What to cook with apricots: recipes for main dishes and desserts

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When, if not in the summer, to try to master new recipes of apricot dishes and to discover not only the nutritional properties of sweet fruits, but also the incredible taste qualities. What to cook with apricots so that the dish is tasty, interesting and nutritious? UP.Zhyttia prepared various recipes with apricots: desserts with dried apricots and fresh fruits, apricot jam and even main dishes. Dishes with apricots will add summer flavor to your menu, and ideas with dried apricots will be needed throughout the year. Apricot Jam If you’ve ever wondered what to do with apricots when there are too many of them, this jam recipe will come in handy. Apricot jam. Photo: HandmadePicture/depositphotos Ingredients: 500 grams of chopped dried apricots (you can buy ready-made, or you can dry apricots yourself) juice of 3 large lemons 1½ kg of sugar for jam Preparation: Put the apricots in a large saucepan, pour 1.5 liters of water, cover with a lid and leave overnight to soak. The next day, place a small plate in the refrigerator to chill. Put the apricots and water on the stove, add the lemon juice and bring to a boil. Reduce the heat and simmer for 30 minutes or until the apricots are soft. Remove from the heat and add the sugar, stirring until it dissolves. Return to the stove and boil for 20 minutes or until set. To test this: take a plate out of the fridge, put a spoonful of jam on it and put it back in the fridge for a few minutes. The jam should shrivel when you press your finger on it. Carefully pour the jam into hot, sterilized jars, close with a lid, and leave to harden. In a dark, cool cabinet, the jam will be stored for 6 months in a closed form. Read also: Eat, but don’t overeat: 3 tips on how and when to eat fruit Couscous with chicken and dried apricots in a pan Couscous with chicken and dried apricots in a pan. Photo: PantherMediaSeller/depositphotos Ingredients: 1 tablespoon olive oil 1 onion, thinly sliced ​​200g chicken breast, diced 1 piece fresh ginger root 10 pieces dried apricots (dried apricots) 220g tinned chickpeas, washed and drained 200g couscous 200ml hot chicken stock chopped coriander for serving ( if desired) spices to taste Preparation: In a large pan, heat the olive oil and fry the onion for 1-2 minutes until it becomes soft. Add the chicken and fry for 7-10 minutes until the onions are golden brown. Grate ginger, add spices. Add dried apricots, chickpeas and couscous, pour in the broth and mix again. Cover and leave for about 5 minutes, until the couscous has absorbed all the broth and is soft. Mash the couscous with a fork and sprinkle with coriander before serving. Read also: What porridge to choose for breakfast Chicken with apricots Chicken with apricots. Photo: karamba70/depositphotos Ingredients: 2 small chickens 6 tablespoons of olive oil a small bunch of coriander 1 tablespoon of cumin seeds 1 tablespoon of fennel seeds 2 teaspoons of chili pepper 2 cloves of garlic 2 lemons (peel and juice) 250 g of natural yogurt mixed with 1-2 pinches of saffron, for serving For the apricots: 12 apricots, halved, pitted 2 canned lemons, pitted, finely chopped 3 tablespoons honey 4 tablespoons white wine vinegar Preparation: Mix olive oil, coriander, cumin, fennel, chili pepper, garlic, lemon zest and juice. Divide the mixture between 2 large food bags, place the chicken in each. Get rid of the air in the bag and seal it. Mix the contents well so that everything is thoroughly soaked. Marinate for 24-48 hours in the refrigerator, turning the chicken occasionally. Preheat the oven to 220°C/200°C. Remove the chicken from the bags and season with salt to taste. Bake in the oven for 25-30 minutes until crispy and fully cooked. Set the chicken aside, loosely covered with foil, while you work on the apricots. Place the apricots in a small, dense baking dish. Whisk together the preserved lemon, honey and vinegar with a little seasoning. Pour over the apricots and bake or grill for 20 minutes until soft. Serve chicken with apricots and saffron yogurt. Read also: What you need to know about asparagus and how to cook it: 3 simple recipes Apricot pie Apricot pie Photo: studioM/depositphotos Ingredients: 320 grams of ready-made puff pastry 250 grams of fresh or canned apricots (if fresh, pitted and cut in half; if canned, drain the water) 1 tablespoon of almond flakes 3 tablespoons of apricot jam Cream or ice cream for serving For marzipan: 175 grams of brown cane sugar 280 grams of sugar of powder 450 grams of ground almonds 1 teaspoon of vanilla extract 2 beaten eggs ½ teaspoon of lemon juice 4 tablespoons of low-fat cream Preparation: To make marzipan, mix both types of sugar with ground almonds and vanilla in a large bowl. Make an indentation in the middle. Place 1 teaspoon of the beaten egg in a small bowl and pour the rest into the well along with the lemon juice. Mix everything well, add cream, 1 tablespoon at a time, until the mixture becomes easy to spread. Cool it for 20 minutes. Preheat the oven to 200°C/180°C. Roll out the puff pastry and place on a baking sheet lined with baking parchment. Score the edges of the pastry to create a 1.5cm border – be careful not to cut right through. Make a diamond in the middle so that the dough does not rise in the center during cooking. Spread the marzipan in the middle of the dough, leaving the edges free. Place the apricots on top, cut side down. Brush the edge with the reserved beaten egg and bake for 15 minutes. Sprinkle the almond flakes on top. Bake for another 5-10 minutes, until the almonds are golden and the pastry is cooked. Heat the jam over low heat and spread it over the apricots. Cut the cake into squares and serve warm with ice cream or cream. Read also: How to prepare a healthy dessert? 