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Apricots with Mascarpone Cream
Dessert Mediterranean

Apricots with Mascarpone Cream

4.5

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Beat cream in a chilled bowl with an electric mixer until soft peaks form; beat in sugar until incorporated. Set aside.
  2. 2 Beat mascarpone cheese in a separate bowl with an electric mixer until very soft; beat in apricot nectar, vanilla, and cardamom. Gently fold mascarpone mixture into whipped cream until well combined.
  3. 3 Place honey and apricot preserves in a microwave-safe bowl; microwave until warm but not hot, about 30 seconds. Stir in balsamic vinegar until combined.
  4. 4 Stuff each apricot half with a dollop of mascarpone cream. Place filled apricot halves on a serving dish; drizzle with balsamic sauce.

By Michelle Berger

Apricot Chicken III
Dinner

Apricot Chicken III

4.1

Prep
5 min
Cook
60 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken in a 9x13 inch baking dish.
  3. 3 In a small bowl mix together soup mix and apricot nectar. Pour over chicken.
  4. 4 Bake in preheated oven for 55 minutes.
  5. 5 Sprinkle apricot halves over chicken and cook another 5 minutes.

By Shannon1975

Sweet 'n' Hot Glazed Salmon
Dinner

Sweet 'n' Hot Glazed Salmon

4.5

Prep
30 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat your oven's broiler, and grease a broiling pan.
  2. 2 In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
  3. 3 Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

By ZBUGG11

Apricot Nectar Cake I
Dessert

Apricot Nectar Cake I

4.5

Prep
Cook
Total

Instructions

  1. 1 Grease and flour a 10 inch tube pan. Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine cake mix with sugar, cooking oil, and apricot nectar. Beat for two minutes with mixer. Add eggs one at a time, beating for 30 seconds after each addition. Pour batter into pan.
  3. 3 Bake for 50 to 60 minutes. Cool for 10 minutes in the pan before turning out onto a plate.
  4. 4 In a small bowl, mix lemon juice with confectioners' sugar until you reach desired consistency. Drizzle glaze over sides of warm cake.

By allday

Apricot Nectar Pound Cake
Dessert

Apricot Nectar Pound Cake

4.5

Prep
7 min
Cook
45 min
Total
52 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10 inch Bundt pan.
  2. 2 In a large bowl, mix together the cake mix, eggs, 1/2 cup of sugar, oil, 3/4 cup of apricot nectar and brandy using an electric mixer on low speed. Mix for 3 minutes on high speed. Pour into the prepared pan.
  3. 3 Bake for 45 minutes in the preheated oven, or until a toothpick inserted into the crown of the cake comes out clean. Cool in the pan, then invert onto a serving plate.
  4. 4 To make the icing, combine 3 tablespoons of apricot nectar, 3 tablespoons of sugar and butter in a saucepan. Cook over medium heat, stirring, until butter is melted and sugar has dissolved. Let cool one minute, then pour over the cake.

By Todd Cassie McWhorter

Mom's Apricot Nectar Cake
Dessert

Mom's Apricot Nectar Cake

4.3

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 9x13-inch cake pan.
  3. 3 Mix lemon cake mix, eggs, and vegetable oil in a bowl until thoroughly combined. Stir apricot nectar into the batter and mix well.
  4. 4 Pour batter into the prepared cake pan.
  5. 5 Bake in preheated oven until the cake is lightly browned at the edges and the top springs back when lightly pressed, about 30 minutes. A toothpick inserted into the center of the cake should come out clean or with moist crumbs. Check for doneness after 20 minutes.
  6. 6 Cool cake completely.
  7. 7 Mix confectioners' sugar with lemon juice, mixing juice in about 1 tablespoon at a time, until the frosting is fluid and easy to spread. Frosting should run slightly but not be a thin runny glaze.
  8. 8 Spread frosting on cooled cake and sprinkle with lemon zest to serve.

