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ActiFried Apples with Apricots and Almonds
Dessert American

ActiFried Apples with Apricots and Almonds

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Drain apricots and and cut them into 4. Peel the apples and cut them into 2-cm cubes.
  2. 2 Mix apples with sugar and cinnamon.
  3. 3 Put all ingredients into the ActiFry. Close the lid. Leave to cook for 12 minutes.
  4. 4 Serve the candied flavoured fruit in attractive square dishes with mini appetizer forks.

By T-fal Canada

Beatrice Savitz's Apricot Cookies
Dessert American

Beatrice Savitz's Apricot Cookies

3.3

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (180 degrees C).
  2. 2 Place apricots, lemon juice, white sugar in a small saucepan. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft. Chop coarsely.
  3. 3 Sift flour, oatmeal and brown sugar together. Melt butter or margarine over low heat and stir into flour mixture. Put 2/3 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.
  4. 4 Bake for about 35 minutes.

By Rachel Teplow

Light Vegan Cheesecake Cups, Zero Sugar Added
Dessert American

Light Vegan Cheesecake Cups, Zero Sugar Added

Prep
45 min
Cook
Total
785 min

Instructions

  1. 1 Soak apricots in a small bowl of water for 10 minutes and drain immediately. Soak cranberries in another small bowl for 20 minutes; drain immediately. Combine apricots and cranberries in a food processor and blend for 25 seconds. Transfer to a bowl.
  2. 2 Place 1/2 cup walnuts in the food processor and blend. Return fruit to the food processor and process until a ball forms. Add remaining 1/4 cup walnuts and process until walnuts are broken into small but still visible pieces, about 20 seconds more. Transfer crust mixture to a bowl.
  3. 3 Combine flax seed meal and hot water in a small bowl and let sit for 5 minutes.
  4. 4 Combine flax mixture, coconut cream, water, lemon zest, vanilla extract, and stevia in a blender. Process until very smooth. Add additional coconut cream, 1 tablespoon at a time, if the mixture is not blending smoothly.
  5. 5 Lightly spray 12 silicone mini muffin cups and place them on a baking sheet. Cut a 3-inch square of parchment paper. Place a scant tablespoon of crust mixture inside each cup and use the parchment paper square to push the crust down evenly. Repeat with remaining molds and crust mixture. Spoon filling into the cups to just below the top.
  6. 6 Tap baking sheet with filled molds on the counter to release any air bubbles. Cover with plastic wrap and place in the freezer for at least 12 hours.
  7. 7 Remove molds from freezer and immediately pop cheesecakes out onto a plate lined with parchment paper. Allow to defrost at least 10 minutes before serving.

By Dana Sterling

Apricot and Peach Fried Pies
Dessert American

Apricot and Peach Fried Pies

4.7

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
  2. 2 To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
  3. 3 Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
  4. 4 Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

By Elaine

Leftover Phyllo Dough Pastries
Dessert American

Leftover Phyllo Dough Pastries

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Bring milk to a boil in a small saucepan over medium heat; whisk in farina. Reduce heat to low, whisking vigorously until smooth, thick, and mixture detaches from bottom of the pan, about 3 minutes. Cool, about 15 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
  3. 3 Whisk honey and egg into cooled farina until smooth; stir in apricots, walnuts, orange peel, and orange extract until combined.
  4. 4 Work with 1 phyllo sheet at a time, cover the rest with a tea towel so they won't dry out. Cut phyllo sheet in half crosswise with scissors. Place each phyllo piece in a muffin cup; gently press down so it sits on the bottom and fills the cup. Repeat with remaining phyllo sheets.
  5. 5 Divide farina filling among muffin cups. Pinch phyllo tops together with your fingertips to seal. Drizzle tops with melted butter.
  6. 6 Bake in the preheated oven until tops start to brown, about 15 minutes. Loosen pastries out of the muffin cups using a dinner knife; transfer to a baking sheet. Continue baking until evenly browned, 10 to 15 minutes more.
  7. 7 Serve lukewarm or at room temperature.

