If you love fruits, and you are an apricot fan, this compilation is right for you. Surf between the great variety of recipes this article contains…

Apricot Stuffed BBQ Chicken

Serves: 4

Ingredients

  • 2 whole chicken breasts, boned w/skin on
  • 1/2 cup dry stuffing mix
  • 1/4 cup chopped onion
  • 2 Tbsp. unsalted butter, melted
  • 1/2 tsp. ground ginger
  • 4 fresh apricots, halved
  • 1/2 cup apricot jam
  • 1 Tbsp. cider vinegar

Preparation

  1. Place chicken skin side down and pound with a mallet to flatten slightly.
  2. Combine stuffing mix, onion, butter, and 1/4 teaspoon ginger.
  3. Spoon stuffing mixture in a strip along center of each breast.
  4. Place apricot halves on top of stuffing.
  5. Wrap chicken around filling; tie each chicken roll with a string every 2 inches.
  6. Barbecue on rack about 5 1/2 inches above medium-hot coals for 15 minutes.
  7. Mix apricot jam, vinegar and remaining 1/4 teaspoon ginger.
  8. Brush jam mixture over chicken rolls; continue cooking until done.

Savory Fresh Apricot Bites

Ingredients

  • 4 oz. cream cheese
  • 12 apricots, halved
  • 1/2 cup pistachios, finely chopped

Preparation

  1. Stir cream cheese until smooth; spoon into apricot halves.
  2. Sprinkle with pistachios.
  3. Serve as an appetizer, snack or dessert.

Recipe taken from www.Califapricot.com

Apricot Sunshine Breakfast Cake

Ingredients

  • 8 fresh apricots
  • 1/4 cup soft shortening
  • 1 1/2 cups sifted flour
  • 1/2 tsp. salt
  • 1 or 2 Tbsp. butter or margarine
  • 12 walnut halves
  • 3/4 cup sugar
  • 1/2 cup milk
  • 2 tsp. baking powder
  • 1 egg
  • cinnamon (optional)

Preparation

  1. Heat oven to 375°.
  2. Mix sugar, egg and shortening thoroughly. Stir in milk.
  3. Blend in flour, baking powder and salt. Melt margarine or butter. Sprinkle as much cinnamon over brown sugar as you wish.
  4. Halve and pit apricots. Place rounded side up in rows of four. You may need fewer or more apricots, depending on their size.
  5. Spread cake mixture over apricots.
  6. Bake 25-35 minutes. When done place a plate over pan and flip cake out of pan.
  7. Place a walnut half in each apricot cup. Serve warm.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Apricot Ice Cream Pudding

Serves: 4

Ingredients

  • 1 package (3 1/4 oz) vanilla tapioca pudding
  • 1 teaspoon ground cinnamon
  • 4 fresh apricots
  • 1/2 pint vanilla ice cream

Preparation

  1. Prepare tapioca pudding according to package directions.
  2. When tapioca is removed from heat, stir in cinnamon.
  3. Pour into serving dishes and chill until set.
  4. Cut apricots into sections and arrange on tapioca.
  5. Cut ice cream into cubes and drop in center of tapioca an apricots.
  6. Serve at once.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Fresh Apricot Ripple Ice Cream

Serves: 6 – 8

Ingredients

  • 1 1/2 cups pureed or mashed fresh apricots
  • 1 Tbsp. fresh lemon juice
  • 3/4 cup sugar
  • 1 quart vanilla ice cream
  • 1/2 cup heavy cream
  • 1/4 teaspoon almond extract

Preparation

  1. Mix puree with lemon juice and sugar.
  2. Chill for 30 minutes.
  3. Soften ice cream slightly.
  4. Whip cream and add flavoring.
  5. Mix puree, ice cream and cream quickly but not thoroughly- just enough for a ripple effect.
  6. Freeze until firm.
  7. Serve with additional fresh apricots for a tangy topping.

Recipe taken from California Apricot Advisory Board Recipe Booklet.

Mixed Greens with Apricot Vinaigrette, Goat Cheese & Walnuts

Ingredients

  • Fresh Apricots, sliced
  • 1 Tbsp. balsamic or red wine vinegar
  • 1 Tbsp. water
  • 1 small clove garlic
  • 1/2 tsp. fresh thyme or 1 tsp. dried thyme
  • 1 Tbsp. olive oil
  • 8 cups mixed greens
  • 3 oz. goat cheese
  • 1/4 cup chopped walnuts
  • Black pepper to taste

Preparation

  1. In food processor or blender combine 6 apricot halves with vinegar, water, garlic & thyme, blend until smooth.
  2. Add olive oil and continue blending for 15 seconds; chill.
  3. Crumble goat cheese into salad and add additional apricot slices.
  4. Mix with apricot vinaigrette and walnuts.

Apricot Cheese Tart

Ingredients

  • 36 oz. cream cheese
  • 6 oz. granulated sugar
  • 6 oz. heavy cream
  • 6 eggs
  • 2 oz. orange liqueur
  • Apricots, halved
  • 3 11″ prebaked tart shells
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. lemon peel
  • 12 oz. red currant jelly
  • 6 oz. sliced almonds
  • 1 1/2 oz lemon juice

Preparation

  1. Beat cream cheese and sugar with electric mixer, until smooth.
  2. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon peel.
  3. Pour mixture into tart shells, dividing evenly.
  4. Bake at 350° for 15 min (or until set).
  5. Arrange apricot halves over baked tart in concentric circles (make sure apricots are dry!)
  6. Melt jelly in saucepan over low heat.
  7. With pastry brush, apply thin glaze of jelly over apricots and filling.
  8. Garnish with almonds. Cover and refrigerate until served.

Have fun, and keep Natural.

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