Apricot Sorbet

Ingredients

  • 3/4 pound very ripe apricots, peeled and pitted
  • Juice of 1 large lemon
  • 1/2 cup granulated sugar

Directions

  1. Purée the apricots into a bowl. Add the lemon juice and whip in the sugar with a wire whisk. Pour into a container, cover and freeze until firm, beating 3 times at 45−minute intervals.
  2. About 30 minutes before serving, transfer the sorbet to the refrigerator.
  3. Serves 4.

Apricot Ice Cream

Ingredients

  • 1 1/4 cups cream
  • 1 (1 pound) can apricot pie filling
  • 1 egg white

Directions

  1. Whip the cream until soft peaks are formed, then fold in the pie filling. In a clean bowl whip the egg
    white until stiff but not dry and fold into the cream and apricot mixture. Pour into a container, cover
    and freeze until firm.
  2. About 20 minutes before serving, transfer the ice cream to the refrigerator.
  3. Serves 4 to 5.

Apricot Berry Fizz

Ingredients

Apricot Concentrate
  • 4 lb apricot
  • 1/3 cup sugar
  • 1 quart water 4 cups
  • Flavored Ice Cubes
  • 2 cups blueberries
  • 3 cups strawberries
  • 1 cup water
  • 1/3 cup sugar
  • Club Soda
  • Ice Trays

Directions

How to make Apricot concentrate:
  1. Wash apricots, pit and cut into halves. Place apricots in a large pot, fill it with 1 quart of water and bring to a boil.
  2. Simmer over low heat until soft but not mushy for around 30 min.
  3. When finished, strain the mixture through cheesecloth or strainer, than add 1/3 cup of sugar to the juice.
  4. Place juice on the stove and simmer for 5 more minutes. Take it off the stove and let it cool.
How to make Blueberry-strawberry ice cubes
  1. Bring washed strawberries and blueberries, 1 cup water and 1/3 cup of sugar to a simmer in a medium pot.
    Cook on low heat until soft, stirring occasionally, around 20 min.
  2. Strain mixture through the cheesecloth or fine mesh strainer and let it cool.Pour into ice molds and freeze it.
  3. Before serving, place 1-2 blueberry/strawberry ice cubes in a cold glass, add some apricot concentrate and at last pour some sparkling mineral water on top. Enjoy.

Jammy Biscuits

Ingredients

  • Unsalted butter 225g, softened
  • Caster sugar 150g
  • Vanilla extract 1 tsp
  • Egg yolks 3, beaten
  • Plain flour 250g
  • Ground almonds 110g
  • Raspberry and apricot jam for spreading icing sugar to dust

Directions

  1. Beat the butter and caster sugar together until pale and fluffy. Add the vanilla and egg yolks and mix thoroughly. Gradually add the flour and ground almonds. Lightly knead the mixture until it comes together in a ball. Wrap and chill for 1 hour.
  2. Heat the oven to 170C/fan 150C/gas 5. Roll the dough out to the thickness of a £1 coin on a lightly floured surface and stamp out biscuits using a 6–7cm cutter. Reshape leftover dough into a ball, re-roll and cut out more biscuits. Stamp out a smaller circle from the middles of half the biscuits.
  3. Put the biscuits on lined baking sheets and bake for 12–15 minutes or until golden. You may need to do these in batches. Rest for a minute then transfer to a cooling rack. When completely cold, spread the whole biscuits with either jam. Dust the ring-shaped biscuits with icing sugar. Put a sugar-dusted ring on top of a jam-covered biscuit and press lightly together.

Apricot and White Chocolate Cookies

Ingredients

  • Butter 150g, at room temperature
  • Golden caster sugar 100g
  • Light muscovado sugar 50g
  • Egg 1
  • Vanilla extract 1 tsp
  • Milk 1 tbsp
  • Self-raising flour 220g
  • White chocolate 150g, roughly chopped
  • Dried apricots 100g, snipped into pieces

Directions

  1. Heat the oven to 190C/fan 170C/gas 5. Beat the butter and sugars together until the mixture is light and creamy, then beat in the egg and add the vanilla extract and the milk. Mix the flour into the mixture to make a stiff dough, then add 100g of the chocolate and apricots and work them in.
  2. Line a baking sheet with baking paper, scoop out the cookie dough in tablespoons and roll each into a ball. Sit these about 8cm apart as they will spread out as they cook. Press a fork onto each ball to flatten it out slightly. Bake for 10 minutes, or until the cookies are golden but not brown, rest them for a couple of minutes before lifting them off the tray onto a rack to cool. Repeat with the remaining mixture.
  3. Melt the remaining chocolate and drizzle it back and forth over the cookies.

Grilled Chicken with Apple-Mango Chutney

Ingredients

Chicken
  • 1 cup plain 2% Greek yogurt
  • 2 Tbsp frozen apple juice concentrate (preferably organic), thawed
  • 1 Tbsp apple cider vinegar
  • 2 tsp garam masala
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 8 chicken cutlets
Chutney
  • 3 Tbsp apple cider vinegar
  • 2 Tbsp apricot preserves
  • 1 small red jalapeno chile pepper, finely chopped (see Cook’s Note)
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp dry mustard
  • ⅛ tsp ground cloves
  • ⅛ tsp ground ginger
  • 1 5- to 6-oz Gala apple, cored and cut into 1/3″ cubes
  • 1 small mango, peeled, seeded and cut into 1/3″ cubes (about 1 cup)
  • ¼ cup chopped fresh mint, plus sprigs for garnish
  • Nonstick spray