Best Chilled Poached Apricots With Whipped Cream Recipes

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POACHED DRIED APRICOTS AND CURRANTS WITH ZABAGLIONE



Poached Dried Apricots and Currants with Zabaglione image

Serve this Italian-style dessert with our Whole-Wheat Lemon Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 13

1 1/2 cups water
1 cup dry white wine
1/2 cup sugar
1/2 cup honey
1 1/2 navel oranges, thinly sliced
1/2 vanilla bean, seeds scraped, pod reserved for another use
2 green cardamom pods, smashed
1 teaspoon grated peeled fresh ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
40 dried apricots (1 1/2 cups)
1 cup currants
Zabaglione

Steps:

  • Bring water, wine, sugar, honey, oranges, vanilla seeds, and spices to a simmer in a medium saucepan over medium-low heat. Cook, stirring occasionally, until sugar dissolves, about 8 minutes.
  • Add apricots and currants. Cover, and cook until apricots have softened, about 30 minutes. Strain through a fine sieve, reserving liquid and transferring fruit to a bowl. Simmer liquid until reduced to 1 cup, about 6 minutes. Strain syrup through fine sieve. Pour syrup over fruit. Refrigerate for at least 4 hours or overnight. Serve with zabaglione.

LILLET-POACHED APRICOTS



Lillet-Poached Apricots image

You can poach any stone fruit; just adjust the cooking time and remove the fruit when tender.

Provided by Martha Stewart

Categories     Food & Cooking

Time 55m

Yield Makes 10 apricot halves

Number Of Ingredients 8

1 bottle (750 ml) Lillet
3 cups water
1/4 cup sugar
1 vanilla bean, split and scraped
4 green cardamom pods, slightly split open
2 star-anise pods
5 apricots (about 1 pound), halved and pitted
Whipped cream, for serving

Steps:

  • Bring wine, water, sugar, vanilla bean and seeds, and spices to a simmer in a medium pot, stirring until sugar has dissolved. Add apricots, pushing down gently so fruit is submerged. Cover surface with a parchment round and simmer just until apricots are tender when pierced with a knife, 6 to 8 minutes. Transfer as done to a dish, using a slotted spoon, and cover with another piece of parchment. 2. Bring poaching liquid to a boil and cook until reduced to 1 1/2 cups, about 40 minutes; strain. Let apricots and reduced liquid cool, then serve together with whipped cream.

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE



Poached Apricots With Pistachio and Amaretto Mascarpone image

This dessert, which manages to be both rich and wonderfully refreshing, requires very little effort. Make sure, though, that you use apricots that are at their very best. Other light dessert wines can be used instead of Sauternes.

Provided by Yotam Ottolenghi

Categories     parfaits and trifles, dessert

Time 35m

Yield 4 servings

Number Of Ingredients 12

Scant 1/2 cup/100 milliliters Sauternes
1/2 lime
1/4 teaspoon vanilla bean paste (or 1/2 teaspoon pure vanilla extract)
1/3 cup/67 grams granulated sugar or caster sugar
6 medium ripe apricots (about 2/3 pound/280 grams), halved and pitted
3/4 cup/80 grams raw unsalted pistachios, toasted and finely chopped
2.8 ounces/80 grams hard amaretti cookies, such as Lazzaroni brand, roughly crumbled (you'll need two 2.3-ounce/65-gram packages)
1 tablespoons granulated sugar or caster sugar
8 ounces/140 grams mascarpone, at room temperature
1/2 cup/100 grams heavy cream (double cream), lightly whipped to soft peaks
1 teaspoon orange blossom water
1 teaspoon lime zest

Steps:

  • Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
  • Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
  • Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
  • To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

Nutrition Facts : @context http, Calories 595, UnsaturatedFat 18 grams, Carbohydrate 52 grams, Fat 41 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 19 grams, Sodium 312 milligrams, Sugar 35 grams

ALMOND PRALINE SEMIFREDDO WITH GRAPPA-POACHED APRICOTS



Almond Praline Semifreddo with Grappa-Poached Apricots image

Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold") is like a softly set ice cream that doesn't require churning. Grappa lends the poached fruit character and depth.

Provided by Ruth Cousineau

Categories     Milk/Cream     Food Processor     Mixer     Egg     Frozen Dessert     Apricot     Almond     Grappa     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

For semifreddo:
1/3 cup plus 1/4 cup sugar, divided
1/3 cup sliced almonds with skin (1 ounce), toasted and cooled
2 large eggs
1/8 teaspoon pure almond extract
1 1/2 cups chilled heavy cream
For apricots:
1 cup water
2/3 cup sugar
1 (3-inch) strip lemon zest
1/2 cup grappa
8 firm-ripe apricots (1 1/2 to 1 3/4 pounds), halved and pitted
1 tablespoon fresh lemon juice

Steps:

