Best 9 Peach And Apricot Hard Cider Recipes

APRICOT AND PEACH FRIED PIES

Steps:

• To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
• To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
• Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
• Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.

SPICED APRICOT CIDER

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cloves and cinnamon sticks.

PEACH HARD CIDER RECIPE

Steps:

• Clean and sanitize all cider making equipment before starting.
• Pour the Apple juice into the fermenting vessel.
• Take a hydrometer reading to measure the gravity and record.
• Add yeast nutrient if desired.
• Pour the yeast into the fermenter.
• Close the fermenter and install an airlock filled with sanitizer.
• Allow the cider to ferment in a cool and dark place for about two weeks.
• Pack the peaches into a hop bag and place the bag into the fermenter for about a week.
• Cold crash, rack and bottle.

APRICOT, PEACH DESSERT

Steps:

• Cut apricots into quarters. Cover with water and let soak overnight, refrigerated or put into saucepan, cover with water and simmer until tender. Chop the peaches into bite-size pieces. Drain most of the water from apricots and put in a saucepan. Add the peaches, sugar, and spices and bring to a simmer over medium-low heat. Simmer until thickened. Add a little flour if needed for thickening. Line the bottom and sides of a Dutch oven with pie dough. Roll out the top crust and cut into strips. Pour the hot filling into the Dutch oven, over the crust. Lay strips of crust across the top. Brush the top with beaten egg or cream if you have it, and sprinkle with sugar. Put the lid on the Dutch oven and set to bake over medium coals top and bottom. Turn the Dutch oven and lid every 10 minutes or so, or it will scorch. Add more coals if needed until pie is light brown. Remove from coals and let cool until ready to serve.

APRICOT PEACH COBBLER

Steps:

• Drain peaches, reserving 1/2 cup syrup. Drain apricots, reserving 1/2 cup syrup. Cut apricots in half; set fruit aside. , In a large saucepan, combine the sugar, cornstarch, cinnamon, nutmeg and reserved syrups until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in butter until melted. Stir in peaches and apricots. Transfer to a greased 8-in. square baking dish. , For topping, in a large bowl, combine the flour, sugar, baking powder and salt. Add egg and butter; mix well. Spoon over fruit. Bake at 350° for 40-45 minutes or until golden brown. , In a large bowl, beat the cream, honey and cinnamon until stiff peaks form. Serve with warm cobbler.

PEACH TARTLETS WITH APRICOT GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Cut each sheet of puff pastry into nine 3-inch squares. Dab a small amount of apricot preserves into the center of each square. Fan 3 slices of peach over the preserves, leaving a slim border of pastry exposed. Spoon a small amount of apricot preserves over the peach slices.
• Bake in the preheated oven, 1 baking sheet at a time, until puff pastry turns golden, about 10 minutes.
• Thin remaining apricot preserves with 2 teaspoons hot water in a small bowl to make a glaze.
• Spoon some of the glaze over each baked tartlet. Return to the oven and bake until tartlets are golden brown, about 2 minute more. Repeat with second baking sheet. Cool tartlets on a wire rack before serving, about 10 minutes.

APRICOT PEACH PIE

Steps:

• Cover apricots with boiling water in a small saucepan and let stand 1 hour.
• Meanwhile, prick pastry shell all over with a fork.
• Line with parchment or foil and fill with pie weights or dry rice.
• Bake in a preheated 425 degree F oven for 8 minutes.
• Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
• Let cool on a rack while you prepare the filling.
• Drain apricots well and discard liquid.
• Pour liquid from peaches over apricots; set aside.
• Add lemon juice and peel to apricots and bring to a boil.
• Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
• Stir together sugar and cornstarch.
• Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
• Gently stir in peaches.
• Cool 5 minutes, then spoon into baked pie shell.
• To make streusel topping, stir together the almonds, sugar and flour.
• Blend in the butter with a fork until the mixture is crumbly.
• Sprinkle streusel topping over peach-apricot mixture.
• Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.

CARDAMOM-SCENTED PEACH-APRICOT COBBLERS

Steps:

• Filling: Preheat oven to 375°F. Stir together peaches, apricots, granulated sugar, cornstarch, lemon juice, cardamom, allspice, and salt. Divide mixture between six 1 1/2-cup ramekins or gratin dishes (about 1 1/3 cups each).
• Biscuits: In a bowl, whisk together flour, granulated sugar, baking powder, baking soda, and salt. Cut in butter to form clumps no larger than small peas. Stir in buttermilk and cream until a soft, sticky dough forms.
• Spoon about 1/3 cup dough on top of each ramekin (fruit mixture should not be completely covered). Brush tops with cream; sprinkle with sanding sugar. Transfer to a baking sheet and bake until golden brown and bubbling, 55 to 70 minutes. Let cool 30 minutes; serve with ice cream.

PEACH AND APRICOT COBBLER

Steps:

• Use steps 2 - 5 to make the fruit base:.
• Mix the sugar, cornstarch, 1/2 cup of saved juice from the peaches and the apricots in a saucepan.
• Cook over medium-low heat until the mixture boils and thickens-- stirring constantly.
• Stir in the margarine, nutmeg, and cinnamin.
• Add the two fruits and spoon the fruit base into a greased 1 1/2 quart baking dish.
• Use steps 7 & 8 to make the topping:.
• Mix the flour, sugar, baking powder, salt, butter and egg in a bowl.
• Spoon this mixture over the top of the fruit base.
• Bake 400 degrees about 30 minutes.
• It should be golden brown.
• Serve with cool whip, whipped cream or vanilla ice cream.