Apricot recipes -- fresh and dried, sweet and savory
- 1
Total time: 15 minutes, plus marinating time Servings: 6 Note: From test kitchen director Donna Deane.
- 2
Total time: About 2 hours Servings: 8 Note: The recipe for the crust is from “Local Flavors” by Deborah Madison.
- 3
Serves: 10 For the almond cake: Our recipes, your kitchen: If you try this or any other recipe from the L.A.
- 4
Total time: 2 1/2 hours (includes rising time) Servings: Makes 24 pieces Note: Use dried figs instead of apricots, if you like.
- 5
Total time: 40 minutes, plus cooking time (3 to 4 hours on high; 6 to 8 hours on low) Servings: 6 to 8 Note: Serve the tagine spooned over couscous or rice.
- 6
Total time: 40 minutes Servings: 12 Note: From Donna Deane 2/3 cup yellow cornmeal 1 1/3 cups flour 1/3 cup sugar 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup dried apricots, chopped 1 tablespoon minced fresh rosemary 1 egg 1 1/4 cups buttermilk 3 tablespoons butter, melted Dried cranberries for garnish Rosemary sprigs for garnish 1.
- 7
Total time: 1 hour, plus overnight chilling Servings: Makes about 5 1/2 dozen Note: From test kitchen director Donna Deane 1/2 cup pine nuts 2 1/2 cups flour 1/4 teaspoon salt 1 cup butter 1 1/4 cups confectioners sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons finely chopped thyme 1 cup finely chopped dried apricots 1.
- 8
Total time: 1 hour, 5 minutes Servings: 6 12 small to medium apricots, halved and pitted 2 tablespoons honey 2 tablespoons ( 1/4 stick) butter 2 tablespoons brown sugar 1.
- 9
Servings: 8 Note: From a May 28, 1992 story by Russ Parsons.
- 10
Total time: 15 minutes Servings: Makes about 1 1/4 cups to fill 3 rugelach pastry rolls (see accompanying recipe) Note: From Times test kitchen director Donna Deane 1/4 cup walnuts 1/2 cup dried apricots, chopped 1/2 cup golden raisins, chopped 1/2 teaspoon grated orange zest 2 tablespoons packed light brown sugar 1.
- 11
Total time: 1 hour, 10 minutes Servings: 12 Note: From executive chef Terry Sheehan at the Ahwahnee hotel.
