Friday, June 17, 2005

California Apricots

In California the Apricots are just about due in. The Bleinheim has got to be the best. Here are some recipes you will love.

Fresh Apricot Pies
2 tbsp lemon juice10 cups sliced fresh apricots (4 LB)2 cups sugar1/4 cup quick-cooking tapioca
1/2 tsp cinnamonDouble crust pastry for 9-inch pie(s)2 tbsp butterCream or beaten egg
Sprinkle lemon juice over apricots
Blend in sugar, tapioca, and cinnamon; mix lightly.
Let stand 15 minutes. TO BAKE FRESH APRICOT PIE
Pour half of apricot filling into unbaked 9-inch pie shell; dot with 1 tbsp butter.
Add top pastry; flute edge of crust.
Brush top pastry with beaten egg.
Bake at 425°F 40 minutes or until fruit in center of pie is cooked. TO FREEZE EXTRA PIE FILLING
Place half of filling in large freezer bag; dot with 1 tbsp butter.
Squeeze out air and seal.
Place in 9-inch pie pan; shape to fit pan and freeze.
Once frozen, remove pan. TO BAKE FROZEN PIE FILLING
Unwrap and place frozen filling in unbaked 9-inch pie shell.
Add top pastry; flute edge of crust.
Bake at 425°F 60 to 70 minutes.Makes 2 nine-inch pies,8 servings each
Nutrition information per serving: 552 calories, 7 g protein, 74 g carbohydrates, 406 mg sodium, 27 g fat, 17 mg cholesterol, 3 g dietary fiber, 1580 IU vitamin A, 391 mg potassium.
Apricot Ice Cream
1 can (12 oz) skimmed evaporated milk1 envelope plain gelatin3/4 cup sugar
6 fresh apricots (3/4 LB), diced1-1/2 cups apricot nectar1 cup low-fat plain yogurt1 tsp vanilla
Combine milk and gelatin in large saucepan.
Heat, stirring often, until gelatin dissolves.
Add sugar; heat until it dissolves.
Using a wire whisk, stir in apricots, nectar, yogurt, and vanilla.
Pour mixture into ice cream maker; freeze according to manufacturer's directions.Makes about 2 quarts
Nutrition information per 1/2 cup serving: 75 calories, 2 g protein, 17 g carbohydrates, 18 mg sodium, .5 g fat, 1 mg cholesterol, .5 g dietary fiber, 445 IU vitamin A, 126 mg potassium.
Apricot Cherry Cobbler
8 fresh apricots (1 LB), sliced1/3 cup sugar2 cups pitted fresh cherries (1/2 LB)1 tbsp flour1 cup all-purpose flour1/2 cup yellow cornmeal
1/4 tsp salt1-1/2 tbsp plus 1 tsp sugar2 tsp baking powder1/2 tsp grated orange peel5 tbsp unsalted butter, chilled3/4 cup low-fat milk
Heat oven to 375°F.
Combine apricots and 1/3 cup sugar; set aside.
Combine cherries and 1 tbsp flour; set aside.
Combine dry ingredients; reserve 1 tsp sugar.
Stir in orange peel
Cut in butter until mixture resembles coarse meal.
Add milk; stir just to moisten dry ingredients.
Combine fruit in buttered 1-1/2-quart baking dish; spoon batter over top.
Sprinkle with remaining sugar.
Bake 25 to 30 minutes or until golden brown.
Cool slightly and serve.Makes 8 servings
Nutrition information per serving: 255 calories, 4 g protein, 42 g carbohydrates, 205 mg sodium, 9 g fat, 21 mg cholesterol, 3 g dietary fiber, 1190 IU vitamin A, 309 mg potassium.
Apricot Bavarian
8 fresh apricots (1 LB)1-1/2 envelopes plain gelatin1/4 cup water
2/3 cup sugar2 cups non-fat plain yogurt
Drop apricots into boiling water to cover.
Return to boil; simmer 5 minutes or until skins begin to split.
Drain; rinse under cold water.
Halve fruit; discard skins and pits.
Puree apricots in blender or food processor; set aside.
Combine gelatin and water in small saucepan; stir over low heat until dissolved.
Mix sugar, apricot puree, and yogurt with a wire whisk until smooth; mix in dissolved gelatin.
Chill until firm.Makes 6 four-ounce servings
Nutrition information per serving: 174 calories, 7 g protein, 37 g carbohydrates, 67 mg sodium, .5 g fat, 1 mg cholesterol, 1 g dietary fiber, 995 IU vitamin A, 433 mg potassium.


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