Best 13 Apricot Almond Dressing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Apricot almond dressing, a delightful and versatile condiment, adds a sweet, tangy, and nutty flavor to a variety of dishes. Whether you're looking to elevate a simple salad, marinate succulent chicken or tofu, or create a luscious glaze for roasted vegetables, this dressing will elevate your culinary creations. With its vibrant orange hue and rich, complex flavor, apricot almond dressing is sure to impress your taste buds and leave you craving more.

Let's cook with our recipes!

MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS



Mixed Greens with Apricot Vinaigrette and Almonds image

"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

3 tablespoons champagne vinegar
1 heaping tablespoon apricot jam
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
8 cups mixed baby greens (about 5 ounces)
1/4 cup slightly toasted sliced almonds

Steps:

  • Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
  • Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.

APRICOT-ALMOND COBBLER



Apricot-Almond Cobbler image

This fruity cobbler has a fluffy, golden brown almond topping, with a delicious apricot center - a perfect warm dessert to end a Thanksgiving meal.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 10

Number Of Ingredients 9

3 cans (15 oz each) apricot halves in extra-light syrup, well drained
3/4 cup sugar
3 tablespoons butter, melted
1 1/2 teaspoons almond extract
1/2 cup sliced almonds
1 cup plus 3 tablespoons Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup 1% low-fat milk

Steps:

  • Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
  • In casserole, stir together apricots, 1/4 cup of the sugar, half of the melted butter and the almond extract. Sprinkle with 1/4 cup of the almonds.
  • In medium bowl, mix flour, baking powder, salt, milk, 2 tablespoons almonds, and remaining melted butter and 1/2 cup sugar with whisk until smooth. Pour topping evenly over apricot mixture. Sprinkle with remaining 2 tablespoons almonds.
  • Bake 40 minutes or until top is lightly browned. Serve warm.

Nutrition Facts : Calories 220, Carbohydrate 40 g, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg

APRICOT ALMOND CHICKEN



Apricot Almond Chicken image

"This tender chicken topped with sweet apricot preserves and crunchy almonds is special enough for guests, yet requires no complicated cooking," notes Betty Due of Mendota, Illinois. The hearty brown rice, with colorful flecks of red and green pepper, makes a pretty accompaniment.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4 servings.

Number Of Ingredients 11

2-1/4 cups chicken broth
1 cup uncooked long grain brown rice
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 teaspoon salt, optional
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
4 boneless skinless chicken breast halves (4 ounces each)
4 tablespoons apricot preserves
1/3 cup sliced almonds, toasted

Steps:

  • In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking dish. Top with chicken. , Cover and bake at 350° for 55-60 minutes or until rice is tender. Uncover and stir the rice. Place 1 tablespoonful of preserves on each chicken breast. , Bake, uncovered, 5 minutes longer. Sprinkle with almonds. Bake 5 minutes longer or until a thermometer reads 170°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 456 calories, Fat 11g fat (0 saturated fat), Cholesterol 76mg cholesterol, Sodium 143mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein. Diabetic Exchanges

APRICOT SNACK CAKE



Apricot Snack Cake image

This simple and tender cake is prepared entirely in the food processor, with juicy apricots, fragrant vanilla and nutty almond flour, which accentuates the fruity flavor. The apricots add natural tartness to balance the rich, buttery cake, but the cake also works well with other stone fruits, like peaches, plums and nectarines. It's an ideal recipe for using overripe fruits, if you've bought too many and can't eat them fast enough. Perfect for breakfast with coffee or tea, this snacking cake is a great pick-me-up treat any time of day. For dessert, toast the slices and serve warm topped with whipped cream, ice cream or macerated fruit.

