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.

ALBICOCCHE AL FORNO (BAKED APRICOTS WITH AMARETTI)

Steps:

• Please note: I will have to check the amount of filling and the amount of apricots again, which I will do soon. If you decide to make it, please have some extra apricots ready.
• Preheat oven to 180°C (355°F).
• Put amaretti cookies into a small bowl and pour the amaretto over it.
• Wash apricots and cut them in halves. Discard the stone.
• Using a spoon, take out some of the fruit flesh without hurting the skin. Roughly chop the fruit flesh.
• Add sugar, egg yolk and chopped apricot flesh to the amaretti cookies and mix. While mixing, crush the cookies with a spoon. Do not mix for too long; it's nice to have some cookie chunks.
• Fill the apricots with the mixture, ca 1 tablespoon per half.
• Put into a well buttered oven-proof baking dish.
• Pour white wine over apricots.
• Bake for ca 25 minutes or until done.

CRESCENT WRAPPED BAKED BRIE WITH APRICOTS, CRANBERRIES & ALM

Steps:

• Heat oven to 350°F Unroll dough, separate crosswise into 2 sections, seal perforations. Place one square on ungreased cookie sheet.
• Cut brie horizontally using a very sharp knife to create 2 equally thick rounds. Place one round (cut side up) in the middle of the pastry square on the cookie sheet.
• In a small bowl, combine apricots, preserves, cranberries and almonds. Spread fruit mixture on the cut center of the brie, top with the other half (cut side down).
• Place the other square of crescent roll dough on top of the cheese round. Press dough evenly around the cheese and fold the bottom edges over the top, to seal. Seal completely.
• Brush with beaten egg.
• Bake at 350 F for 20-25 minutes until golden brown. Cool for 15-20 minutes before serving.

BAKED APPLES WITH CRANBERRIES, RAISINS, AND APRICOTS

Steps:

• Preheat oven to 400°F. Remove stems from apples.Using melon baller, scoop out core of each apple, making 1-inch-wide hollow center but leaving bottom of apple intact. Make 1/8-inch-deep cut in skin around center of each apple. Arrange apples, hollowed side up, in 8x8x2-inch glass baking dish.
• Mix raisins, cranberries, sugar, apricots, and 1/2 teaspoon allspice in small bowl. Pack fruit mixture into hollows of apples. Sprinkle any remaining fruit mixture around apples in dish. Drizzle butter into filling and around apples in dish. Pour sparkling juice and cranberry concentrate into dish. Sprinkle remaining 1/4 teaspoon allspice into dish. Bake apples uncovered until tender, occasionally basting with cranberry juice mixture, about 1 hour 10 minutes.
• Transfer apples to 4 bowls. Pour juices from dish into medium saucepan and boil until thick enough to coat spoon, about 4 minutes. Spoon sauce over apples.

BAKED APRICOTS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In an 8x12 inch baking pan, layer half of apricots, brown sugar, cracker crumbs, and butter. Repeat.
• Bake for 50 to 60 minutes.

BAKED SWEET POTATOES WITH APRICOTS AND PRUNES

Steps:

• Preheat over to 400 degrees.
• Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
• Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
• While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
• In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
• Return to over and bake uncovered, stirring 5 minutes for 15 minutes.

BAKED APPLES WITH APRICOTS AND CASHEWS

Steps:

• Preheat the oven to 375 degrees F
• Partially peel 8 apples, leaving the bottom half intact
• Remove the core (I use a melon baller)
• Cut a thin slice off the bottom of the apple if necessary to make it stand upright
• Place the apples in a baking dish
• Peel the 9th apple, cut it into 1/2 inch dice
• Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
• Toss to combine
• Combine the remaining sugar and cinnamon in a small bowl
• Fill the apples with the stuffing
• Place 1/2 teaspoon of butter on top of each apple
• Sprinkle each apple with some of the cinnamon/sugar mixture
• Add white wine to the baking dish to the depth of 1/2 inch
• Bake for 1 hour or until tender, basting the apples occasionally with the pan juices
• Add water (or more wine) if neccesary
• Serve warm or at room temperature

BAKED APRICOTS WITH HONEY (ALBARICOQUES AL HORNO CON MIEL)

Steps:

• Preheat oven to 400.
• Lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer.
• Arrange the apricots in the dish, cut side up.
• Sprinkle the apricots with the almonds and drizzle the honey over the top.
• Dust with the ginger.
• Bake for 12-15 minutes, until the apricots are tender and the almonds golden.
• Remove from the oven and serve at once, with ice cream on the side, if you want.

BAKED APRICOTS WITH HONEY

Steps:

• Preheat the oven to 350°F. Cut each apricot in half and remove the pit. Arrange cut side up in a baking dish, cake pan and pie dish. Evenly drizzle the honey over the apricots, filling the hollow of each half. Sprinkle with a pinch of salt. Bake for 15 minutes. Using a fork, flip each half cut side down, being careful not to splash yourself with the hot syrup inside the hollows. Bake for another 5-10 minutes, until the apricots are soft to the touch and slightly wrinkled, but have not yet totally collapsed. Let cool and transfer to a jar or other covered container. Apricots will keep for one week in the refrigerator. • If your apricots are very soft and ripe, start checking for doneness earlier. If they are a little underripe or on the larger side, they may need to bake longer. • Enjoy the baked apricots and their syrup on top of yogurt, ice cream or cottage cheese, mixed into oatmeal, muddled in cocktails (or mocktails), spooned over cake or biscuits, or smooshed on toast with nut butter or cream cheese.

