Best Poached Apricots Recipes

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CHILLED POACHED APRICOTS WITH WHIPPED CREAM



Chilled Poached Apricots with Whipped Cream image

Muscat syrup and whipped cream with cardamom enhance poached apricots. Apricots from the garden or farmers' market are usually small. Use two or three halves per person, depending on the size of the fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

1 bottle (375 milliliters) Muscat de Beaumes-de-Venise (1 1/2 cups)
1 1/2 cups water
1/4 cup sugar
8 to 12 apricots (about 1 pound), halved and pitted
1 cup heavy cream, well chilled
1/4 teaspoon ground cardamom (optional)

Steps:

  • Bring wine, water, and sugar to a simmer in a medium saucepan over high heat, stirring until sugar dissolves. Add apricots, pushing down gently, so fruit is submerged. Reduce heat to medium, and let simmer just until apricots are tender, 2 to 4 minutes, depending on ripeness and size of fruit.
  • Using a slotted spoon, gently transfer apricots to a dish. Pour in enough poaching liquid to cover fruit (about 1 cup), and cover with parchment. Let remaining liquid simmer over medium-high heat until reduced by half and lightly syrupy, about 10 minutes; strain. Refrigerate apricots and syrup separately, for 30 minutes.
  • Just before serving, beat cream until soft peaks form. Gently whisk in 1/4 cup cooled syrup, and season with cardamom if desired. Divide apricots among 8 dessert bowls, and drizzle with syrup. Top each with a large dollop of 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

POACHED APRICOTS WITH ROSEWATER



Poached apricots with rosewater image

This low-fat, simple dessert combines tender fruit and fragrant syrup

Provided by Good Food team

Categories     Dessert, Dinner

Time 30m

Number Of Ingredients 5

50g golden caster sugar
400g ripe apricot , halved and stoned
few drops rosewater
Greek yogurt , to serve
handful pistachios , roughly chopped, to serve

Steps:

  • Put the sugar into a medium pan with 150ml water. Heat gently until the sugar dissolves, then add the apricots and simmer for 15 mins until soft. Take off the heat, splash in the rosewater and leave to cool. Spoon into glasses to serve, topped with a few dollops of the yogurt and a scattering of nuts.

Nutrition Facts : Calories 161 calories, Carbohydrate 41 grams carbohydrates, Sugar 41 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

SIMPLE POACHED APRICOTS



Simple Poached Apricots image

These apricots pair well with vanilla all-natural frozen yogurt, as pictured.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Number Of Ingredients 4

3 cups water
1/4 cup plus 1 tablespoon agave nectar (more if desired)
4 strips organic orange peel, each about 3 inches long
6 medium-ripe apricots (about 1 pound), pitted and cut into sixths or quarters

Steps:

  • Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
  • Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
  • Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.

Nutrition Facts : Calories 502 g, Fat 2 g, Protein 6 g

HONEY VANILLA POACHED APRICOTS



Honey Vanilla Poached Apricots image

Categories     Fruit     Dessert     Poach     Quick & Easy     Low Sodium     Apricot     Vanilla     Summer     Honey     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 2

Number Of Ingredients 5

1 cup water
3 tablespoons honey
3 tablespoons sugar
1/2 vanilla bean, halved lengthwise
3/4 pound fresh apricots, halved lengthwise and pitted

Steps:

  • In a 1 1/2-quart saucepan simmer water, honey, sugar, and vanilla bean, covered, 5 minutes. Add apricots and simmer, covered, until just tender but not falling apart, 2 to 5 minutes, depending on ripeness of fruit.
  • Transfer apricots with a slotted spoon to a bowl and boil syrup until reduced to about 1/2 cup. Pour syrup over apricots and chill 25 minutes.

POACHED APRICOTS



Poached Apricots image

Provided by Food Network

Time 10h10m

Yield 6 servings

Number Of Ingredients 7

1/2 pound of dried apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1/2 cup drained yogurt
1/2 cup ricotta
3 tablespoons unsalted pistachio nuts, peeled and chopped

Steps:

  • Wash and then soak the dried apricots in 2 cups of water overnight.
  • Pre-heat the oven to 300 degrees.
  • Drain the apricots over a bowl. Transfer the liquid to a saucepan and add the sugar, cardamom pods, and lemon juice. Bring to a boil and add the apricots. Cover the apricots with a small sheet of parchment paper. Cover the pan and poach the apricots in a 300-degree oven for 1 1/2 hours. Then let the apricots cool in their liquid; then chill.
  • Just before serving, lift out the apricots to drain. Mix the yogurt and ricotta together, open each apricot and stuff it with the yogurt mixture. Place the stuffed apricots on a serving plate, spoon over a little syrup. Garnish with pistachios. Recommended drink: Camomile Tea, infused with cardamom, cinnamon and clove

POACHED APRICOTS



Poached Apricots image

Use this in our Floating Islands with Ricotta Cream and Poached Apricots.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 30 apricots

Number Of Ingredients 4

30 dried apricots, preferably California
2 cups water
1 1/2 cups sugar
1/2 vanilla bean, split and scraped, pod reserved for another use

Steps:

  • Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.

