297520 Thu Jun 17 19:05:08 -0700 2004 5 27 General Chowhounding Topics 0 1642139 I bought apricots at the farmer's market to make a tart or another dessert to take to a friend's house tomorrow -- does anyone have a good recipe to share? Thank you for your help! Thu Jun 17 19:05:08 -0700 2004 0 AndieCat 1 1642152 Here are two recipes that actually call for canned apricots. I imagine that you can use fresh, cooked apricots and probably get a fresher, cleaner taste. The first is a prize-winner for the US World Pastry Cup Team a number of years ago. It's got a lot of ingredients and is a little bit labor intensive, but so different from anything I'd ever tasted! In a good way! The second is a lovely frozen dessert originated by Deedy Marble, original owner of the Governor's Inn in Ludlow, VT. Incredibly easy and really luscious. Probably one of my top ten favorite desserts. * * * * * * * * * * * * Apricot and Tuaca Risotto US World Pastry Cup Team 8 Servings 6 cups canned apricots, chopped 4 cups reserved apricot juice 2 tablespoons lemon juice 5 tablespoons unsalted butter 2 cups Italian arborio rice ¼ teaspoon grated nutmeg ½ cup Tuaca liqueur 3 tablespoons granulated sugar ¼ pound mascarpone cheese toasted almonds and semisweet chocolate shavings, for garnish 1. Put the chopped apricots, juice and lemon juice in a nonreactive saucepan and boil for 3 minutes. Set it aside. 2. Put half the butter in a saucepan and melt it. Add the nutmeg and rice, stir, and then add the liqueur. Cook and stir over moderately high heat until the liquid is absorbed. 3. Take the saucepan off the heat and stir in the rest of the butter, the apricot mixture, the sugar and the mascarpone. 4. Spoon the mixture into a serving bowl or into individual serving dishes. Sprinkle with toasted almond and semi-sweet chocolate shavings (made by using a vegetable peeler on a block of semi-sweet chocolate). * * * * * * * * * * * * Governor's Inn Apricot Victorian 1 pound canned apricot halves, drained 1/4 cup lemon juice 1-lb. apricot jam heavy cream Purée apricots. Add lemon juice. Melt down apricot jam. Strain out solids and add liquid apricot to purée. Freeze in shallow container. When ready to serve, place a small scoop in a footed glass compote and cover w/2 oz. of heavy cream. The cream coats the iced apricot and takes on an interesting texture. Thu Jun 17 20:43:03 -0700 2004 1642139 0 Deenso 1 1642162 This is an apricot galette, adapted from a recipe of Alice Water's that ran in the NYT a few years ago. Note that apricots can actually get tarter as they cook;you might want to add more sugar than you think. Apricot Galette Crust: 1 cup flour 1 tsp sugar 1/8 tsp. salt 6 Tb butter 3-4 TB ice water "Fairy Dust" 1 TB ground almonds 1 TB flour 2 amaretti, smashed to crumbs 1 TB sugar Fruit 1/3 cup plus 2 TB sugar 1 1/2 lb. apricots, halved and pitted 1 tb butter, melted Mix flour, salt, and sugar. Cut in butter, add ice water to make a pliable dough. Chill at least 30 minutes. Preheat oven to 400 degrees. Mix almonds, flour, amaretti, and sugar to make "fairy dust." Roll dough out on a parchment or foil-covered baking sheet. Sprinkle "fairy dust" on dough. Cover with apricots, leaving a 2-inch bare ring around edge. Sprinkle apricots with 1/3 cup sugar. Fold edges of dough around apricots. Brush edge with melted butter and sprinkle with sugar. Bake 35-45 minutes. Thu Jun 17 23:08:01 -0700 2004 1642139 0 dixieday 1 1642199 Very easy mini-galettes: Buy or make puff dough. Roll out and cut into square or rounds (about three inches across for individual portions, half that for miniatures). Smear with frangipane - use any basic recipe online. Some call for almond meal, some almond paste - go with what you can find/afford. Frangipane is a very simple almond, sugar, egg mixture, sometimes flour, if you use almond paste, not meal. Lay slices of apricot on the frangipane. Sprinkle with sugar. Bake. Do not undercook - the edges will get quite brown before the frangipane-and-fruit-covered center is done. Some people like to glaze these with melted apricot jam. I'm not crazy about that, but you might like it - they certainly look very pretty that way. I've also seen these drizzled with caramel, which seems a bit like overkill, or topped with a crumble. A very easy formula that works with any stone fruit or apples or pears, and can be varied in shape and finish. And they're delicious. Oh, and you don't use much frangipane, so you can make a good-sized batch and keep some in the freezer for very quick elegant desserts all through the summer. Fri Jun 18 10:14:51 -0700 2004 1642139 0 curiousbaker 1 1642205 There's a delicious Apricot Almond Tart recipe at this link: Link: http://fooddownunder.com/cgi-bin/recipe.cgi?r=8306 Fri Jun 18 10:55:38 -0700 2004 1642139 0 Nancy Berry 1 1642232 Registration at the latimes.com is free and they've had a couple of apricot desserts in their food section. Considering the time of year I imagine most of the papers in CA have apricot dessert recipes. Fri Jun 18 13:40:31 -0700 2004 1642139 0 muD