Too Sweet Apricot Jam -- Recipes to use it up?
I usually buy large jars of apricot preserves for baking.
A few tips:
* Use melted to glaze fruit tarts
* Use when making thumbprint cookies or sandwich cookies.
* Melt, add liquer and use to moisten layers for cake or trifle.
* Add to Asian marinade/glaze for tibs, chicken etc.
You can refrigerate and keep for months.
I use the French BON MAMAN for the table (very cheap at SAHADI'S, cheaper actually than it is in France!)
Not exactly the use you asked for, but how about...
Bake small circular sugar or shortbread cookies - half with "holes", circular or any shape, in the center - the other half topped with a dollop of jam. Immediately on removal from oven, put one "punched" one on top of each "jam-topped" one and cool.
I'd make a trifle. You can use just about anything - it's sort of a sweet dumping ground
the basics are
lady fingers or similar type cookie and/or stale pound cake (cut into strips)
fresh fruit -- berries are nicest, but whatever is in season and ripe including bananas
jam - great to use up weird sweet gift jams btw
In a trifle dish (or any sort of bowl really, clear glass is best)
line the sides of the bowl with cake if you like, or some other kind of cookie
you put a layer of cookie/cake and then globs of too sweet jam and a scattering of fruit topped by a layer of whipped cream (or custard)
followed by another layer of cake etc etc until the bowl is filled. Top layer is whipped cream and best looking fruit
you can put a bit of rum or other dessert alcohol or extra pear poaching liquid on one of the middle layers . . .
refridgerate so it can set and meld together. fabulously delicious.
My first instinct is to pair it with an unsweetened or lightly sweetened cream dessert, like topping a homemade ice cream or a cheesecake.
I also like the notion of using it for a meat glaze - mixed with a little balsamic and warmed to spreading temperature, then used to glaze a ham, pork roast or maybe duck. I've used both orange and ginger marmalade that way, and I think your too-sweet jam would be just the thing. Might want to add a complimentary spice; I really like mace with peach or apricot, and it's really good with pork.
My immediate response is to make a dessert out of it - specifically, Apricot Victorian. This is a frozen concoction that has become a favorite with my family. The recipe is from Deedy Marble, who was the original owner/chef of The Governor's Inn in Ludlow, VT.
Governor's Inn Apricot Victorian
1 pound canned apricot halves, drained
1/4 cup lemon juice
1 lb.apricot jam
Purée apricots. Add lemon juice. Melt down apricot jam. Strain out solids (I use a food mill) and add liquid apricot to purée. Freeze in shallow container.
When ready to serve, place a small scoop (keep it small - this stuff is sweet and rich!) in a pretty stemmed glass or footed compote and cover w/2 oz. of heavy cream, which sort of solidifies over the frozen dessert.