  • For semifreddo:
  • Line a lightly oiled 8 1/2-by 4 1/2-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Lightly oil a baking sheet.
  • Cook 1/3 cup sugar in a dry small heavy skillet over medium heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until a deep golden caramel.
  • Stir in almonds to coat and scrape onto baking sheet. Cool, then break into pieces. Pulse in a food processor until praline is finely ground (do not grind to a paste).
  • Beat eggs and remaining 1/4 cup sugar with a pinch of salt in a 2-quart metal bowl set over a pot of simmering water using a handheld electric mixer at high speed until tripled in volume and very thick, about 8 minutes. Remove bowl from heat and continue to beat until mixture is cooled to room temperature, about 5 minutes. Stir in extract.
  • With cleaned beaters, beat cream until it just holds stiff peaks. Fold about one third of whipped cream into egg mixture to lighten, then fold in remaining cream and all but 1 tablespoon praline gently but thoroughly (reserve 1 tablespoon praline for garnish). Spoon into loaf pan and freeze, covered, until firm, at least 6 hours.
  • Poach apricots:
  • Bring water, sugar, and zest to a simmer in a 12-inch heavy skillet, stirring until sugar has dissolved. Simmer 5 minutes. Add grappa and return to a simmer. Toss apricots with lemon juice, then put, cut sides down, in grappa syrup and simmer 5 minutes. Turn apricots over and simmer until just tender, 1 to 3 minutes more.
  • Transfer apricots with a slotted spoon to a 13-by 9-inch dish, arranging them in 1 layer. Boil syrup in skillet until reduced to about 1/2 cup, about 3 minutes, and pour over apricots. Cool to room temperature.
  • Uncover semifreddo and invert onto a chilled platter, using plastic wrap to help pull it from mold. Sprinkle reserved praline on top. Slice semifreddo crosswise and serve with apricots and syrup.

APRICOTS WITH MASCARPONE CREAM



Apricots with Mascarpone Cream image

Fresh ripe apricots stuffed with a slightly sweetened mascarpone cheese drizzled with a sweet honey balsamic sauce. You can use a piping bag for the cream to make this look extra fancy

Provided by Michelle Berger

Categories     Desserts

Time 30m

Yield 8

Number Of Ingredients 10

1 cup whipping cream
3 tablespoons white sugar
4 ounces mascarpone cheese
2 tablespoons apricot nectar
½ teaspoon vanilla extract
1 pinch ground cardamom
3 tablespoons apricot preserves
¼ cup honey
1 tablespoon balsamic vinegar
8 fresh apricots, pitted and halved

Steps:

  • Beat the cream in a chilled bowl with an electric mixer until soft peaks form. Beat in the sugar and set aside. In another bowl, whip the mascarpone cheese with an electric mixer until very soft; beat in the apricot nectar, vanilla extract, and cardamom. Gently fold the mascarpone mixture into the whipped cream.
  • Place the apricot preserves and honey into a microwave-safe bowl and heat in microwave oven until warm but not hot, about 30 seconds. Mix well and stir the balsamic vinegar into the honey mixture.
  • Stuff each apricot half with a dollop of the mascarpone cream and place the filled apricot halves on a serving dish. Drizzle the fruit and plate with balsamic sauce and serve.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 23.9 g, Cholesterol 58.3 mg, Fat 17.7 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 10.4 g, Sodium 23.2 mg, Sugar 20.7 g

PISTACHIO AND DRIED-APRICOT RUGELACH



Pistachio and Dried-Apricot Rugelach image

Simmered dried apricots with a hint of vanilla are a perfect combination of tart and sweet. (We tested apricot jam in this filling, and it wasn't the same.) The mixture is slathered on rounds of cream-cheese dough, which is sliced into wedges and rolled into crescents before baking. The dough and filling can be made a couple of days in advance and refrigerated to make assembly easier (the dough disks wrapped in plastic, the filling in an airtight container).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 4h45m

Yield Makes 32

Number Of Ingredients 12

2 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1/4 teaspoon kosher salt
2 cups all-purpose flour, plus more for dusting
2 cups dried apricots
2/3 cup granulated sugar
1 teaspoon pure vanilla extract
Pinch of kosher salt
1 cup shelled pistachios, preferably Sicilian
1 large egg, lightly whisked
Sanding sugar, for sprinkling

Steps:

  • Dough: In the bowl of an electric mixer, beat butter with cream cheese, granulated sugar, and salt on medium-high speed until fluffy, about 2 minutes. Add flour and beat on low until just combined. Divide dough into 3 disks; wrap each in plastic and refrigerate until firm, at least 1 hour and up to overnight.
  • Filling: In a small saucepan, bring apricots, 1 1/3 cups water, granulated sugar, vanilla, and salt to a boil. Reduce heat to low; simmer until apricots are tender and most of liquid has been absorbed, 12 to 14 minutes. Transfer apricot mixture to a food processor and pulse until smooth. Let cool completely. (You should have about 2 cups filling; if not, thin slightly with water, a teaspoon at a time.)
  • Meanwhile, finely grind pistachios in food processor. On a lightly floured surface, roll out one disk of dough to a 10-inch circle, 1/8 inch thick. Spread evenly with 2/3 cup apricot mixture. Sprinkle with 1/4 cup ground pistachios. With a pizza wheel, cut circle into quarters, then cut each quarter in half, then in half again, so you have 16 wedges. Starting at outside edge of each wedge, roll up into a crescent shape. Arrange 1 inch apart on a parchment-lined baking sheet. Brush with beaten egg, and sprinkle with sanding sugar and 1 tablespoon ground pistachios. Refrigerate until firm, about 30 minutes. Repeat with remaining dough.
  • Preheat oven to 325 degrees. Bake, rotating sheets halfway through, until golden brown, 35 to 40 minutes. Transfer rugelach on sheets to wire racks; let cool completely. Rugelach can be stored in an airtight container at room temperature up to 3 days.

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