By crimsontide

Lemon Coconut Apricot Cake
Dessert

Lemon Coconut Apricot Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube or bundt pan.
  2. 2 Combine the lemon cake mix, eggs, brown sugar, flaked coconut, 3/4 vegetable oil, 3/4 cup apricot nectar and the lemon extract. Beat with electric beaters for 4 minutes at medium speed. Pour batter into the prepared pan.
  3. 3 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Let cake cool in pan for 10 minutes then turn cake out on to a serving dish and immediately pour glaze over still warm cake.
  4. 4 To Make Glaze: Combine the confectioners' sugar, 2 tablespoons apricot nectar, 1 tablespoon vegetable oil and enough lemon juice to give the glaze a liquid consistency. Mix until smooth and use immediately to pour over still warm cake.

By Nanci

Glazed Lemon Supreme Pound Cake
Dessert

Glazed Lemon Supreme Pound Cake

4.6

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Prepare the cake: Combine cake mix and gelatin mix in a large bowl. Add eggs, apricot nectar, oil, and lemon extract. Mix to combine, then beat on high speed for 3 minutes. Pour batter into the prepared tube pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 60 minutes.
  4. 4 While the cake is baking, make the glaze: Combine confectioners' sugar and lemon juice in a small bowl; stir until smooth.
  5. 5 Remove the cake from the oven. With the cake still in the pan, pour glaze over top of hot cake, tipping the pan to allow excess glaze to run down the sides of the pan. Allow cake to cool in the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

By pamc

First Place Apricot-Date Bars
Dessert

First Place Apricot-Date Bars

4.0

Prep
25 min
Cook
35 min
Total
130 min

Instructions

  1. 1 Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet.
  3. 3 Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top.
  4. 4 Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.

By Judi Harris

Apricot Noodle Kugel
Side Dish

Apricot Noodle Kugel

4.5

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
  2. 2 Fill a large saucepan with lightly salted water and bring to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
  3. 3 Combine noodles, ½ cup sugar, ¼ cup butter, eggs, cream cheese, and 1 teaspoon vanilla extract in a bowl; stir in apricot nectar and milk. Stir in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
  4. 4 Combine cornflake crumbs, remaining ¼ cup sugar, remaining ½ cup butter, remaining 1 teaspoon vanilla extract, and cinnamon in a bowl; spread over egg noodle mixture.
  5. 5 Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.

By Diane Klein

Sweet and Spicy Ham Steak
Dinner American

Sweet and Spicy Ham Steak

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
  2. 2 Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
  3. 3 Transfer ham steak to a platter and cover with sauce.

By tea and honey

Glenda's Apricot Nectar Cake
Dessert American

Glenda's Apricot Nectar Cake

4.1

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch Bundt pan.
  2. 2 Combine cake mix, eggs, vegetable oil, and apricot nectar together.
  3. 3 Dissolve gelatin in hot water and add to cake batter; mix well and pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 to 60 minutes. Invert cake onto a plate and cool for several minutes. Pour glaze over cake while it is still warm.
  5. 5 To make the glaze: Combine confectioner's sugar and lemon juice. Use immediately to pour over still warm cake.

By Glenda

Apricot Fruitcake
Dessert

Apricot Fruitcake

4.6

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.
  2. 2 In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.
  3. 3 Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.
  4. 4 Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.
  5. 5 Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.
  6. 6 Combine the remaining flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.
  7. 7 Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

By Carol

Apricot-Pecan Sweet Potatoes
Dinner American

Apricot-Pecan Sweet Potatoes

4.7

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
  2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. 3 Combine sugar, apricot nectar, water, cornstarch, orange zest, salt, and cinnamon together in a medium saucepan over medium heat; bring to a boil. Reduce heat to medium-low; cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in pecans and butter.
  4. 4 Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
  5. 5 Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

By melly

Fruit Crumble
Dessert American

Fruit Crumble

4.4

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Scatter the apples, peaches, plums, and strawberries into the bottom of the prepared baking dish, mixing the fruit well. Sprinkle with 1 tablespoon of sugar and 1/2 teaspoon of cinnamon if desired. Pour the water over the fruit.
  3. 3 Mix together the butter, 1 cup of sugar, the apricot nectar, flour, rolled oats, graham cracker crumbs, and 1 tablespoon of cinnamon in a bowl until the mixture is crumbly and well combined. Sprinkle the crumbly mixture over the pan of fruit.
  4. 4 Bake in the preheated oven until the topping is lightly browned and the fruit is tender, about 45 minutes.