Provided by Kay Chun

Categories     snack, cakes, dessert

Time 45m

Yield One 9-by-5-inch loaf

Number Of Ingredients 13

6 tablespoons chilled unsalted butter, cut into 1/4-inch cubes, plus more for greasing pan
1/2 cup/55 grams sliced almonds
1/2 cup/105 grams granulated sugar
1/2 packed cup/70 grams light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt (such as Diamond Crystal)
2 large eggs
2 teaspoons pure vanilla extract
1 cup/142 grams all-purpose flour
3/4 cup/72 grams fine almond flour
8 ounces ripe apricots, halved, pitted, then each half quartered
Honey, whipped cream or ice cream, for serving (optional)

Steps:

  • Set a rack in the middle position of the oven and heat oven to 350 degrees. Grease a 9-by-5-inch metal loaf pan with butter.
  • On a rimmed baking sheet, spread almonds into a single layer and toast in the oven until golden, 5 to 7 minutes. Transfer to a plate to cool.
  • Meanwhile, in the bowl of a food processor, combine the 6 tablespoons butter, both sugars, the baking powder, baking soda and salt, and pulse until butter is pea-size. Add eggs and vanilla, and pulse until well blended. Add both flours and pulse, scraping down the sides of the bowl, until well incorporated. Add apricots and pulse until fruit is finely chopped and mixture is almost smooth.
  • Using a spoon or flexible spatula, stir in toasted almonds. Scrape mixture into prepared pan and smooth top.
  • Bake until cake is golden on top and firm in the center, 40 to 45 minutes. Transfer to a rack and cool for 30 minutes. Slide a paring knife or small offset spatula along the sides of the pan to loosen the cake, then turn out cake and cool completely (or until lukewarm).
  • Slice the cake and enjoy it drizzled with honey, topped with whipped cream or ice cream, or as is.

APRICOT & ALMOND BAKEWELL



Apricot & almond bakewell image

A winning combination of sweet pastry and sharp compote

Provided by Sarah Cook

Categories     Afternoon tea, Dessert, Dinner, Lunch, Treat

Time 2h15m

Number Of Ingredients 10

400g sweet shortcrust pastry
140g self-raising flour, plus a little extra for dusting
200g butter, softened
140g ground almonds
140g golden caster sugar
3 eggs, beaten
600ml jar apricot compote
1 tbsp flaked almonds
icing sugar, Greek yogurt and clear honey, to serve
140g madeira cake

Steps:

  • Roll out the pastry with a little flour until big enough to line a deep 20-23cm loosebottom tart tin. Line the tin with the pastry, leaving any excess overhanging. Chill or freeze for 30 mins.
  • Heat the oven to 180C/fan 160C/gas 4. Line the pastry with baking paper, fill with baking beans, then bake blind for 20 mins. Remove the paper and beans, then bake for 5 mins more until the pastry is pale biscuit coloured.
  • Meanwhile, make the filling. Whizz the madeira cake in a food processor, then tip into a large bowl with the flour, butter, ground almonds, caster sugar and eggs. Briefly beat together until smooth.
  • Reduce the oven to 160C/fan 140C/gas 3. Tip the compote into the pastry case and spread to cover the base. Spoon over the almond mixture and gently spread to cover the compote. Scatter with the flaked almonds, then bake for 1 hr until golden and firm to the touch. Remove onto a serving plate and serve slightly warm, dusted with icing sugar with Greek yogurt and a drizzle of honey alongside.

Nutrition Facts : Calories 822 calories, Fat 52 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 45 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.1 milligram of sodium

PORK CHOPS WITH APRICOT-ALMOND STUFFING



Pork Chops with Apricot-Almond Stuffing image

Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 35m

Yield Makes 4

Number Of Ingredients 8

3 ounces dried apricots, coarsely chopped (1/3 cup)
2 ounces almonds, coarsely chopped (1/3 cup)
1/4 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
4 bone-in pork chops (8 ounces each)
1 cup homemade or store-bought low-sodium chicken stock
2 teaspoons red-wine vinegar

Steps:

  • Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
  • Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
  • Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.

