Best 8 Almond Apricot Trifles Recipes

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Welcome to the world of almond apricot trifles, a delightful and versatile treat that offers a harmonious blend of flavors and textures. These trifles captivate the senses with their stunning appearance, combining layers of airy sponge cake, creamy almond custard, juicy apricot compote, and a delicate topping of whipped cream. Whether you're entertaining guests or simply seeking a special dessert for family gatherings, almond apricot trifles are sure to impress with their elegant presentation and irresistible taste.

Here are our top 8 tried and tested recipes!

ALMOND & APRICOT TRIFLES



Almond & apricot trifles image

Ready in just ten minutes, this simple trifle recipe is the perfect end to a traditional Sunday roast

Provided by James Martin

Categories     Dessert, Dinner

Time 10m

Yield Serves 4

Number Of Ingredients 6

1 madeira loaf cake, cut into cubes
8 tbsp Disaronno
2 x 410g cans apricots , chopped and juice reserved
500g pot fresh custard
300ml double cream
2 tbsp toasted flaked almonds

Steps:

  • 1 Line the bottom of 4 small glass serving dishes with the cake. Mix ½ the Disaronno with 6 tbsp of reserved juice, then divide this between the bowls. Arrange apricots on top of the sponge, then pour on custard. Cover and chill for at least 10 mins, or up to a day.
  • Just before serving, add the remaining Disaronno to the cream and whip until it just holds its shape. Spoon over the custard and sprinkle with flaked almonds.

Nutrition Facts : Calories 1017 calories, Fat 62 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 99 grams carbohydrates, Sugar 77 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.97 milligram of sodium

APRICOT ALMOND TRUFFLES



Apricot Almond Truffles image

This supposed to be a healthy alternative to traditional candy. This recipe uses dried apricots which are high in fiber. Almonds have many health benefits and the dark chocolate has antioxidants. So this is not candy at all - it's healthfood! Recipe adapted from Ellie Krieger.

Provided by threeovens

Categories     Candy

Time 40m

Yield 20 truffles, 20 serving(s)

Number Of Ingredients 7

1/2 cup almonds, whole unsalted
1 1/2 cups dried apricots (preferably Turkish)
1 tablespoon honey (preferably raw)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
3 ounces dark chocolate, chopped

Steps:

  • Toast almonds in a dry skillet over medium high heat for 5 minutes; set aside to cool.
  • Process almonds in a food processor, pulsing until coarsely chopped; add apricots, honey, cinnamon, ginger, and salt processing until everything is finely chopped and sticks together, about 45 seconds.
  • Using your hands roll mixture into round balls (about a heaping teaspoon each) and place on a baking sheet lined with waxed paper.
  • Melt half the chocolate in a double boiler; stir in remaining chocolate, stirring to melt.
  • Roll balls in chocolate to coat and place back on baking sheet.
  • Refrigerate until set, about 15 minutes; store at room temperature.

APRICOT BERRY TRIFLE



Apricot Berry Trifle image

Categories     Berry     Fruit     Dessert     Apricot     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 24

For the apricot custard
2 1/2 cups milk
1 vanilla bean, split lengthwise
6 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
3 tablespoons apricot brandy, or to taste
1/2 cup crème fraîche
1/2 cup well-chilled heavy cream
6 large fresh apricots, cut into 1/2-inch pieces (about 2 cups)
For the red berry mixture
4 cups strawberries, hulled
2 cups, raspberries, picked over
2 tablespoons sugar, or to taste
1 to 2 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons framboise or Chambord, or to taste
For the blackberry mixture
2 1/2 cups blackberries, picked over
1 tablespoon sugar
1 tablespoon fresh lemon juice
1 tablespoon framboise or Chambord
Lemon Almond Spongecake
1/4 cup apricot brandy
raspberries and blackberries for garnish plus additional raspberries as an accompaniment if desired

Steps:

  • Make the apricot custard:
  • In a heavy saucepan scald the milk with the vanilla bean. In a metal bowl whisk together the egg yolks, the sugar, the cornstarch, sifted, and a pinch of salt. Add the milk mixture to the yolk mixture in a stream, whisking, and transfer the mixture to the pan. Boil the custard, whisking, for 1 minute, or until it is thick and smooth, strain it through a fine sieve into a bowl, and stir in the brandy. Chill the custard, its surfaced covered with plastic wrap, for at least 6 hours or overnight. Whisk in the crème fraîche, fold in the heavy cream, beaten to stiff peaks, and the apricots, and chill the apricot custard, covered.
  • Make the red berry mixture:
  • In a blender or food processor purée 2 cups of the strawberries, sliced, and 1 cup of the raspberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, force the purée through a fine sieve into a bowl, pressing hard on the solids, and stir in the remaining 2 cups strawberries and 1 cup raspberries, both crushed lightly.
  • Make the blackberry mixture:
  • In a blender or food processor purée 1 1/2 cups of the blackberries with the sugar, the lemon juice, and the framboise until the mixture is smooth, transfer the purée to a bowl, and stir in the remaining 1 cup blackberries, crushed lightly.
  • Assemble the trifle:
  • Arrange one third of the cake on the bottom of a 3 1/2- to 4-quart trifle bowl, sprinkle it with one third of the brandy, and pour half the red berry mixture evenly over the cake. Spoon one third or the apricot custard evenly over the red berry layer, top it with half the remaining cake, and sprinkle the cake with half the remaining brandy. Pour the blackberry mixture evenly over the cake, spoon half the remaining custard over it, and top the custard with the remaining cake. Sprinkle the cake with the remaining brandy, pour the remaining red berry mixture evenly over it, and spoon the remaining custard evenly over the red berry layer, covering the red berry layer completely.
  • Chill the trifle, covered, for at least 12 hours or overnight, garnish it with the berries, and serves it with the additional raspberries.

OATMEAL APRICOT ALMOND BITES



Oatmeal Apricot Almond Bites image

These delectable, chewy 'bites' are the perfect way to start or end your day, especially when accompanied by a tall glass of milk!

Provided by AMYINNORTHFIELD

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 16

¾ cup unsweetened applesauce
⅓ cup packed brown sugar
⅓ cup honey
½ cup whole wheat flour
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup rolled oats
1 teaspoon vanilla extract
1 teaspoon almond extract
½ cup chopped dried apricots
¼ cup sliced almonds
¼ cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • 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.
  • Bake 12 to 15 minutes in the preheated oven, until golden brown. Cool on wire racks.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 15.7 g, Fat 0.7 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 0.1 g, Sodium 59.7 mg, Sugar 9.9 g

APRICOT ALMOND PILAF



Apricot Almond Pilaf image

A sumptuous but easy Persian-inspired dish. Rosewater can be found in Middle Eastern groceries and in many large supermarkets. The carrot, saffron, and apricots make for a beautiful gold color. Add a pinch of cinnamon or cardamom along with the saffron, if desired.

Provided by JOHNTHEBEAR

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 small carrot, finely chopped
1 cup basmati rice
1 teaspoon salt
1 ⅞ cups water
¼ teaspoon saffron threads, crushed
1 tablespoon rose water
¼ cup dried apricots, diced
¼ cup slivered almonds

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion and carrot until onion is translucent, about 5 minutes. Stir in basmati rice and salt; cook and stir until rice is slightly opaque, about 3 minutes.
  • Pour in water; stir to combine. Mix in saffron threads, rose water, apricots, and almonds; bring to a boil. Reduce heat to low, cover, and simmer until rice has absorbed the liquid, about 20 minutes. Remove from heat and allow pilaf to stand covered for 10 more minutes. Stir before serving.

Nutrition Facts : Calories 289 calories, Carbohydrate 46 g, Cholesterol 15.3 mg, Fat 9.9 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 636.5 mg, Sugar 6.1 g

APRICOT-ALMOND TARTLETS



Apricot-Almond Tartlets image

These delicate, buttery tarts melt in your mouth. With their jeweled apricot tops, they make a pretty presentation on a holiday cookie tray. -Julie Dunsworth, Oviedo, Florida

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 11

1 cup all-purpose flour
3 tablespoons confectioners' sugar
1/3 cup cold butter
1 large egg yolk
1 to 2 tablespoons water
FILLING:
1/2 cup almond paste
1/4 cup butter, softened
1 large egg white
1/4 teaspoon almond extract
1/2 cup apricot preserves

Steps:

  • In a large bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Add egg yolk and water; stir until dough forms a ball. Roll into twenty-four 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups., In a small bowl, beat almond paste and butter until blended; beat in egg white and almond extract. Spoon into tart shells, about 2 teaspoons in each., Bake at 350° until golden brown, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. Top with apricot preserves.

Nutrition Facts : Calories 103 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 37mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

APRICOT ALMOND TARTLETS



Apricot Almond Tartlets image

Make and share this Apricot Almond Tartlets recipe from Food.com.