By TOXINSMILE

Apricot Chicken Curry
Dinner Indian

Apricot Chicken Curry

4.8

Prep
30 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Season chicken with salt and pepper.
  2. 2 Heat oil in a large cast iron skillet over medium heat. Add garlic and red pepper flakes; cook and stir until garlic is soft and fragrant, 1 to 2 minutes. Add chicken and brown for about 3 minutes per side.
  3. 3 Transfer the skillet to the preheated oven and bake until chicken is no longer pink at the bone and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  4. 4 Bring apricot nectar to a boil in a large pot over medium-high heat, then reduce then heat to medium-low. Mix water and cornstarch together in a small bowl; stir into apricot nectar. Stir in curry powder, then apricots. Add baked chicken.
  5. 5 Place the cast iron skillet with chicken drippings over medium heat. Stir in carrots, onion, bell pepper, and chile pepper; cook and stir until onion is translucent, about 5 minutes. Pour chicken and apricot sauce into the skillet; cover and simmer until vegetables are tender, about 10 minutes. Season again with salt and pepper. Stir in water chestnuts just before serving.

By Katherine D

Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy
Dinner American

Ma Lipo's Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy

4.7

Prep
30 min
Cook
270 min
Total
330 min

Instructions

  1. 1 Combine apricot nectar, preserves, ginger, and honey in a small saucepan and bring to boil. Reduce heat to medium-low, and simmer until thickened and reduced to 1-1/4 cups, about 15 minutes.
  2. 2 Blend 3/4 cup unsalted butter at room temperature, 3 tablespoons chopped fresh sage, salt, and pepper in small bowl. Set aside.
  3. 3 Melt 2 tablespoons unsalted butter in a large heavy skillet over medium heat. Add onions and shallots; saute until very soft and light brown, about 20 minutes.
  4. 4 Position rack in lowest third of oven. Preheat to 400 degrees F (200 degrees C).
  5. 5 Season turkey cavity with salt and pepper. Place turkey, breast side up, on a rack in a large roasting pan. Slide hand under skin of turkey breast to loosen skin. Spread half of herb butter over breast under skin. Rub remaining herb butter over outside of turkey.
  6. 6 If stuffing turkey, spoon stuffing loosely into main cavity; it will expand as it cooks. Tie legs together loosely to hold shape of turkey.
  7. 7 Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 325 degrees F (165 degrees C), and continue roasting 1 hour 30 minutes, basting occasionally with pan drippings. Tent turkey with aluminum foil; roast 45 minutes longer.
  8. 8 Add onion mixture, 1 cup broth, thyme, and 1/2 teaspoon chopped fresh sage to the roasting pan. Roast 15 more minutes before brushing 1/2 cup apricot glaze over turkey. Continue to roast turkey uncovered, brushing occasionally with glaze. Add more broth to the pan if necessary. Bake 40 minutes longer for unstuffed turkey, and 1 hour 10 minutes longer for stuffed turkey, or until meat thermometer inserted into the thickest part of the thigh registers 165 degrees F (75 degrees C). Place turkey on a platter, and tent with foil. Let stand 30 minutes. Reserve mixture in pan for gravy.
  9. 9 Pour contents of roasting pan into a strainer set over a large bowl. Skim fat from pan juices using a large spoon. Transfer the onion mixture to a blender. Add 1 cup pan juices, and puree until smooth, adding more pan juices and chicken broth if necessary to thin sauce to desired consistency. Transfer sauce to a large saucepan, and bring to a boil. Cook until color deepens, skimming off any foam, about 5 minutes. Season with salt and pepper.

By Bob Cody