By nch

Apricot Pie
Dessert American

Apricot Pie

4.9

Prep
45 min
Cook
35 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 To make the dough: Mix flour and salt together in a bowl. Cut in shortening with a pastry cutter until mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until dough just holds together. Divide dough in half and form each half into a ball.
  3. 3 Roll each ball out on a floured surface into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift one crust, fold it into quarters, position it into a 9-inch pie dish, and unfold to fit. Set second crust aside.
  4. 4 To make the filling: Mix 1 cup sugar, flour, and cinnamon together in a large bowl until thoroughly combined. Stir in apricots and lemon juice. Spoon filling over bottom crust, then top with remaining crust. Crimp crust edges together with a fork and cut away any excess. Cut slits into top crust to allow steam to escape. Cover the edges with strips of aluminum foil to prevent burning.
  5. 5 Bake on the center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with remaining 1 teaspoon of sugar.

By snowflake

Apricot Coffee Cake
Dessert American

Apricot Coffee Cake

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan.
  2. 2 Combine flour, baking powder, and salt in a large bowl. Set aside.
  3. 3 Beat 6 tablespoons sugar, egg, and butter together in a separate bowl until smooth; stir in water, milk powder, and vanilla extract until well blended. Beat egg mixture into flour mixture until smooth.
  4. 4 Spread batter into the prepared pan; sprinkle with apricots. Stir remaining 1 tablespoon sugar and cinnamon together in a small bowl until evenly combined; sprinkle over top.
  5. 5 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 45 minutes.

By Talia

Summer Fruit Shortcakes
Dessert American

Summer Fruit Shortcakes

4.0

Prep
30 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. 2 Sift flour, sugar, baking powder, salt, and baking soda together into a bowl; cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs. Make a well in center of flour mixture; pour in buttermilk and milk and mix just until a dough gathers together. Do not overwork. Cover the bowl; rest dough, 10 to 15 minutes.
  3. 3 Roll out or pat dough into 6 rounds, each about 3 inches in diameter; place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until puffed and golden, about 15 minutes. Transfer shortcakes to a wire rack; cool to room temperature.
  5. 5 Meanwhile, combine blueberries, apricots, and cherries in a bowl; set aside.
  6. 6 Beat cream in a bowl until soft peaks form; beat in 2 tablespoons confectioners' sugar until stiff peaks form. Split shortcakes in half horizontally; place bottom halves on serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.

By MICHELLE0011

Apricot Crostata
Dessert American

Apricot Crostata

Prep
35 min
Cook
45 min
Total
560 min

Instructions

  1. 1 Mix together apricots, white sugar, and rum in a bowl. Cover and let macerate in the refrigerator for 8 hours, or overnight.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with a 12-inch square of parchment paper. Spray the parchment paper with cooking spray.
  3. 3 Place flour, cold butter, dark brown sugar, baking powder, salt, nutmeg, and ginger into a food processor. Blend in short bursts until butter is in pea-sized lumps.
  4. 4 Whisk together buttermilk and egg in a bowl; pour into butter-flour mixture and continue to blend until it forms a soft dough. Form dough into a smooth ball, using additional flour as needed.
  5. 5 Pat dough ball into a thick circle onto the prepared baking sheet.
  6. 6 Drain apricots, reserving juice in a bowl. Spread apricots evenly on top of dough circle; draw edges of dough up over fruit.
  7. 7 Bake in the preheated oven until crostata is baked through, golden on top, and fruit is soft, about 45 minutes.
  8. 8 While crostata is baking, pour reserved apricot juice and orange juice into a saucepan. Bring mixture to a simmer; cook syrup until it has reduced by 2/3.
  9. 9 Remove crostata from the oven. Brush syrup on top. Let cool slightly. Sprinkle with powdered sugar and serve.

By girzer

Chocolate-Dipped Pistachio Biscotti
Dessert American

Chocolate-Dipped Pistachio Biscotti

4.7

Prep
45 min
Cook
42 min
Total
87 min

Instructions

  1. 1 Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
  2. 2 Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
  3. 3 Divide the dough in half. Using greased hands, shape and smooth each half into an 8x4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
  4. 4 Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
  5. 5 Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
  6. 6 Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
  7. 7 Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.

By Reynolds KitchensR

Upside-Down Apricot Cake
Dessert American

Upside-Down Apricot Cake

4.5

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  2. 2 Mix brown sugar and melted butter in a small bowl and spread evenly over the pan.
  3. 3 Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan.
  4. 4 Sift flour, baking powder, salt, and cinnamon together in a bowl.
  5. 5 Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan.
  6. 6 Bake in the center of the preheated oven, about 45 minutes.

By Amber Marie

Fresh Apricot Cobbler
Dessert American

Fresh Apricot Cobbler

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
  3. 3 Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
  4. 4 Bake in the preheated oven until golden brown, 30 to 35 minutes.