AMAZING ALMOND SALAD DRESSING



Amazing Almond Salad Dressing image

I used to go to this delicious vegetarian buffet in college. They made the most amazing almond salad dressing that I (and everyone else!) would drench salads with, not to mention any other food. After hunting far and wide for the recipe, I finally found it. Unfortunately, the restaurant closed down but I'll always have the plant-based dressing!

Provided by jlg83

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 16

Number Of Ingredients 6

1 cup raw almonds
1 cup water
½ cup canola oil
3 tablespoons nutritional yeast, or more to taste
1 tablespoon liquid aminos (such as Bragg®), or to taste
½ teaspoon salt

Steps:

  • Use a blender to blend almonds, water, oil, yeast, aminos, and salt together until smooth.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 2.3 g, Fat 11.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 0.9 g, Sodium 114.9 mg, Sugar 0.4 g

APRICOT ALMOND LOAF



Apricot Almond Loaf image

A beautiful bread with a pretty pale color and a fruity, nutty flavor.

Provided by Cindy Carnes

Categories     Bread     Yeast Bread Recipes

Time 3h

Yield 15

Number Of Ingredients 9

1 (15 ounce) can apricots, drained and rinsed
2 teaspoons almond extract
2 ½ tablespoons butter, softened
1 teaspoon salt
¼ cup sugar
3 ½ cups bread flour
2 ½ tablespoons vital wheat gluten
1 (.25 ounce) envelope rapid rise yeast
⅔ cup slivered almonds

Steps:

  • Place ingredients (except the almonds) in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
  • If your machine has a Fruit setting, add the almonds at the signal, or about 5 minutes before the kneading cycle has finished.

Nutrition Facts : Calories 204.8 calories, Carbohydrate 34.1 g, Cholesterol 5.1 mg, Fat 4.9 g, Fiber 1.9 g, Protein 6 g, SaturatedFat 1.5 g, Sodium 170.7 mg, Sugar 9.2 g

APRICOT SALAD DRESSING



Apricot Salad Dressing image

Super easy and super tasty! Recipe from Cooking Light March 2010. They recommend serving it over a salad of mixed greens, raspberries, goat cheese, almonds and chicken breast.

Provided by januarybride

Categories     Salad Dressings

Time 5m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 6

2 tablespoons apricot preserves (original recipe called for only 1)
1 1/2 tablespoons red wine vinegar (I used cider vinegar with great results)
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra virgin olive oil (I used canola oil with great results)

Steps:

  • Mix together first 5 ingredients.
  • Whisk in olive oil and serve.

Nutrition Facts : Calories 144.7, Fat 13.6, SaturatedFat 1.9, Sodium 163.7, Carbohydrate 6.6, Fiber 0.1, Sugar 3.7, Protein 0.1

BAKED APRICOTS WITH ALMOND TOPPING



Baked Apricots with Almond Topping image

A short time in the oven softens sweet apricots and intensifies their flavor. The buttery almond-and-brown-sugar topping turns golden after baking, adding a nutty crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 30m

Number Of Ingredients 4

4 1/2 teaspoons unsalted butter, softened, plus more for dish
1/4 cup whole almonds, skin on
3 tablespoons packed light-brown sugar
6 apricots, peeled, halved, and pitted

Steps:

  • Preheat oven to 400 degrees. Butter a 9-inch square baking dish. Process almonds and brown sugar in a food processor until almonds are finely chopped. Add butter; process until just combined.
  • Place apricot halves, cut sides up, in buttered baking dish. Cover top of each apricot half with almond mixture. Bake until apricots are soft and almond mixture is deep golden brown, 15 to 20 minutes. Transfer 3 apricot halves to each serving plate. Serve warm.

