Serves: 12

• Ingredients

1 recipe sweet cookie dough
1/2 cup apricot preserves
4 1/2 ounces soft butter
4 1/2 ounces sugar
4 egg yolks
4 1/2 oz almond powder
2 teaspoons Kirsch
1 teaspoon cornstarch
Glaze


1 recipe sweet cookie dough
1/2 cup apricot preserves
4 1/2 ounces soft butter
4 1/2 ounces sugar
4 egg yolks
4 1/2 oz almond powder
2 teaspoons Kirsch
1 teaspoon cornstarch
Glaze

• preparation

Preheat oven to 350 degrees F.
Roll cookie dough very thin.
Line tiny tartlet molds with the cookie dough.
Cover the bottom of each tartlet mold with 1/2 teaspoon apricot preserves.
In a mixing bowl, cream the butter and sugar until light in color. Beat in the egg yolks one at the time. Stir in almond powder, Kirsch, and cornstarch.
Spoon the mixture into the tartlet shells until half filled. Bake for about 20 minutes or until tartlets are golden brown. Glaze.Preheat oven to 350 degrees F.
Roll cookie dough very thin.
Line tiny tartlet molds with the cookie dough.
Cover the bottom of each tartlet mold with 1/2 teaspoon apricot preserves.
In a mixing bowl, cream the butter and sugar until light in color. Beat in the egg yolks one at the time. Stir in almond powder, Kirsch, and cornstarch.
Spoon the mixture into the tartlet shells until half filled. Bake for about 20 minutes or until tartlets are golden brown. Glaze.

Serves: 6

• Ingredients

2 pounds baking apples
2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar2 pounds baking apples
2 tablespoons dark rum
3 tablespoons sugar
1/2 cup apricot preserves
2 teaspoons sugar

• preparation

Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.Preheat oven to 350 degrees.
Peel apples. Core, and cut into thin round slices.
Combine rum and sugar. Pour over apples. Let stand a hour.
Spread apricot preserves over bottom of an 8-inch round baking dish.
Arrange apple slices on top. Save juice.
Sprinkle apples with sugar.
Bake until soft and brown. Cool.
Heat liquid, pour over apples. Serve warm.

Serves: 6

• Ingredients

8 large baking apples
1/2 cup apricot jam
1/2 envelope unflavored gelatin
1/4 cup water
1 cup whipped cream
18 lady fingers
1 cup whipped cream
1/3 cup apricot jam for glaze 8 large baking apples
1/2 cup apricot jam
1/2 envelope unflavored gelatin
1/4 cup water
1 cup whipped cream
18 lady fingers
1 cup whipped cream
1/3 cup apricot jam for glaze

• preparation

Peel, quarter and core apples.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.Peel, quarter and core apples.
Melt apricot jam in a thick bottom saucepan.
Add apples and cook slowly until apples are melted into a thick sauce.
Dissolve unflavored gelatin in cold water. Set for 5 minutes.
Add to hot apple mix.
Cool mix. Fold in whipped half of the cream.
Line lady fingers on bottom and sides of a charlotte mold.
Spoon apple mixture in mold. Cover and chill.
Unmold apple charlotte unto a serving dish.
Melt the remaining 1/3 cup apricot jam. Strain and spread over charlotte.
Decorate with remaining whipped cream.

Serves: 10

• Ingredients

1 9-inch pie crust and more for lattice top
4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy

for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract

3 ounces melted apricot
1 beaten egg 1 9-inch pie crust and more for lattice top
4 cups cooking apples, peeled and sliced
2 teaspoons butter
1/2 teaspoon cinnamon
1/4 cup sugar
4 ounces Calvados or Brandy

for custard:
1/3 cup sugar
2 teaspoons flour
1 teaspoon grated lemon rind
1/2 cup heavy cream
2 eggs
2 teaspoons vanilla extract

3 ounces melted apricot
1 beaten egg

• preparation

Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.Preheat oven at 400 degrees.
Line pie crust in a 9 inch pie plate. Peel, core, and cut apples into wedges.
Melt butter in a saute pan. Add apples. Cook for 2 minutes. Mix in the cinnamon, sugar, and Calvados and cook apples until tender. Transfer to a large bowl to cool.
To prepare the custard:
combine the sugar, flour, lemon zest, cream, eggs, and vanilla.
Pour over apples and blend well. Pour mixture in pie crust.
Bake for 15 minutes.
Top with the melted apricot jam.
Decorate top of pie with strips of remaining dough into a lattice work.
Brush with a beaten egg. Bake at 350 F for 15 to 20 minutes, until pie is golden brown.
Allow pie to cool, then serve at room temperature.