By krazykid

Tieton Apricot Tart with Basil Custard
Dessert American

Tieton Apricot Tart with Basil Custard

5.0

Prep
50 min
Cook
30 min
Total
260 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk all-purpose flour, whole wheat flour, almond meal, 1 tablespoon sugar, lemon zest, and salt together in a large bowl; cut in butter with a pastry blender until mixture forms pea-sized crumbs. Stir in buttermilk until dough comes together.
  3. 3 Press dough into the bottom and ½ inch up sides of a 16x12-inch baking pan or baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely on a wire rack, about 1 hour.
  5. 5 Meanwhile, whisk egg yolks, ⅔ cup sugar, and cornstarch together in a heavy-bottomed saucepan; whisk in milk. Add basil; cook over medium heat, whisking constantly, until mixture begins to steam, about 8 minutes. Reduce heat to low and discard basil. Whisk vigorously until custard thickens, about 1 minute.
  6. 6 Set a mesh strainer over a large bowl. Pour custard through strainer; press it through using a rubber spatula. Whisk vanilla extract into custard. Press a piece of plastic wrap directly onto custard surface. Refrigerate until cold, about 3 hours.
  7. 7 Pour custard into crust; spread to edges with a rubber spatula. Arrange apricot slices on top.
  8. 8 Place apricot jam in a small microwave-safe bowl; microwave on high until melted, about 1 minute. Brush jam over apricot slices.

By cheesemite

Oatmeal Apricot Almond Bites
Dessert American

Oatmeal Apricot Almond Bites

3.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 In a large bowl, blend the applesauce, brown sugar, and honey. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend the flour mixture into the applesauce mixture. Fold in the oats, vanilla extract, almond extract, apricots, almonds, and cranberries. Drop the batter by rounded teaspoonfuls onto the prepared baking sheet.
  3. 3 Bake 12 to 15 minutes in the preheated oven, until golden brown. Cool on wire racks.

By AMYINNORTHFIELD

Apricot Cheesecake
Dessert American

Apricot Cheesecake

5.0

Prep
40 min
Cook
70 min
Total
530 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.
  2. 2 Combine almond flour, brown sugar, and almonds in a bowl; stir in butter with a fork until mixture resembles wet sand. Spread evenly into the prepared pan. Set aside.
  3. 3 Place apricots in a saucepan with enough water to cover; bring to a boil over high heat. Reduce heat to low; simmer until apricots are very soft, about 10 minutes. Drain; mash apricots into a pulp. Stir in amaretto and 1 teaspoon white sugar until well combined.
  4. 4 Beat cream cheese, ¾ cup white sugar, ½ cup sour cream, cornstarch, and 1 ½ teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs, one at a time, beating well after each addition. Fold in 2 tablespoons apricot pulp; reserve remaining pulp for topping. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven until edges are puffed and surface is firm except for a small spot in center that jiggles when pan is gently shaken, about 45 minutes.
  6. 6 Beat 1 ½ cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together in a bowl with an electric mixer until combined. Spoon sour cream topping over cake; continue baking, 8 minutes more.
  7. 7 Cool cake to room temperature, about 1 hour, then refrigerate for 6 to 8 hours. Top cake with reserved apricot pulp before serving.

By Linda M Malek

Smart Cookie Fruitcake
Dessert American

Smart Cookie Fruitcake

4.4

Prep
15 min
Cook
75 min
Total
10612 min

Instructions

  1. 1 Combine dates, cherries, raisins, blueberries, apricots, and ginger in a bowl. Pour spiced rum and chai on top and let soak 8 hours to overnight.
  2. 2 Mix soaked fruit with orange juice, zest, butter, sugar, zest, and cinnamon stick. Bring to a simmer and cook until butter has melted and sugar has dissolved, about 10 minutes. Remove from heat and let cool for 30 minutes.
  3. 3 In the meantime, combine flour, salt, baking soda, baking powder, cinnamon, allspice, and nutmeg in a medium bowl.
  4. 4 Preheat the oven to 325 degrees F (165 degrees C). Spray 4 mini loaf pans with baking spray.
  5. 5 Remove cinnamon stick from the soaked fruit; stir in the flour mixture until combined. Add eggs, mixing to combine, and fold in mixed nuts. Divide batter between the prepared loaf pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 1 hour.
  7. 7 Remove from the oven and cool on a wire rack for 10 minutes. Run a knife along the edges of each loaf and turn out of the pan. Brush warm cakes with more rum and let cool completely, at least 1 hour.
  8. 8 Place cooled cakes in airtight containers and store in the refrigerator for 6 to 7 weeks. Dust with powdered sugar before serving.