BAKED RICE PUDDING WITH APRICOTS

Steps:

• Preheat the oven to 300 degrees F.
• In a covered heavy saucepan, bring the rice,milk, apricots, vanilla scrapings, and lemon zest to simmer over medium heat.
• Immediately reduce the heat to as low as possible, cover tightly, & simmer gently; stirring occasionally, until the rice is very tender, 20-25 minutes & turn off.
• Stir the sugar into the cooked rice mixture.
• Stir in the egg yolks.
• Pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top.
• Remove from the oven and let cool.
• Chill until ready to serve.

BAKED APRICOTS

Steps:

• 1. Preheat oven to 350 degrees. Spray 8 inch square pyrex dish, (or one of approximate size). Pour apricots with juice in dish, sprinkle brown sugar over, top with 1/2 the butter, sprinkle crushed Ritz crackers over mixture, covering well. Top with rest of the butter. Bake until mixture is bubbly and crackers are slightly browned, approximately 20-25 minutes.

BAKED CHICKEN W/ DRIED APRICOTS & CHERRIES

Steps:

• 1. Preheat oven to 400 degrees.
• 2. Rinse and place chicken in a shallow baking dish. Season with oregano, salt and pepper. Spread marmalade over the top.
• 3. Add orange and apple juices to the dish. Bake for 20 minutes.
• 4. Remove from oven and sprinkle dried fruit. Return to oven and bake another 25-30 minutes, basting occassionally to brown the top.
• 5. Let cool and serve sliced, doused in the juices and dried fruit.

GIANT BAKED BRIE WITH APRICOTS AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt the butter in a small skillet over medium heat. Add the walnuts and cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add the thyme, season lightly with salt and toss. Stir in the brandy and remove from the heat. Transfer to a small bowl and stir in the dried apricots and preserves. Let cool to room temperature.
• Place the Brie on the center of the prepared baking sheet and cut off the rind on top. Spread the apricot compote evenly over the top of the Brie.
• Unroll the puff pastry sheets on a floured work surface. Brush a 2-inch strip down the long edge of one sheet with the egg and line up the second sheet with the first, overlapping the edge brushed with egg so that the two stick together. Flour the pastry well and roll with a floured rolling pin to make a 14-inch square. Trim the corners from the pastry to make a circle (you want to make the largest circle possible). Reserve the trimmings. Transfer the pastry to the baking sheet and cover the Brie. Tuck the edges underneath the Brie.
• Reroll the pastry scraps and cut out five or six 2-inch leaf shapes, then score them with the back of a butter knife to create simple veins in the leaf. Brush the pastry-wrapped Brie with the egg. Arrange the leaves decoratively on top of the Brie and brush with the egg.
• Bake the brie until the pastry is puffed and deep golden, about 40 minutes. Let stand about 20 minutes before serving with apple and pear slices and crackers.

BAKED VANILLA APRICOTS

Steps:

• Preheat the oven to 350 degrees.
• Put apricots in shallow baking dish. Add remaining ingredients and bake about 30 minutes, turning apricots occasionally. Cool them and serve at room temperature.

BAKED STUFFED APRICOTS

Steps:

• Heat oven to 375 degrees. Place apricot halves in baking dish, cut-side up. Place cookies on a clean surface. Using a rolling pin, crush the cookies into fine crumbs, and transfer to a small bowl. Add butter, brandy, and egg yolk, and, using a wooden spoon, mix to combine.
• Place about 1 tablespoon of the cookie mixture into the cavity of each apricot half. Bake until the apricots are tender, 25 to 35 minutes, depending on the ripeness and size of apricots. Serve with a dollop of whipped cream on the side.

OVEN-BAKED BREAD STUFFING WITH SAUSAGE, PECANS, AND APRICOTS

Steps:

• 1. Adjust oven rack to center position and heat oven to 400 degrees (350 degrees if using challah). Fry crumbled sweet Italian sausage in large skillet over medium heat until browned and cooked through, about 10 minutes; remove with slotted spoon and place in large bowl. If necessary, add enough butter to rendered sausage fat to equal 6 tablespoons. 2. Return skillet to heat; add onion and celery and sauté, stirring occasionally, until translucent, about 8 minutes. Stir in sage, thyme, marjoram, parsley, and black pepper and cook until just fragrant, about 1 minute longer. Turn onion mixture into large mixing bowl. Add bread cubes, stock, eggs, reserved sausage, pecans, dried apricots, and salt and toss gently to distribute dry and wet ingredients evenly. Turn mixture into buttered 13-x 9-inch baking dish, drizzle with reserved melted butter, cover tightly with foil, and bake until fragrant, about 25 minutes (30 minutes for challah). Remove foil and bake until golden brown crust forms on top, 15 to 20 minutes longer. Serve warm.

BAKED CAMEMBERT WITH APRICOTS AND ALMONDS

Steps:

• 1. Preheat oven to 400. Place Camembert in a small round casserole.
• 2. Chop almonds finely and mix with the Apricot Jam. Spread evenly over the Camembert.
• 3. Cover tightly with foil before baking. Camembert should be fully melted within 10-15 minutes. Check after 10 minutes.
• 4. Serve with sliced French Bread, crackers, sliced pears or apples. If desired, pour the schnapps over the cheese immediately after taking out of the oven.