Provided by luvmybge

Categories     Tarts

Time 40m

Yield 20 tartlets

Number Of Ingredients 13

1 1/2 cups flour
1/4 cup granulated sugar
1 teaspoon finely grated orange zest
1/4 lb chilled butter, cut into 1/2 inch cubes
1 egg white, whisked until frothy
1 (7 ounce) package almond paste
6 tablespoons butter
1 cup confectioners' sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/4 cup apricot preserves

Steps:

  • To make dough, in the bowl of a food processor, pulse flour, granulated sugar, and orange zest together until just blended.
  • Scatter butter over flour mixture and pulse until mixture has the consistency of cornmeal.
  • While pulsing, pour egg white through feed tube.
  • Process until dough forms a ball.
  • Transfer to a lightly floured surface and, with the heel of your hand, press dough together until it is smooth and cohesive.
  • Position rack in lower third of oven; preheat to 350° degrees F.
  • Have a 12-well mini-tart plaque nearby.
  • Use 1 level tablespoon of dough for each tartlet.
  • Roll dough between your palms to form a smooth ball.
  • With index finger, press center of dough ball into well, then press dough up the sides to distribute evenly.
  • To make almond filling, in the bowl of a food processor, pulse almond paste, butter, confectioners' sugar, egg, egg yolk, vanilla and orange zest together until smooth.
  • Spoon about 2 level tablespoons of filling into each shell.
  • (I just use a heaping tablespoon) Then spoon about 1/2 teaspoon apricot preserves in the center of each filled tartlet.
  • Bake until filling and edges of crusts are golden, 22-25 minutes.
  • Transfer plaque to a wire rack and cool about 10 minutes, then remove tartlets and place on rack to cool completely.
  • Repeat with remaining dough, filling and preserves.
  • Before serving sprinkle tartlets with confectioners sugar.

CHERRY-ALMOND TRIFLE



Cherry-Almond Trifle image

Categories     Milk/Cream     Fruit     Nut     Dessert     Bake     Cherry     Almond     Summer     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 24

For jam
2 cups fresh cherries (about 12 ounces), pitted, coarsely chopped
1 cup sugar
1/4 cup water
For cake
1 7-ounce package almond paste, cut into small pieces
1 1/4 cups sugar
1 1/4 cups (2 1/2 sticks) unsalted butter, cut into pieces
2 teaspoons vanilla extract
6 large eggs
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
For custard
1/2 cup sugar
2 tablespoons cornstarch
6 large egg yolks
2 teaspoons vanilla extract
2 cups half and half
3 cups fresh cherries (about 18 ounces), pitted, coarsely chopped
1 cup chilled whipping cream
1/4 cup powdered sugar
Cherries with stems
Slivered almonds, toasted

Steps:

  • Make jam:
  • Combine all ingredients in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes. Transfer to small bowl. Cover and chill up to 3 days.
  • Make cake:
  • Preheat oven to 325°F. Butter 9-inch-diameter springform pan. Line bottom with parchment; butter parchment. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute. Add butter and vanilla and blend well, occasionally scraping down sides of bowl. Blend in eggs 1 at a time. Using on/off turns, blend in flour, baking powder and salt (do not overmix). Transfer batter to prepared pan. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes. Cool cake in pan on rack. Cover; let stand at room temperature 1 day.
  • Make custard:
  • Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend. Beat in yolks and vanilla. Gradually whisk in half and half. Stir over medium heat until custard thickens and boils. Transfer to bowl. Press plastic wrap directly onto surface; chill 1 day.
  • Cut around pan sides to loosen cake; release pan sides. Cut cake horizontally into 3 layers; discard parchment. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl. Trim 1 cake layer to fit, if necessary; place in bowl. Spread with 1/3 of custard. Mix chopped cherries into jam. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl. Top with third cake layer. Spread with remaining custard, then jam mixture.
  • Beat whipping cream and powdered sugar until stiff peaks form. Transfer to pastry bag fitted with star tip. Pipe cream in center of trifle. Pipe rosettes around edge; top rosettes with whole cherries. Sprinkle trifle with almonds. Cover; chill at least 3 hours and up to 1 day.

Tips:

  • Choose ripe and juicy apricots. This will ensure that your trifles have the best flavor.
  • Use a good quality almond extract. This will also help to enhance the flavor of the trifles.
  • Don't overbeat the egg whites. If you overbeat them, they will become dry and stiff, which will make your trifles tough.
  • Be careful not to overcook the apricot mixture. If you overcook it, it will become too thick and gooey.
  • Assemble the trifles just before serving. This will prevent the ladyfingers from getting soggy.

Conclusion:

Almond apricot trifles are a delicious and elegant dessert that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a special dessert, give almond apricot trifles a try!

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