By Smart Cookie

Easy Baked Apricots
Dessert

Easy Baked Apricots

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place almonds on a baking sheet and bake in the preheating oven until fragrant, about 5 minutes.
  3. 3 Place apricot wedges in an overlapping pattern in individual gratin dishes or a baking dish. Mix almonds and brown sugar and scatter over apricots.
  4. 4 Bake in the preheated oven until apricots are bubbly, 20 to 25 minutes.

By nch

Dried Apricot Pie
Dessert

Dried Apricot Pie

3.5

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C).
  2. 2 Slice the dried apricots in half. Rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes.
  3. 3 Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired.
  4. 4 Bake at 400 degrees F (205 degrees C) for 1 hour.

By Bonnie

Cranberry-Almond-Apricot Bark
Dessert

Cranberry-Almond-Apricot Bark

5.0

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Line a baking sheet with a sheet of waxed paper.
  2. 2 Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
  3. 3 Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
  4. 4 Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

By Catty96

Delicate Tofu in Apricot-Honey Sauce
Dessert

Delicate Tofu in Apricot-Honey Sauce

3.7

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Melt the butter in a saucepan over medium-low heat, and stir in the sugar. Cook and stir just until the sugar has melted and is lightly browned. Remove from heat, and continue stirring until caramelized. Mix in the pureed apricots and vanilla. Over low heat, mix in the honey. Continue to cook and stir 5 minutes, until thickened.
  2. 2 Arrange the tofu slices on dessert plates, and drizzle with the sauce. Cover, and refrigerate at least 1 hour, until chilled. Serve with sliced apricots on the side.

By CHAMMI

Red Apricot and Sparkling Wine Granita
Dessert

Red Apricot and Sparkling Wine Granita

Prep
5 min
Cook
15 min
Total
450 min

Instructions

  1. 1 Mix sugar and water in a large saucepan over medium-high heat. Stir occasionally until the sugar has dissolved completely, about 7 minutes. Meanwhile, wash, pit, and mince apricots.
  2. 2 Add the minced apricots to the sugar and water mixture. Reduce heat to medium. Cook until the apricots have liquefied, stirring and mashing constantly. Remove from heat and let cool.
  3. 3 Pour Prosecco into the cooled apricot mixture; it will bubble and double in volume. Gently stir until fully incorporated and the bubbles have reduced slightly.
  4. 4 Pour the mixture into a freezer-safe container and cover. Freeze until mixture begins to solidify, 1 to 2 hours, depending on your freezer. Scrape down the sides and mix the granita using a fork. Repeat every 30 minutes until the granita has become course and grainy, about 6 hours. Do not shake the container instead of scraping it with a fork; it is the action of scraping that forms the characteristic crystals that make granita unique.
  5. 5 Scrape the granita into 8 serving dishes using a large spoon. Top with pomegranate seeds. Serve immediately.

By Buckwheat Queen

Rustic Apricot Pie
Dessert

Rustic Apricot Pie

3.6

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Place apricots in a large bowl. Squeeze lemon halves over apricots. Gently mix 1 cup white sugar, brown sugar, flour, and 2 tablespoons cinnamon into apricots to coat.
  3. 3 Line a 9-inch pie dish with 1 pie pastry. Spread apricot filling into shell. Roll remaining pastry onto a work surface; cut into about 1/2-inch-wide strips for a lattice crust. Cover apricot filling with pie dough strips creating a lattice pattern; seal top crust pieces to bottom crust edges and crimp into a fluted pattern. Brush egg white over top crust and sprinkle with a pinch of white sugar and cinnamon. Cover fluted crust edges loosely with aluminum foil.
  4. 4 Bake in the preheated oven until filling is bubbling and crust is golden brown, 45 to 55 minutes. Remove pie from oven and cool.

