any good recipes for apricots?

Answer 1

Need I say more?

http://www.califapricot.com/recipes.html

Answer 2

These were a hit.

1 cup water
1/3 cup dry white wine
1/4 cup white sugar
1 small vanilla bean or 1/2 large vanilla bean
1 lb fresh ripe but not mushy apricots, halved and pitted

In a medium saucepan, stir sugar into water and wine.
Slit vanilla bean open along the side and spread it apart exposing the tiny dot-like seeds.
Cut the vanilla bean crosswise into several pieces and place them in the pan.
Bring mixture to a boil, reduce heat to simmer, cover and cook 5 minutes.
Add apricots; shake them to settle them into liquid.
Heat just until mixture begins to boil.
Apricots should be tender but not falling apart.
Cook slightly longer if fruit is still firm.
Using a slotted spoon, gently remove apricots, leaving liquid in pan.
With cover off, reduce poaching liquid to about 1/2 cup.
Remove and discard vanilla bean pieces.
Pour concentrated syrup over apricots.
Cool; chill if time permits before serving

Answer 3

Yes and this one is just yummy!

Take a whole bunch of apricots and put them in a brown paper bag in a dark cool place for at least four moon cycles.

Then, right before a full moon, remove the bag of apricots and throw the apricots away. Eat the bag. Yum!

Answer 4

sry i never like apricots u should just go out nd buy it instead

Answer 5

APRICOT TART WITH PISTACHIO-ALMOND FRANGIPANE
Frangipane is a classic pastry filling with ground almonds. Here, pistachios are also added. Both the pastry and the filling can be made one day before baking.
Crust
1 1/2 cups all purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled whipping cream
1 large egg yolk
Filling
1/2 cup shelled natural unsalted pistachios (about 2 ounces)
1/2 cup slivered almonds (about 2 ounces)
1/2 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

9 large apricots, halved, pitted

Glaze
1/3 cup apricot jam
2 teaspoons water
Chopped pistachios




For crust:
Combine flour, sugar, and salt in processor; blend 5 seconds. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add cream and egg yolk. Using on/off turns, blend until moist clumps form. Gather dough into ball. Press over bottom and up sides of 10-inch-diameter tart pan with removable bottom. Pierce crust all over with fork. Cover and refrigerate at least 1 hour and up to 1 day.
For filling:
Combine pistachios, almonds, and sugar in processor. Blend until nuts are finely ground. Add butter and blend to paste consistency. Using on/off turns, mix in egg and both extracts. (Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.)

Preheat oven to 375°F. Bake chilled crust until light golden, pressing any bubbles with back of fork, about 18 minutes. Cool crust on rack 15 minutes.

Spread filling evenly in crust. Arrange apricot halves, cut side down, close together in concentric circles atop filling, fitting in as many as possible. Bake tart until filling is lightly browned and set and apricots are tender, about 55 minutes. Cool tart completely on rack.

For glaze:
Combine jam and 2 teaspoons water in heavy small saucepan. Simmer over medium-low heat 1 minute, stirring constantly. Strain glaze into small bowl. Push up pan bottom to release tart. Place tart on platter. Brush glaze over tart. Sprinkle chopped pistachios around edge of tart. (Can be prepared 8 hours ahead; let stand at room temperature.)

Makes 10 to 12 servings.
Bon Appétit
June 2002

*If you don't have pistachios, use almonds. I just replace the the almonds and pistachios with 1 cup almond flour, and the decorative use of pistachios, replace with a sprinkling of sliced almonds.

Answer 6

Title: Recipe: Applets, Cotlets and Fruit Jellies

Board: Holiday Cooking and Baking at Recipelink.com
From: Kim, WA 11-3-2002
RE: ISO: Applets and Cotlets
MSG ID: 214344

Applets

2 c. unsweetened applesauce
2 Tbsp. unflavored gelatin
1/4 c. cold water
1 tsp. vanilla
4 c. sugar
1 c. chopped walnuts

Combine applesauce, sugar (put gelatin in 1/4 cup water)and gelatin mixture in a kettle. When this comes to a boil, let boil 20 minutes. Take off heat and add chopped walnuts and vanilla. Pour into a square greased pan and let set overnight.
In the morning, cut in small squares and roll in powdered sugar.

Applets

3 pkg. Knox gelatine
1 1/4 c. applesauce
2 c. sugar
2 Tbsp. lemon juice
1 tsp. vanilla
1/4 tsp. orange extract
1 c. walnuts, finely chopped

Soak gelatine in 1/2 cup applesauce for 10 minutes. Combine 3/4 cup sauce with sugar; bring to a boil. Gradually, add gelatine; stir until dissolved. Return to gentle boil for 20 minutes, stirring constantly. Stir in extracts and nuts; pour into 8 x 12-inch buttered pan. Chill 24 hours; cut into cubes and roll in powdered sugar.
Note: If apricot or peach is substituted, omit orange extract.

Applets

1 c. frozen apple juice concentrate, undiluted
1 c. applesauce
1/2 c. cornstarch
2/3 c. chopped nuts
1 tsp. vanilla
2 Tbsp. finely chopped nuts
coconut (optional)

Mix cornstarch with apple juice concentrate. Add
applesauce and cook until thickened, stirring constantly. Add nuts and vanilla. Pour into 9-inch square pan. Sprinkle with finely chopped nuts. Refrigerate until cold. Cut into squares. Roll in coconut, if desired, or keep plain. Dry in the open air. Store in tightly closed container in a cool, dry place or refrigerate.

Fruit Jellies

4 envelopes unflavored gelatin
1 1/4 c. cold water
1 (6 oz.) can frozen or canned grape or orange juice

Sprinkle gelatin over water in medium-sized saucepan. Stir over low heat about 5 minutes until gelatin is completely dissolved. Remove from heat and stir in juice. Pour into a square pan. Refrigerate 2 hours or more until firm. Cut into squares. Jellies will keep several days in refrigerator.

Aplets and Cotlets

2 c. thick unsweetened applesauce
3 envelopes unflavored gelatin
1 (3 oz.) pkg. lemon gelatin
2 Tbsp. cornstarch
4 c. sugar
2 tsp. lemon extract
2 c. chopped nuts
powdered sugar

For Aplets: Combine applesauce, gelatins, cornstarch and sugar, stir and cook over low heat to boiling, stirring constantly. Simmer 20 minutes. Remove from heat and add nuts and lemon extract, mix thoroughly. Pour into 9 x 13-inch pan lined with heavy duty aluminum foil. Do not grease. Leave in pan at room temperature 24 hours. Turn onto board covered with powdered sugar. Carefully remove foil. (May be a little sticky.) Cut in small pieces, roll in powdered sugar. Allow to air-dry 24 hours before storing in refrigerator or freezer.
For Cotlets: Substitute drained apricots, pureed in blender, for applesauce. Substitute orange gelatin (3 oz.) or apricot gelatin for the lemon gelatin. Omit lemon extract. Follow directions for Aplets. Makes about 2 pounds of candy.

Cotlets

2 c. dried apricots
1/4 c. gelatin
1 1/2 c. sugar
1 c. water
1/4 c. white corn syrup
3 Tbsp. lemon juice
1/2 tsp. grated lemon rind

Wash apricots. Cook in water to cover about 40 minutes. Press through sieve. Soak gelatin in 1 cup water 5 minutes. Mix all ingredients and cook 2 minutes over low heat, stirring constantly. Cool and pour into pan lined with waxed paper. Let stand overnight. Cut into squares and roll in powdered sugar.