Time 1h Number Of Ingredients 7 Steps:
Gather the ingredients. Prepare a water bath canner and 4 (1/2-pint) canning jars. Halve, pit and chop the apricots. Combine all ingredients in a large saucepan or Dutch oven. Bring to a boil. Reduce heat. Cook until thick, with a syrup-like consistency. This will take anywhere from 20 minutes to an hour. If desired, purée the sauce using an immersion blender. Ladle into hot, clean jars leaving about 1/4-inch head space. Top with the 2-piece lids and rings, and process in a water bath canner for 15 minutes.
Time 40m Yield 4-6 servings (2 cups sauce) plus 2-1/2 pounds leftover pork. Number Of Ingredients 8 Steps:
Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 450° for 30-35 minutes or until a thermometer reads 160°. Meanwhile, in a saucepan, combine the remaining ingredients. Cook and stir until heated through., Slice the pork; serve 1-1/2 pounds with the apricot sauce. Refrigerate or freeze remaining pork for another use.
Time 35m Yield 6 servings. Number Of Ingredients 12 Steps:
Preheat oven to 425°. Place a wire rack on each of two baking sheets; coat racks with cooking spray. Peel and devein shrimp, leaving tails on., In a shallow bowl, toss coconut with bread crumbs; remove half of the mixture and reserve. In another shallow bowl, whisk egg whites, hot sauce, salt and pepper. Place flour in a third shallow bowl., Dip shrimp in flour to coat lightly; shake off excess. Dip in egg white mixture, then in coconut mixture, patting to help coating adhere. Refresh coconut mixture in bowl with reserved mixture as needed., Place shrimp on racks of prepared pans. Bake 5-6 minutes on each side or until coconut is lightly browned and shrimp turn pink., Meanwhile, combine sauce ingredients in a small saucepan; cook and stir over medium-low heat until preserves are melted. Serve shrimp with sauce.
Time 10m Yield 2 1/2 cups, 8 serving(s) Number Of Ingredients 6 Steps:
In a sauceman, blend the cornstarch & sugar, then add the nectar. Heat, stirring constantly, until thickened. Remove from the heat & add the rest of the ingredients & mix well. Serve warm or chilled.
Yield Makes about 1 3/4 cups Number Of Ingredients 4 Steps:
Combine 2 cups water, sugar and dried apricots in heavy medium saucepan. Bring mixture to boil. Reduce heat to medium and simmer until apricots are tender, about 25 minutes. Remove from heat. Cool 15 minutes. Transfer apricot mixture to blender and puree, adding more water by tablespoonfuls if needed to form smooth sauce. Add vanilla extract and blend well. (Can be prepared 1 day ahead. Cover and refrigerate.)
Time 25m Yield 16 Number Of Ingredients 7 Steps:
Combine water, vinegar, jalapenos, garlic, paprika, and salt in a small saucepan over medium-high heat. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat. Transfer mixture to a blender and add apricot preserves; puree until smooth. Allow pepper mixture to cool; pour into a glass jar with a lid. Store in the refrigerator.
Time 1h10m Yield 12 Number Of Ingredients 13 Steps:
Heat olive oil in a pot over medium-high heat. Add onion and cook until translucent, 3 to 5 minutes. Add habanero peppers. Pour bourbon into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in apricots, followed by tomato sauce. Stir in brown sugar, vinegar, oregano, paprika, chili powder, salt, and black pepper. Simmer for 20 to 30 minutes. Remove from heat and let cool, 20 to 30 minutes. Blend using an immersion blender or transfer carefully into the bowl of a food processor or blender and blend until smooth.
Time 3h45m Yield 3 cups Number Of Ingredients 7 Steps:
Place the apricots in a heavy saucepan with the water, the cinnamon sticks and the lemon zest, cover, and let stand at room temperature for three hours. Set over medium heat, bring to a simmer, reduce heat and simmer gently, covered for 35 to 40 minutes until the apricots are very soft. Remove from heat and discard the cinnamon sticks and the lemon peel. Using an immersion blender (or, if you prefer a blender or food processor, but the stick blender is so much easier), puree the apricots and the cooking liguid. Add the lemon juice, sugar and butter to the apricot mixture in the saucepan and return to low heat, simmering the mixture uncovered, stirring occasionally, for about ten minutes. Cool to room temperature before serving (and try to resist constant tasting).
More about “apricot sauce recipes”
Yield Serves 4 Number Of Ingredients 10 Steps:
Make sauce: In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter. Preheat oven to 450° F. Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat. Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat. Slice duck on the diagonal and serve with sauce.