By luv2cook

Apricot Cheesecake Bars
Dessert

Apricot Cheesecake Bars

3.0

Prep
10 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
  3. 3 Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
  4. 4 Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
  5. 5 Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
  6. 6 Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

By SPOTTYSCOTTIEGIRL

Cranberry-Orange Shortbread Cookies with Apricots
Dessert

Cranberry-Orange Shortbread Cookies with Apricots

5.0

Prep
20 min
Cook
20 min
Total
310 min

Instructions

  1. 1 Combine flour, baking powder, salt, and nutmeg in a bowl; mix together.
  2. 2 Cream butter in a large bowl using an electric blender until fluffy and lightened in color slightly. Add sugar and cream on medium-high speed until light and fluffy, several more minutes. Mix in vanilla and orange zest. Add flour mixture in 3 batches and mix until just combined, kneading the last addition by hand. Knead in cranberries and apricots.
  3. 3 Divide dough in half and roll out into two 1 1/2x7-inch long logs. Wrap each log in parchment paper and refrigerate until dough is chilled, at least 4 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  5. 5 Remove dough from the refrigerator and cut each log into about 16 slices that are 1/3-inch thick. Place slices 1 inch apart on prepared baking sheets.
  6. 6 Bake in the preheated oven until cookies just begin to turn slightly golden on bottom, 20 to 25 minutes. Cool on baking sheets for 5 minutes before removing to wire racks to cool completely. Store in an airtight container.

By Kim

Chocolate Chip Apricot Cookies
Dessert

Chocolate Chip Apricot Cookies

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
  2. 2 Mix the flour and baking soda in a bowl. In a separate bowl, beat together the butter, turbinado sugar, and brown sugar until fluffy, then beat in the egg, vanilla, and salt. Stir the flour and baking soda into the butter mixture. Fold in the chocolate chips and apricots. Drop by rounded teaspoonfuls onto the cookie sheet.
  3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By ABBY21

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

Pears and Dried Fruits in a Tagine
Dessert

Pears and Dried Fruits in a Tagine

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Wash lemon and remove peel with a knife, trying to keep it in one long string. Squeeze juice from 1/2 of the lemon into a small saucepan. Add honey, cinnamon stick, and vanilla bean. Bring to a boil, then lower heat and simmer until fragrant and syrupy, about 5 minutes.
  3. 3 Arrange pears, core-sides up, in a tagine. Add prunes, apricots, almonds, and lemon peel around the pears and on top if necessary. Pour lemon juice mixture over top allowing cinnamon stick and vanilla bean halves to fall into the tagine. Cover.
  4. 4 Cook in the preheated oven for 20 minutes. Remove from the oven and take off the cover, allowing any condensation to fall back into the tagine. Turn pears over and add pine nuts. Replace the cover and cook for 10 minutes. Turn the oven off, and allow the tagine to sit in the hot oven until sauce thickens a bit, about 10 minutes. Serve.

By Buckwheat Queen

Apricot-Cherry Bars With Oatmeal Crumble Topping
Dessert

Apricot-Cherry Bars With Oatmeal Crumble Topping

3.0

Prep
Cook
Total

Instructions

  1. 1 Adjust oven rack to lower-middle position; heat oven to 325 degrees. Spray a 13-by-9-inch Pyrex baking pan with vegetable cooking spray. Set aside.
  2. 2 In a medium bowl, mix flour, oats, brown sugar and salt. Stir in butter with a fork until well mixed and clumps have formed. Spread 1 1/2 packed cups of oat mixture over the bottom of the pan, pressing to form a thin crust.
  3. 3 Mix coconut, almonds, cherries, apricots and milk in a large bowl. Pour over crust, using a rubber spatula to evenly distribute and press down. Sprinkle remaining oat mixture over dried fruit filling.
  4. 4 Bake until lightly golden, about 30 minutes. Cool to room temperature. (You can cover and store at room temperature up to 2 days.)
  5. 5 To serve, cut into generous 1 1/2-inch squares.

By Allrecipes Member

Apricot Crumble Cake
Dessert

Apricot Crumble Cake

1.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 7x11-inch rectangular baking dish and line with parchment paper.
  2. 2 Beat white sugar, butter, and eggs together in a bowl with an electric mixer. Add self-rising flour, milk, vinegar, and vanilla extract and stir with spoon. Pour into the prepared dish. Cover with apricots, pitted-sides down.
  3. 3 Place all-purpose flour, superfine sugar, and cubed butter into a bowl. Rub butter into flour and sugar with your fingertips until crumbles form. Sprinkle topping evenly over the apricots.
  4. 4 Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, about 40 minutes.

By Darcy Jackson