Dried apricot recipes?

Comments

• izzasgma

  I have sometimes used dried apricots to replace dates as the sweetner in a recipe. They aren't quite as sweet but they do work just as well. They can be soaked and combined with nuts to make the base for a pie or cake or you can soak them and make a paste similar to "date paste", use them to sweeten dressings, etc...
• Fee Raw Master

  I used to make a nice dessert by chopping the apricots into quite small pieces and pouring over some soya milk and leaving it to soak in the fridge overnight. It soaks up all the milk and goes lovely and soft. I tried it again the other week with some nut milk and although it wasn't quite the same it was still yummy.
• susan121 Raw Newbie

  I was SO happy to see this post, as dried apricots (ALL APRICOTS) are probably some of my favorite things in life! I like them plain, but you can pulse them in the food pro with raw almonds and raw honey (adding a touch of ground cardamom and french sea salt) and form them into balls. Also, if you ever make veggie curry chopped dried apricots work well in that, too.

  I also like to make a "tart" out of them, using a date/almond/sesame seed crust, then using dried apricots that had been soaked overnight and blended with a few dates to make the filling (this also works AMAZINGLY when you substitute the apricots with non-soaked, dried brown turkey figs!).
• lyzz

  make apricot frangipane tart here is the recipe I found it on a free recipes site (http://www.recipebuddys.com)

  Apricot Frangipane Tart

  1 1/4 cups all-purpose flour

  1/2 teaspoon salt

  1/4 cup chilled butter or margarine, diced

  2 tablespoons vegetable shortening

  4 to 5 tablespoons ice water

  In a bowl, combine flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs. Stir in ice water, 1 tablespoon at a time, until dough starts to form. Shape into disk; wrap and refrigerate at least 30 minutes or up to 2 days before using. Meanwhile, make Topping.On lightly floured surface roll out dough into an 11-inch circle. Transfer to a 9-inch round tart pan with removable bottom; press into bottom and sides. Press excess dough against insides of pan. Freeze until firm, about 15 minutes.

  Meanwhile, make Frangipane.Apricot Topping1 pound dried apricots (about 2 1/2 cups)3/4 cup granulated sugar2 tablespoons lemon juice1 1/4 cups water1 teaspoon vanilla extractIn pot over medium heat, combine apricots, sugar, juice and water. Bring to boil. Reduce heat to low; simmer until apricots are very plump and liquid is thick, syrupy and golden, about 30 minutes.Remove from heat. Stir in vanilla extract. Cool completely.Frangipane1/3 cup butter (at room temperature)1/3 cup granulated sugar1/3 cup packed almond paste1 egg1 teaspoon vanilla extract1/2 cup all-purpose flourIn mixer at high speed, beat butter, sugar and almond paste until smooth. Reduce speed to low; beat in egg and vanilla extract until combined. Beat in flour until just combined.To assemble, spread frangipane over bottom of dough; arrange apricots with their syrup over. Bake for 35 to 40 minutes or until pastry is golden and apricots have begun to brown. Remove sides of tart pan immediately; let cool on rack.

  Meanwhile, prepare the Glaze.Glaze1/3 cup apricot preserves2 tablespoons amaretto or waterIn a small pot, combine preserves and amaretto. Over medium-high heat cook until preserves dissolve, 2 to 3 minutes. Strain; brush over tart. (If making ahead, freeze unbaked tart until solid, about 3 hours; wrap in plastic and foil. Store in freezer for up to 6 weeks. Bake, unthawed, 55 minutes.)Makes 8 servings.