ALMOND CHICKEN WITH APRICOT SAUCE



Almond Chicken with Apricot Sauce image

With its fruity, slightly sweet apricot sauce, this tender chicken entree is full of flavor, not fat. When my children were all at home, they would rate a new recipe on the scale of 1 to 10. This is one of the 10's. -Erma Yoder, Millersburg, Indiana

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 8

1 cup apricot spreadable fruit
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped onion
4 teaspoons cider vinegar
1 teaspoon ground mustard
6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup sliced almonds
1 tablespoon butter, melted

Steps:

  • In a shallow bowl, combine the first five ingredients; transfer 1/2 cup to a serving bowl and set aside. Dip chicken in remaining apricot mixture. Place in a 13x9-in. baking dish coated with cooking spray. , Sprinkle almonds over chicken; drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until a thermometer reads 170°. Serve with reserved apricot sauce.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 99mg cholesterol, Sodium 398mg sodium, Carbohydrate 29g carbohydrate (22g sugars, Fiber 1g fiber), Protein 37g protein. Diabetic Exchanges

APRICOT ALMOND STUFFING



Apricot Almond Stuffing image

I have been in search of a good stuffing recipe that could be served any day of the week but does not taste similar to the usual bread/sage Thanksgiving stuffing. After trying several different stuffing recipes, I began to adjust ingredients and to try several new ingredients that I thought would enhance the flavor. I eventually came up with this apricot almond stuffing. It's very tasty with a unique flavor all it's own....perfect for any day of the week, or for that special side dish when company is over, whether you're serving beef or pasta or poultry as the main course. And this is just such a tasty stuffing that I know it's just a matter of time before I eventually replace my traditional bread/sage stuffing at our annual Thanksgiving Dinner with this Apricot Almond Stuffing. (I don't want to invoke an impromptu riot within my family by venturing away from my family's traditional Thanksgiving menu, so I'll preserve family tradiition by offering Grandma's Homemade Stuffing every Thanksgiving for the sake of family peace...at least for the time being.) You can use this to stuff any bird, too. I prefer chicken, but I assume it would go well with turkey or even game hens as well. I hope you like it.

Provided by Northwestgal

Categories     Brunch

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

6 croissants, torn into bite-size pieces
1 onion, chopped finely
2/3 cup sliced almonds
1 tablespoon tarragon
1 tablespoon thyme
1 tablespoon parsley
3/4 cup dried apricot, quartered
1 teaspoon orange zest
1/4 cup butter, melted
1 tablespoon apricot preserves or 1 tablespoon apricot jam
2 cups chicken broth

Steps:

  • Preheat oven to 350 degrees.
  • Place torn croissant pieces, chopped onion, sliced almonds, tarragon, thyme, parsley, quartered apricot bits, and orange zest in a large mixing bowl.
  • In a small bowl, mix together the melted butter, apricot preserves (or jam), and half of the chicken broth; stir until blended. Pour the broth mixture over the stuffing mixture.
  • Use a large spatula or wooden spoon to toss the stuffing mixture until all the ingredients are well blended. Use as much of the remaining broth--adding a little at a time--as is needed to get the stuffing thoroughly moist (but not saturated or "soupy"). I usually use nearly all of the 2 cups of broth, with maybe 1/8 cup or so not used (I've never really measured the unused portion).
  • Place stuffing in a 10x10-inch baking dish, cover, and bake in a 350 degree oven for 30 minutes.
  • NOTE - I don't usually grease my pyrex casserole dish for this stuffing, and I have never had a problem with the stuffing sticking to the edges or bottom, and the clean-up is very easy (no crusty pieces stuck to the dish). But, depending on what type of dish you use to roast the stuffing, you might want to first lightly butter your baking dish or lightly coat it with a no-stick cooking spray.
  • TIP - Take advantage of sales, and buy day-old croissants at a reduced price when you plan to make this dish. They will be well moistened with the buttery broth, so it won't matter if they are a bit dry.