VANILLA-POACHED APRICOTS WITH ZABAGLIONE



Vanilla-Poached Apricots with Zabaglione image

Categories     Mixer     Citrus     Egg     Fruit     Dessert     Spring     Summer     Gourmet     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 11

For apricots
1/2 vanilla bean, halved lengthwise
1 1/2 cups water
1 cup sugar
3 (4- by 1-inch) strips fresh lemon zest
1/8 teaspoon salt
1 1/4 pounds firm-ripe fresh apricots, halved lengthwise and pitted
For zabaglione
3 large egg yolks
1/3 cup sugar
2 tablespoons dry white wine (preferably Swiss)

Steps:

  • Poach apricots:
  • Scrape seeds from vanilla bean into a 2-quart saucepan, then add pod, water, sugar, zest, and salt. Bring to a boil, uncovered, over high heat, then boil 1 minute.
  • Carefully add apricots, then reduce heat and poach at a bare simmer, turning over once, until fruit is tender but still holds its shape and skins are still intact, 2 to 6 minutes. Transfer apricots and syrup to a large shallow bowl and cool to room temperature, about 1 1/2 hours.
  • Make zabaglione:
  • Beat together yolks, sugar, and wine in a deep 4-quart metal bowl with a handheld electric mixer at medium speed or whisk vigorously until combined well.
  • Set bowl over a 4-quart pot of barely simmering water and beat mixture until tripled in volume, 5 to 6 minutes.
  • To serve:
  • Spoon 2 or 3 apricot halves into each of 6 glasses and top with zabaglione. Serve immediately.

POACHED APRICOTS



Poached Apricots image

Provided by Jonathan Reynolds

Categories     easy, quick, side dish

Time 30m

Yield 3 cups

Number Of Ingredients 1

12 ounces dried Turkish apricots

Steps:

  • Simmer apricots in water to cover until very soft, about 25 minutes. Chop if desired and serve on their own or with toast, pancakes, French toast, cereal or yogurt.

Nutrition Facts : @context http, Calories 82, UnsaturatedFat 0 grams, Carbohydrate 19 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2 milligrams, Sugar 16 grams

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.

ZABAGLIONE WITH POACHED DRIED APRICOTS AND CURRANTS



Zabaglione with Poached Dried Apricots and Currants image

Serve this Zabaglione with our Poached Dried Apricots and Currants.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 cups

Number Of Ingredients 6

1/2 cup sugar
1 tablespoon finely grated orange zest
1/2 vanilla bean, split and scraped, pod reserved for another use
8 large egg yolks
1/2 cup Vin Santo or other sweet white dessert wine
Pinch of sea salt

Steps:

  • Rub together sugar, zest, and vanilla seeds in a medium heatproof bowl using your fingers. Add yolks. Whisk until pale and creamy. Whisk in Vin Santo and salt. Set bowl over a pan of simmering water, and whisk until mixture thickens and doubles in volume, about 10 minutes. Serve warm.

POUND CAKE WITH GRAND MARNIER-POACHED APRICOTS



Pound Cake with Grand Marnier-Poached Apricots image

Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.

Provided by Melissa Hamilton

Categories     Cake     Dessert     Bake     Thanksgiving     Apricot     Birthday     Shower     Engagement Party     Party     Potluck     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 18

Cake:
2 cups (4 sticks) unsalted butter, room temperature, plus more for pan
3 cups all-purpose flour, plus more for pan
1 teaspoon kosher salt
1/2 teaspoons cream of tartar
1/2 teaspoons ground cardamom
2 cups superfine sugar
6 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
Apricots and assembly:
2/3 cup Grand Marnier
2/3 cup granulated sugar
2 cups dried apricots (about 8 ounces)
1 1 1/2" piece peeled ginger, sliced
Lightly sweetened whipped cream (for serving)
Special Equipment
A 10"-diameter tube pan or angel food cake pan

Steps:

  • For cake:
  • Place a rack in middle of oven; preheat to 325°F. Butter and flour pan. Whisk salt, cream of tartar, cardamom, and 3 cups flour in a medium bowl.
  • Using an electric mixer on high speed, beat 2 cups butter until very light and fluffy, about 5 minutes. Reduce speed to low and gradually add superfine sugar. Increase speed to high and beat until very light and creamy, 6-8 minutes longer. Add eggs 1 at a time, beating to blend between additions. Beat in cream and vanilla. Reduce speed to low; gradually add dry ingredients, mixing until mostly combined. Finish mixing with a rubber spatula just until combined. Scrape batter into prepared pan.
  • Bake cake, rotating halfway through, until top is golden brown and a tester inserted into the center comes out clean, 70-80 minutes. Transfer pan to a wire rack; let cake cool completely before turning out.
  • DO AHEAD: Cake can be baked 3 days ahead. Store tightly wrapped at room temperature.
  • For apricots and assembly:
  • Bring Grand Marnier, granulated sugar, and 2/3 cup water to a boil in a small saucepan, stirring to dissolve sugar. Add apricots and ginger, reduce heat to low, and simmer gently until apricots are very soft, 20-25 minutes. Let cool.
  • Remove ginger just before serving. Serve cake with apricots and syrup and whipped cream.
  • DO AHEAD: Apricots can be poached 1 week ahead. Cover and chill.

VANILLA PANNA COTTA WITH POACHED APRICOTS



Vanilla Panna Cotta with Poached Apricots image

The floral sweetness and slightly astringent tanginess of poached apricots makes them an ideal topping for mellow-flavored panna cotta.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 5

3 teaspoons unflavored gelatin
4 cups heavy cream
1 cup sugar
1/2 vanilla bean, split lengthwise and scraped
16 Poached Apricot Halves

Steps:

  • Prepare an ice bath; set aside. Place 3 tablespoons cold water in a large bowl, and sprinkle with gelatin. Let stand until gelatin has softened, about 5 minutes.
  • Combine the cream and sugar in a medium saucepan over medium-high heat. Add vanilla bean and scrapings. Gently simmer mixture until bubbles form around sides of pan, about 5 minutes. Remove from heat, and let cool slightly. Discard vanilla pod.
  • Pour hot cream mixture into gelatin mixture, and whisk until combined. Set bowl in the ice bath. Let cool completely, stirring frequently. Strain the mixture through a fine sieve into a medium bowl. Divide among eight custard cups. Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
  • To serve, remove the custard from refrigerator, uncover, and top each portion with two poached apricot halves.

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.

CHAI-POACHED APRICOTS AND PLUMS



Chai-Poached Apricots and Plums image

More elegant than jam but just as handy, this compote goes with almost everything.

Categories     Tea     Dessert     Poach     Quick & Easy     Apricot     Plum     Vanilla     Vegan     Gourmet     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 4 cups

Number Of Ingredients 5

3/4 cup sugar
1/2 vanilla bean
6 oz dried Angelino plums* (1 1/4 cups)
6 oz dried California apricots** (1 1/4 cups)
2 chai tea bags

Steps:

  • Combine sugar and 3 cups water in a 3- to 4-quart saucepan. Halve vanilla bean lengthwise with a paring knife and scrape seeds into pan, then add pod. Bring mixture to a boil, stirring occasionally until sugar is dissolved.
  • Add plums and simmer, uncovered, 3 minutes. Add apricots and tea bags and return to a simmer. Cook fruit, gently stirring once or twice, 5 minutes, then remove from heat.
  • Allow tea bags to steep with fruit in syrup 15 minutes (fruit will continue to soften as it steeps), then remove bags, gently squeezing liquid from them into syrup. Transfer compote to a bowl or jar and cool, gently stirring occasionally.
  • *Available at nutsonline.com.
  • **Available at apricot-farm.com.

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 MAHI MAHI (WITH MUSHROOMS AND APRICOTS)



Poached Mahi Mahi (with Mushrooms and Apricots) image

Make and share this Poached Mahi Mahi (with Mushrooms and Apricots) recipe from Food.com.

Provided by Derf2440

Categories     Mahi Mahi

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

3/4 ounce dried shiitake mushroom, quartered
1/4 cup dried apricot, chopped
1 1/2 cups boiling water
2 shallots, finely chopped
1 teaspoon coriander
1/2 lime, juice of
1/2 lime, zest of
1/4 cup powdered instant milk (reconstituted with water to make 1 cup)
salt and pepper
vegetable oil cooking spray
3/4 lb mahi mahi, fillet,skin on
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Quarter dried mushrooms and chop apricots
  • Place quartered mushrooms and apricots in a bowl and pour 1 1/2 cups boiling water over; let stand for 15 minutes; strain, reserving liquid
  • To the strained liquid add coriander, lime zest and juice, salt and pepper to taste
  • Reconstitute enough instant powdered milk to add to the strained liquid to make 2 cups, (about 1 cup); stir and set aside
  • Cut the Mahi Mahi fillet down the middle to make two steaks
  • In a nonstick, deep frypan, sprayed with veggie spray, over medium high heat, saute quartered mushrooms, chopped apricots and shallots for 4 minutes
  • Add Mahi Mahi fillets, skin side up, cook for 1 minute
  • Add reserved liquid mixture, bring to simmer and simmer for 8 minutes or until fish flakes
  • Remove fish and place on platter skin side down and keep warm
  • Make a slurry of the cornstarch and cold water, add to frypan, stir and bring to boil, cook for 2 minutes or until liquid thickens
  • Pour thickened mushroom/apricot sauce over Mahi Mahi fillets and serve