Serves: 6

• Ingredients

a 1-inch piece vanilla bean split lengthwise
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desireda 1-inch piece vanilla bean split lengthwise
1 tablespoon sugar
a pinch cinnamon
1/2-pound frozen puff pastry sheet, thawed
4 plums, cut into 1/4-inch-thick slices
6 fresh apricots, cut into 1/4-inch thick slices
3 tablespoons apricot jam, melted, strained, and kept warm
vanilla ice cream as an accompaniment if desired

• preparation

Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.Preheat oven to 400°F. Scrape seeds from vanilla bean with a knife into a small bowl, discarding pod, and stir in sugar and cinnamon.
On a lightly floured surface roll out pastry 1/8 inch thick and drape pastry over tart pan, pressing dough gently onto pan.
On pastry arrange plum and apricot slices, overlapping them slightly, in rows and sprinkle with sugar mixture.
Bake tart in middle of oven until pastry is golden brown, 20 to 25 minutes.
Cool tarts on a rack and brush with jam. Serve tarts warm with ice cream.

Serves: 6

• Ingredients

2 cups sliced fresh apricots
1 cup graham-cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon melted butter
light cream or ice cream2 cups sliced fresh apricots
1 cup graham-cracker crumbs
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoon melted butter
light cream or ice cream

• preparation

Preheat oven to 350 degrees.
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
Blend gently with sliced apricots.
Spread in shallow buttered baking dish.
Bake for 25 minutes. Serve with light cream or ice cream.Preheat oven to 350 degrees.
Combine brown sugar, graham-cracker crumbs, melted butter and lemon juice.
Blend gently with sliced apricots.
Spread in shallow buttered baking dish.
Bake for 25 minutes. Serve with light cream or ice cream.

Serves: 6

• Ingredients

1 recipe Pate sablée

For the frangipane:

6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour

12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish

1 recipe Pate sablée

For the frangipane:

6 tablespoons butter
1/2 cup icing sugar
1/2 cup almond flour
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 tablespoons flour

12 small apricots, (2 lb) halved and pitted
Confectioners' sugar, for garnish

• preparation

Preheat oven to 375 degrees F.
Recipe of Pate sablée

Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)

Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.

Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.
Preheat oven to 375 degrees F.
Recipe of Pate sablée

Beat butter and icing sugar until pale and creamy. Beat in egg. Add almond flour, and beat until just combined. (Frangipane can be refrigerated in an airtight container up to 1 week.)

Spoon frangipane into cooled tart shell, and smooth with a spatula. Let stand for 10 minutes. Bake until set, about 15 minutes. Let cool.

Prepare an ice-water bath. Bring a pan of water to a boil. Lightly score bottoms of apricots. Add apricots to boiling water, and blanch to loosen skins, about 1 minute. Using a slotted spoon, transfer to ice-water bath to stop the cooking, about 1 minute. Remove apricots, and gently peel. Cut in quarter, and remove pits.
Arrange apricots in concentric circles, sitting upright with the cut side on a slight angle.
Bake until browned, about 50 minutes. Let cool.
Remove the tart ring; dust with icing sugar and serve.

Serves: 12

• Ingredients

2 pounds apricots, pitted
3 tablespoons lemon juice
1 pound sugar
4 ounces whole blanched peeled almonds2 pounds apricots, pitted
3 tablespoons lemon juice
1 pound sugar
4 ounces whole blanched peeled almonds

• preparation

Cut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jarsCut each apricot into 8 slices.
In a mixing bowl, combine the unpeeled apricots, lemon juice and sugar. Cover and set aside for 12 hours.
Transfer apricot mixture to a pot, and bring to a boil. Simmer for 25 minutes.
Remove the foamy top while cooking. Remove the fruit from the syrup with a skimmer and transfer to a bowl. Set aside.
Boil the syrup until thickened. Add reserved apricots and almonds to syrup. Cook over low heat for 5 minutes while gently stirring the preserves.
Allow to cool before transfering to jars

