Best 7 Fresh Apricot Praline Butter Recipes

APRICOT BUTTER

Steps:

• Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

FRESH APRICOT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring water, 3/4 cup sugar, cornstarch, cinnamon, and nutmeg to a boil; stir until thickened, about 1 minutes. Reduce heat to medium and add apricots and 1 tablespoon butter. Simmer until heated through, about 5 minutes. Transfer mixture to a 9x13-inch baking dish.
• Combine flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Cut 7 tablespoons butter into flour mixture until mixture resembles a coarse crumb. Stir milk into crumbles until topping is just moistened. Spoon topping over apricot mixture. Sprinkle remaining 2 tablespoons sugar over topping.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

FRESH APRICOT PRALINE BUTTER

Steps:

• Melt butter in a saute pan over medium heat. Add apricots and cook, stirring occasionally until softened about 5 minutes.
• Stir preserves and brown sugar into apricots and butter until melted; add vanilla and cinnamon.
• Bring mixture to a boil, and boil without stirring 3-5 minutes.
• Off heat, whisk in cream (the mixture will sputter) and rum, then add pecans.
• Serve butter warm with biscuits or store in an airtight container and refrigerate for up to 1 week. (Youy may substitute 3/4 cup chopped dried aqpricots for fresh).

APRICOT BUTTER

Steps:

• Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.

FRESH APRICOT TART WITH PRUNES

Steps:

• Quarter the prunes, place them in a small saucepan with the nectar and liqueur, and simmer 10 minutes to soften them. Set them aside to cool.
• Mix the flour, granulated sugar and salt together in a bowl. Add all but one tablespoon of the butter and, using your fingertips or two knives, break the butter up into the flour mixture until the mixture has a coarse, mealy texture. This can be done by pulsing in a food processor. Sprinkle the ice water over the flour and butter mixture and, using a fork, lightly mix until the ingredients begin to cling together and can be formed into a dough. If you mixed the butter and flour together in a food processor, transfer them to a bowl to mix in the water by hand.
• Form the dough into a flattened ball and place it in the freezer for 10 minutes.
• Preheat oven to 375 degrees.
• Roll out the dough between sheets of waxed paper to form a circle 12 inches in diameter. Peel off one sheet of the waxed paper and place the dough, with the remaining sheet of paper on top, in a nine-inch tart pan. Peel off the top sheet of waxed paper and fit the dough into the pan. Trim the edges. Cover the pastry with a sheet of foil, weight it with pastry weights or dry beans and bake it for 10 minutes, until it looks dry. Remove it from the oven and remove the foil and weights.
• Pit and quarter the apricots, mix brown sugar and cinnamon together.
• Mix the prunes with a tablespoon of the brown sugar and spread them over the bottom of the pastry in the pan. Arrange the quartered apricots in a pattern over the prunes. Sprinkle the apricots with the remaining brown sugar and dot with bits of the remaining tablespoon of butter.
• Place in the oven and bake about 30 minutes, until the pastry is golden brown and the apricots begin to brown around the edges. Allow to cool to room temperature before serving.

RACHEL'S APRICOT FUDGE BISCUIT SLICE (UNBAKED)

Steps:

• Crush the biscuits and mix with the chopped apricots.
• In a pot melt the condensed milk, butter and brown sugar together (Do not boil).
• Mix with the biscuits & apricots.
• Press into a greased sponge roll/slice tin.
• Refrigerate and cut when cold.

FRESH APRICOT TART

Steps:

• To make the crust: Preheat oven to 350 degrees with rack in center. Brush a 8-by-11-inch tart pan with removable bottom with butter.
• Place the almonds and 1 tablespoon sugar in the bowl of a food processor, and pulse until the almonds are finely ground. Add the butter, and process until combined. Pulse in the flour, the remaining 1 tablespoon plus 1/4 teaspoon sugar, and the almond extract until combined.
• Transfer the crumbly dough to the prepared pan. Using your fingers, pat out dough evenly to make a thin crust along the bottom and up the sides of the pan. Chill the crust 30 minutes.
• Bake crust until golden, 20 to 25 minutes. Transfer to a wire rack to cool.
• To make the filling and assemble the tart: Preheat oven to 350 degrees. Spread the almond slices in a single layer in a rimmed baking sheet; toast in oven until golden, about 10 minutes. Shake the pan halfway through baking to make sure the nuts toast evenly. Set aside.
• In a large bowl, combine 1/2 cup granulated sugar, salt, all-purpose flour, almond flour, and baking powder; whisk together. Whisk in the eggs, melted butter, and half-and-half until well combined. Pour the filling into the baked crust.
• Arrange the apricot halves, cut sides up, on top of the filling, packing the fruit closely together. Sprinkle the tops of the apricots with the remaining 1 tablespoon granulated sugar. Sprinkle the toasted almonds over the entire tart.
• Bake the tart until the filling is puffed and golden brown, 60 to 70 minutes, rotating the pan after 30 minutes for even browning. Transfer tart to a wire rack to cool. Unmold, and sprinkle with confectioners' sugar just before serving.