Best 9 Apricot Fig Trifle With Caramel Sauce Recipes

APRICOT TRIFLE (APRICOT DESSERT)

Steps:

• Canned apricots: If using them, don't cook them; they are already soft. Drain the can and reserve the juice. Slice the apricots and set them aside.
• Drain: Pour the juice from the can into a measuring jug. If you don't have the required ½ cup liquid (125 ml), add some water to get there. Add just a little sugar; if you find it necessary, I don't. Use less sugar than you would use when making the sauce with fresh apricots, as the syrup from the can is already sweet.
• Cook: Pour the juice into a small pan, bring it to a boil and let simmer for 3 minutes.
• Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl; you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Add the sliced apricots and stir. Let cool.
• Halve the apricots and cut each half into 2 or 3 slices.
• Cook: Place the sugar, water, and apricots in a small saucepan and bring to a boil. Cook for 3 minutes.
• Thicken: Whisk the cornstarch with 2-3 teaspoons cold water in a small bowl, you should obtain a thick yet pourable paste. Slowly whisk the cornstarch into the apricot juice and let bubble once or twice until slightly thickened. Let cool.
• Tip: You can use another fruit sauce or you could thicken any fruit compote and use that instead.
• Crumble the cake with your hands.
• Toast crumbles: Melt the butter in a large pan, add the cake crumbles to the pan, sprinkle with the sugar and toast, often stirring, for 8-10 minutes, until they are fragrant and not so soft anymore. Let cool.
• Layer trifle: Butter a small serving dish or casserole dish. Start layering the cake crumbles and the apricot sauce, finishing with a layer of crumbles.The apricot layer should be more or less as thick as the crumble layer. In the end, I had 3 crumble layers and two apricot sauce layers. If you have more ingredients, use a larger dish or make more layers.
• Chill the dessert for a few hours.
• Whip the heavy cream (no sugar necessary) and garnish the dessert with whipped cream and fresh mint or lemon balm just before serving.

SALTED CARAMEL FIG SAUCE RECIPE

Steps:

• Directions:
• Put a large Sauce pan on the stove over Medium High Heat (if your stove tends to be really hot try Medium Heat). Pour your sugar into the pan and start to let is melt. Stir occasionally until it is melted. You will cook it until it becomes amber color and 340-350 degrees using a candy thermometer. The sugar is done just as it starts to have the slightest simmers on the surface and it will can go from sugar that is perfect for caramel to burnt in a matter in seconds so once the sugar begins to color don't leave the sugar. As soon as the sugar is amber is the temperature is 340-350 add the butter and stir the mixture together. Once the butter is melted remove the pan from the heat and add the fig and heavy cream.
• Once combined taste the flavor after a few minutes and then add the salt. I like to add a little and taste it until I feel the caramel has the right ratio of sweet to salty. Once the caramel sits for 15 minutes you can pour it into mason jars and store in the fridge.

CARAMEL CHOCOLATE TRIFLE

Steps:

• Prepare and bake cake according to package directions for an 8-in. square baking pan. Cool on a wire rack. Prepare pudding according to package directions., Cut cake into 1-1/2-in. cubes. Place half of the cubes in a 3-qt. trifle bowl or large glass serving bowl; lightly press down to fill in gaps. Top with half of the whipped topping, pudding, caramel topping and toffee bits; repeat layers. Cover and refrigerate until serving.

GOLDRICH APRICOT FIG TORTE WITH COCONUT CARAMEL ICE CREAM

Steps:

• For the goldrich apricot fig torte: Preheat the oven to 350 degrees F. Slice the apricots and dice the figs. Toss with the agave nectar and form into 8 ring molds. Bake until the tarts are reduced by 1/2 and are lightly caramelized. For the coconut caramel ice cream: In a heavy-bottomed saute pan, melt the 1 cup cane sugar. The key is to keep it moving until it turns a dark brown caramel color. Cook's Note: Be careful the sugar burns easy, so don't turn your back on it. Add 1 cup coconut milk to the pan and whisk to combine. Take the pan off the heat and add to a blender. Add the remaining 2 cups coconut milk to the blender with the caramel mixture and puree until smooth. Place in an ice cream machine and follow the manufacturer's instructions. After coming out of the ice cream machine allow to rest in the freezer for at least 3 hours. To plate: Place the ring mold in the center of the plate, loosen with a knife and remove the mold. Place a scoop of ice cream on top and finish with blueberries, shaved Macadamia nuts, and sprinkle with black lava salt.