Nutrition Facts : Calories 326.6, Fat 5.7, SaturatedFat 3, Cholesterol 139.6, Sodium 218.8, Carbohydrate 32.2, Fiber 2.5, Sugar 17.4, Protein 37.8

POACHED APRICOTS WITH GREEK YOGURT



Poached Apricots With Greek Yogurt image

A luscious treat by Antony Worrall Thompson. It has such a rich texture. I even added a few strands of saffron before placing it in the oven. I didn't have Greek yogurt so I used normal yogurt that I had placed in a strainer for about 5 hours, worked just fine. Prep. time does not include overnight soaking time.

Provided by Nabiha

Categories     Dessert

Time 1h35m

Yield 3-4 serving(s)

Number Of Ingredients 10

125 g turkish dried apricots or 125 g california dried apricots
1 1/2 cups water
1/8 cup sugar
1/2 tablespoon honey
1/2 tablespoon rose water
2 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1/2 cup thick Greek yogurt
7 unsalted almonds, flaked and toasted
pomegranate seeds (optional)

Steps:

  • Wash the apricots and soak in the water overnight. Remove the apricots from the water and set aside.
  • Preheat oven to 300 F (150 C).
  • Take the apricot water and put in a saucepan with the sugar, honey, rosewater, cardamom and lemon juice and heat.
  • Add the apricots once it comes to a boil.
  • Cover the apricots with wet parchment paper, put the lid on the pan and place in oven.
  • Cook for 1 and a half hours.
  • Remove from oven and allow to cool in the syrup.
  • Spoon over the Greek yogurt and serve with flaked almonds and pomegranate seeds, if desired.

Nutrition Facts : Calories 161.9, Fat 1.9, SaturatedFat 0.1, Sodium 8, Carbohydrate 38, Fiber 3.4, Sugar 33.6, Protein 2.1

POACHED APRICOTS IN VANILLA-THYME SYRUP WITH CRèME FRAîCHE



Poached Apricots in Vanilla-Thyme Syrup with Crème Fraîche image

Categories     Milk/Cream     Fruit     Herb     Brunch     Dessert     Poach     Quick & Easy     Lemon     Apricot     Vanilla     Summer     Thyme     Simmer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 vanilla bean, halved lengthwise
3 cups water
2 cups sugar
5 (3- by 3/4-inch) strips fresh lemon zest
2 large sprigs fresh thyme
10 fresh apricots, halved and pitted (1 3/4 pound)
Accompaniment: crème fraîche

Steps:

  • Scrape seeds from vanilla bean with tip of a sharp knife into a 2-quart saucepan and add pod, water, sugar, zest, and thyme sprigs. Bring to a boil, stirring until sugar is dissolved, then add apricots and simmer, stirring once or twice, until tender, 2 to 6 minutes (depending on ripeness).
  • Spoon syrup over warm apricots in bowls and top with dollops of crème fraîche.

POACHED APRICOTS WITH KAYMAK



Poached Apricots With Kaymak image

Provided by Florence Fabricant

Categories     dinner, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 6

1/2 pound large dried Turkish apricots
1/4 cup sugar
3 cardamom pods, crushed and seeded
1 teaspoon fresh lemon juice
1 cup kaymak, very thick yogurt or mascarpone (see note)
3 tablespoons finely chopped peeled unsalted pistachios

Steps:

  • Place apricots in 2 cups water, and soak overnight.
  • Preheat oven to 300 degrees. Pour soaking liquid into 1-quart ovenproof saucepan. Add sugar, cardamon seeds and lemon juice, and bring to boil. Add apricots. Moisten and crumple a small sheet of parchment paper, and cover apricots. Cover saucepan, and bake in oven for 1 1/2 hours. Allow apricots to cool in syrup, and then refrigerate until well chilled.
  • Drain apricots, reserving syrup. Split each, and fill with kaymak, yogurt or mascarpone. Arrange in shallow serving dish, spoon some syrup over apricots, scatter with pistachios and serve.

Nutrition Facts : @context http, Calories 116, UnsaturatedFat 3 grams, Carbohydrate 17 grams, Fat 5 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 19 milligrams, Sugar 14 grams

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