Best 4 Apricot Whip Recipes
Indulge in the delightful apricot whip, a classic dessert that captivates taste buds with its creamy texture and vibrant apricot flavor. This exquisite dish has been a beloved treat for generations, gracing tables at celebrations and gatherings. Apricot whip is a symphony of flavors, combining the sweet and tangy notes of apricots with the richness of whipped cream. Whether you prefer a light and airy mousse-like consistency or a denser, more substantial pudding-like texture, there's an apricot whip recipe to suit your preferences. With its versatility, this dessert can be customized with a variety of toppings and accompaniments, making it a perfect canvas for culinary creativity.
Let's cook with our recipes!
APRICOT WHIP
This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos.
Provided by CraftScout
Categories Dessert
Time 1h5m
Yield 4 cups
Number Of Ingredients 3
Steps:
- Put apricots and water in a medium pan. Cover and bring to a boil.
- Reduce heat to low; cook until very tender (45 minutes to one hour).
- Using a slotted spoon, transfer to baking sheet to cool slightly.
- Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
- Refrigerate airtight for up to 1 day.
APRICOT WHIP WITH BERRIES
Categories Berry Egg Dessert Bake Low Fat Low Sodium Strawberry Apricot Spring Bon Appétit
Yield Serves 8 to 10
Number Of Ingredients 8
Steps:
- Cook first 3 ingredients covered in heavy small saucepan over medium heat until apricots are tender, about 20 minutes. Transfer contents of pan to processor. Add vanilla and puree, scraping down sides of bowl occasionally. Transfer puree to large bowl and cool. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before continuing.)
- Position rack in center of oven and preheat to 350°F. Spray 9x9x2-inch pan with vegetable oil spray. Using electric mixer, beat egg whites with pinch of salt in large bowl until soft peaks form. Gradually add sugar and continue beating until stiff but not dry. Fold whites into puree in 2 additions. Spoon apricot mixture into prepared pan, smoothing top. Place pan on baking sheet with sides. Pour enough water into baking sheet to measure 1/2 inch. Set sheet in oven and bake until apricot mixture is firm in center and golden brown, covering very loosely with foil if browning too quickly, about 40 minutes. Let stand at least 15 minutes and up to 3 hours.
- Spoon apricot whip into deep bowls. Serve, passing berries separately.
APRICOT WHIP PIE
You can sub strawberries for this...or freeze this pie...this was a store recipe in which I added the preserves and garnish-it needed a bit more flavor.
Provided by Diana Adcock
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 5
Steps:
- Puree the 1 1/2 cups chopped apricots and fold in with the cool whip (save a nice dollop) and apricot preserves.
- Scoop into the prepared pie shell and chill.
- Before serving pit and slice the remaining apricots and arrange in a fan or flower on top of pie with the remaining dollop of cool whip.
APRICOT WHIP PIE #2
This recipe came out of my Grandmothers 1941 cookbook "The New American Cook Book" I have recomended that you use cool whip rather than egg whites.
Provided by Diana Adcock
Categories Pie
Time 10m
Yield 1 Pie
Number Of Ingredients 7
Steps:
- Add sugar, lemon juice, vanilla, and almond extract to apricot puree.
- Soak gelatin in 2 T.
- cold water for 5 min.
- Dissolve over hot water.
- Stir into apricot mixture.
- Fold in stiffly beaten egg whites.
- Pour into prepared pie shell and chill overnight.
Tips:
- For the best results, use fresh, ripe apricots. If fresh apricots are not available, you can use frozen or canned apricots, but the flavor will not be as good.
- If you are using frozen apricots, thaw them completely before using.
- If you are using canned apricots, drain them well and rinse them with cold water before using.
- To make the apricot whip lighter and fluffier, beat the egg whites until they are stiff peaks before folding them into the apricot mixture.
- For a richer flavor, use heavy cream instead of milk.
- To make the apricot whip ahead of time, cover it tightly and refrigerate it for up to 24 hours.
- Serve the apricot whip with fresh fruit, cookies, or cake.
Conclusion:
Apricot whip is a delicious and versatile dessert that can be enjoyed on its own or with your favorite toppings. It is a great way to use up fresh apricots and is a perfect dessert for a summer party or potluck. With its light and fluffy texture and sweet and tangy flavor, apricot whip is sure to be a hit with everyone who tries it.
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