APRICOT-FIG TRIFLE WITH CARAMEL SAUCE

Steps:

• To make the pudding, combine the cornstarch, sugar and salt in a medium saucepan and slowly stir in just enough milk to make a thick paste. Gradually stir in the remaining milk. Cook over medium-low heat, stirring constantly, until thick, about 20 minutes. Remove from heat and stir in the vanilla and butter. Pour into a bowl, cover with plastic wrap and refrigerate until cold.
• Place the apricots and figs in a small bowl and cover with boiling water. Let stand for 20 minutes; drain.
• Meanwhile, to make the caramel sauce, combine the sugar and water in a medium saucepan. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Cook over medium-low heat, without stirring, until the sugar is melted and turns a light amber color. Remove the caramel from the heat and carefully stir in the cream. Return to the heat and stir until the caramel is dissolved.
• To assemble, place 4 slices of pound cake in the bottom of an 8-inch square glass baking dish. Brush the cake with 1 tablespoon of rum and drizzle with 1/3 of the sauce. Scatter half of the fruit over the cake. Spread with half of the pudding. Make another layer with the remaining cake, rum, 1/3 of the sauce and the remaining fruit and pudding.
• Drizzle the remaining caramel sauce over the top and refrigerate until cold, at least 3 hours. Cut the trifle into 8 squares and serve.

EASY SALTED CARAMEL PEAR TRIFLE

Steps:

• Scrape seeds from vanilla bean into large saucepan; add bean. Add 6 cups water, sugar and lemon peel.
• Stir over medium heat until mixture comes to a simmer. Add pears; simmer until tender, about 15 minutes. Cool pears in syrup.
• Beat chilled cream, powdered sugar and vanilla in large bowl until firm peaks form.
• Fold 1/2 cup caramel sauce into cream. NOTE: You may need to heat the caramel sauce slightly (5-8 seconds in microwave) and stir to work with it. Make sure it is not warm going into the cream.
• Drain pears and cut crosswise into 1/2-inch-thick slices.
• Press 1 piece of cake into each of the six 12- to 14-ounce tumblers.
• Top each with 5 pear slices, 2 teaSpoons caramel sauce and 1/4 cup caramel cream.
• Repeat layering with cake, pears, caramel sauce and caramel cream. (Can be made 1 day ahead. Cover and chill.)
• Drizzle remaining caramel sauce over trifles. Sprinkle with nuts and serve.

APRICOT BERRY TRIFLE

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.

APRICOT CARAMEL SAUCE

Steps:

• In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
• Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.

MISSION FIG CLAFOUTI

Steps:

• Preheat the oven to 400 degrees F.
• Make the batter: Sift the flour, granulated sugar, cinnamon and salt into a bowl. In a separate bowl, whisk the eggs, egg yolk, and milk until well blended. Add about 1/3of the egg mixture to the flour mixture and whisk to form a paste, then gradually incorporate the remaining egg mixture. Whisk until well blended.
• Cook the figs: With the tip of a knife, scrape the vanilla bean seeds from the pod into an ovenproof 10-inch cast iron or stainless steel skillet. Add the pod and the butter and cook over moderately high heat until the butter turns nut brown. Add the figs and cook, stirring often, for about 1 minute to soften them. Remove the vanilla bean pod and discard. Sprinkle the figs with the granulated sugar, reduce the heat to moderately low, and cook until the the sugar has melted and is coating the figs in a light syrup. Add the grappa or other brandy, swirl the pan briefly, then spread the fruit evenly in the pan.
• Remove the pan from the heat. Working quickly, pour the batter through a sieve evenly over the fruit. Bake until the edges of the clafouti are puffed and browned and the center is set, about 15 minutes. Remove from the oven.
• Put some confectioners' sugar in a sieve and generously dust the surface of the clafouti. Serve warm directly from the pan with a dollop of creme fraiche.