5 sweet recipes Yogurt cheesecake, dried apricots and honey Yogurt cheesecake with dried apricots and honey. Photo: mpessaris/depositphotos Ingredients: 75 grams of melted butter 200 grams of cookies 250 ml of cream 150 g of fat Greek yogurt 500 g of fat soft cheese 3 tablespoons of honey 1 tablespoon of vanilla paste For the apricots: 6 ripe apricots, cut in half and pitted 50 grams of honey 1 small orange (chopped salt ½ vanilla pod Preparation: Grease the bottom of a 23-centimeter round pan with butter and line it with baking parchment. Grind the cookies in a food processor into fine crumbs, then transfer them to a bowl and mix with butter. Spread the mixture on the bottom of the mold and put it in the refrigerator for 10 minutes. Whip the cream to soft peaks. In a separate bowl, beat yogurt, soft cheese, honey and vanilla until smooth. Add the cream and spread the mixture on a baking sheet. Level the top with a spatula and cover with a lid. Refrigerate for at least 4 hours or overnight. Preheat the oven to 200°C/180°C. Place the apricots with 50 g of honey, orange peel and vanilla on a baking sheet. Bake for 20-25 minutes, until the apricots are soft but not mushy. How to cook apricots so that they do not burn? Turn the apricots during baking, adding 1 tablespoon of water if the honey starts to set. Allow the fruit to cool, add the orange peel and vanilla pod. Using a knife, remove the cheesecake from the mold. Spoon the apricots together. Pour honey over the top so that it runs down the sides. Apricot pancakes with honey Apricot pancakes with honey. Photo: olhaafanasieva/depositphotos Ingredients: 100 grams of softened butter 2 tablespoons of honey For pancakes: 140 grams of flour, a pinch of soda, 25 grams of powdered sugar, 1 egg, 150 ml of milk, a handful of finely chopped apricots, oil for frying. Form a sausage, wrap it tightly and put it in the refrigerator. Mix sifted flour, baking soda and a small pinch of salt, add sugar and make a well in the center. Whisk together the egg and milk, then gradually pour into the well, stirring slowly to avoid lumps. Stir in the apricots. Heat a non-stick pan over low heat and add a little oil. Drop 4 tablespoons of batter and cook for 1 minute or until the surface of each pancake is bubbling. Turn the pancake over and fry for another 1 minute. Repeat with the rest of the dough. Serve pancakes with honey butter. Read also: Honey: is it really as useful as it is said Processed cheese with poppy seeds and apricot bread wreath Processed cheese with poppy seeds and apricot bread wreath. Photo: BBCgoodfood Ingredients: 500 grams of white bread mix 100 grams of walnuts 140 grams of dried apricots, cut into slices 25 grams of toasted poppy seeds 400 ml of milk a little oil for greasing 1 egg 1-2 soft boxed cheeses (such as Brie or Camembert) a drop of white wine Preparation: Pour the pieces of bread into a food processor, mix well walnuts and beat until completely smooth. Transfer to a bowl and toss with the apricots and most of the poppy seeds. Heat the milk to the temperature of your palm, and then mix it into the flour mixture with a wooden spoon. Mix in a bowl until smooth. Cover with oiled cling film and put in a warm place for 1 hour. Place a cheese-sized ovenproof dish in the center of a large baking sheet. From the dough that has risen, form a long, thin sausage that will wrap around the mold. Press the ends together, loosely cover with oiled cling film and leave to rise for 20-30 minutes. Preheat the oven to 180°C/160°C. Brush the dough with the egg, then sprinkle with the remaining poppy seeds. Using kitchen scissors, make arbitrary cuts on the dough. Bake for 35-40 minutes until golden and crusty. Remove the mold from the middle of the baking sheet. Place the cheese in the middle of the bread, without covering it with a lid, and bake for 10-15 minutes until it melts. Serve the dish immediately after baking. Casserole with apricots, cinnamon and olive oil. Photo: danilovajanna/depositphotos Ingredients: 200 grams of coarsely chopped apricots 225 grams of flour 2 teaspoons of baking powder 2 teaspoons of ground cinnamon 200 grams of brown cane sugar 3 large eggs 100 milliliters of olive oil 100 milliliters of fat yogurt 2 teaspoons of vanilla extract For the glaze: 140 grams of fat cream cheese 85 grams of softened butter 250 grams of brown cane sugar 2 teaspoons of vanilla extract Preparation: Place the apricots in a bowl, cover with boiling water and set aside for 30 minutes. Preheat the oven to 180°C/160°C. Grease a deep 20cm round cake tin with oil and line it with baking parchment. In a large bowl, whisk together the flour, baking powder, cinnamon, sugar, and ½ teaspoon salt. Mix eggs, olive oil, yogurt and vanilla. Pour the mixture into the dry ingredients into the dry ingredients and beat with a blender to remove any lumps. Drain the apricot mass and add to the dough. Put the mixture in a mold and bake in the oven for 1 hour. Let the pie cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. To make the frosting, mix all the ingredients together with a blender until smooth. Before serving, generously coat the top of the pie with glaze and sprinkle with cinnamon. Read also: Tasty, sweet and fast. 5 easy recipes for chocolate desserts

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