Nutrition Facts : Calories 321.9, Fat 19.1, SaturatedFat 9, Cholesterol 43.9, Sodium 553.1, Carbohydrate 32.4, Fiber 3.2, Sugar 13.4, Protein 7.1

APRICOT GRATIN WITH ALMONDS AND KIRSCH



Apricot Gratin with Almonds and Kirsch image

Provided by Moira Hodgson

Categories     dessert

Time 1h

Yield 6 sevings

Number Of Ingredients 12

1 cup sugar
1/2 cup honey
1 vanilla bean
2 1/2 cups water
2 1/4 pounds apricots
3/4 cup powdered sugar
1 1/4 cups ground almonds
10 tablespoons unsalted butter, softened
2 egg yolks
1 whole egg
1/4 cup slivered almonds
3 tablespoons apricot brandy or kirsch

Steps:

  • The day before, combine the sugar, honey, vanilla bean and water in a saucepan and bring to a boil.
  • Place the whole apricots in a large saucepan. Pour the boiling syrup over them and bring back to a boil over medium-high heat. Remove from the heat; the apricots should be completely submerged in the syrup. If not, they will discolor. If necessary, invert a saucer over the top of the fruit to keep it submerged. Cover the saucepan and let stand for 24 hours. During this overnight marinating, the pits will impart an almond flavor to the apricots and their syrup.
  • Drain the fruit, reserving the syrup and being careful not to crush the apricots. Halve the apricots. Remove and discard the pits. Place four or five apricot halves in the bottom of six gratin dishes that are four-inches in diameter, arranging the fruit just to cover the bottom of the dishes.
  • Place the remaining apricots in a food processor or food mill with a little of the syrup and process to a thick puree. Set aside.
  • To make the topping, combine one-half cup of the powdered sugar, the ground almonds, butter, egg yolks and whole egg in a mixing bowl and whisk until thoroughly blended.
  • Divide the batter among the six gratin dishes, spreading it evenly over the top of the apricots. (If the batter is too thick, heat it slightly to soften.) Sprinkle the top of the batter with slivered almonds. Sprinkle the remaining one-fourth cup of powdered sugar over the top of the gratin dishes with a sugar sifter or fine sieve.
  • Forty-five minutes before serving, preheat the oven to 425 degrees. Twenty minutes later, place the gratins in the oven and bake for 15 to 20 minutes, until lightly browned on top.
  • Just before serving, place the apricot puree in a small saucepan and warm over low heat. Add the apricot brandy or kirsch and pour the sauce into a warm sauce boat.
  • Serve the gratins on dessert plates lined with paper doilies or folded linen napkins. Pass the apricot topping separately.

Nutrition Facts : @context http, Calories 713, UnsaturatedFat 18 grams, Carbohydrate 96 grams, Fat 34 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 14 grams, Sodium 23 milligrams, Sugar 88 grams, TransFat 1 gram

Tips for Making the Best Apricot Almond Dressing

- **Choose ripe apricots.** The sweeter and more flavorful the apricots, the better your dressing will be. - **Use blanched almonds.** Blanching almonds removes their skins, making them more tender and flavorful. To blanch almonds, simply pour boiling water over them and let them sit for a minute or two. Drain the almonds and rinse them with cold water. Then, use a paper towel to pat them dry. - **Toast the almonds.** Toasting the almonds brings out their flavor and makes them more crunchy. To toast almonds, spread them in a single layer on a baking sheet and bake them in a preheated oven at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown. - **Use fresh herbs.** Fresh herbs, such as cilantro, basil, and mint, add a bright, flavorful touch to the dressing. - **Taste and adjust the dressing as needed.** The dressing should be sweet, tangy, and slightly creamy. If it is too sweet, add more vinegar or lemon juice. If it is too tangy, add more honey or sugar. If it is too thick, add more water or milk.

Conclusion

Apricot almond dressing is a versatile dressing that can be used on a variety of salads, including green salads, fruit salads, and chicken or fish salads. It is also a great dipping sauce for vegetables and crackers. With its sweet, tangy, and creamy flavor, apricot almond dressing is sure to please everyone at your table.

Related Topics