Serves: 4

• Ingredients

3 sheets of phyllo dough, 12 by 17 inches
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
16 apricots halves
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves3 sheets of phyllo dough, 12 by 17 inches
1/4 cup melted butter
3 tablespoons confectioners' sugar
4 slices pound cake, 2 inches squares by 1/2 inch thick
16 apricots halves
8 mint leaves, 4 chopped and 4 reserved for garnish
For sauce:
1/2 cup vanilla ice cream
1/4 cup heavy cream
1 teaspoon peppermint liqueur or drops of peppermint extract
4 chopped mint leaves

• preparation

Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 2 apricot halves on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the apricots, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.Preheat oven to 450 degrees.
Brush the sheets of phyllo with melted sweet butter.
Dust sheets with 3 tablespoons confectioner's sugar, and stack the three sheets.
Quarter the phyllo sheets.
Place a 2 inch square, 1/2 inch thick slice of pound cake on each square. Arrange 2 apricot halves on each cake square, stem down.
Brush strawberries with melted butter, sprinkle each square with 1/2 teaspoon chopped mint.
Gather the edges of each phyllo quarter to encase the apricots, leaving a 2-inch opening in center of phyllo purse. Brush the outside with melted butter.
Dust with confectioner's sugar.
Bake at 450 degrees for 10 to 15 minutes until purses are golden brown.
Sauce: Combine vanilla ice cream, heavy cream, peppermint liqueur or drops of extract, and 4 chopped mint leaves. Stir until soft and creamy. Refrigerate.
Spoon the mint sauce on plates. Place a purse on each plate. Garnish with mint leaves.

Serves: 6

• Ingredients

8 apricots, pitted
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
2 tablespoons lemon juice
mint sprigs as garnish8 apricots, pitted
1/2 cup sugar
1/2 cup water
1/4 cup orange juice
2 tablespoons lemon juice
mint sprigs as garnish

• preparation

In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.In medium saucepan, combine apricots, sugar, water, orange and lemon juice over high heat. Bring to boil.
Reduce heat to medium; simmer, covered, 15 minutes or until apricots are very soft. Let cool slightly, then spoon into food processor; process until smooth. Cool in a mixing bowl. Freeze in an ice cream maker until firm enough to scoop. Spoon into serving bowl; garnish with mint.

Serves: 6

• Ingredients

1 pound fresh pitted apricot halves
1 cup apricot jam or preserves
1 tablespoon corn starch
1 tablespoon water or Kirsch
6 egg whites1 pound fresh pitted apricot halves
1 cup apricot jam or preserves
1 tablespoon corn starch
1 tablespoon water or Kirsch
6 egg whites

• preparation

Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve. Cut apricots in halves. Remove pits.
Slice apricot halves in a heavy bottom saucepan. Add preserves and combine.
Bring to boil over high heat. Reduce heat to medium and simmer apricots until they are tender and take the consistency of preserves. In a small bowl, combine cornstarch and water or Kirsch.
Whisk into the simmering apricot until thickened.
Transfer to a large mixing bowl. Cover with plastic wrap.
Preheat oven to 375 degrees.
Butter and sugar the inside of the soufflé molds. Coat evenly with sugar.
Beat the egg whites with the cream of tartar until fluffy and smooth.
Fold about 1/3 of the egg whites into the apricot mixture. Add the rest of the egg whites to the mixture and fold in with a rubber spatula. Spoon the soufflé mixture in the prepared molds. Fill the molds until heaped.
Smooth the top with a spatula.
Bake for 12 to 15 minutes. Dust with confectioners' sugar. Serve.

Serves: 8

For best results, use tart pans that have removable bottoms

• Ingredients

All-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy creamAll-purpose flour, for dusting
1 recipe never fail pie crust
8 firm but ripe apricots(about 1 1/2 pounds), pitted and cut into sixths
1/4 cup plus 1 tablespoon sugar, plus more for sprinkling
1 1/2 tablespoons cornstarch
Pinch of salt
1 teaspoon freshly squeezed lemon juice
Zest of 1/2 lemon
1 tablespoon heavy cream

• preparation

Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.Preheat oven to 425 degrees.
Roll dough out into one 12-inch circle, and drape over tart pan that has removable bottoms.
In a medium bowl, toss apricots together with sugar, cornstarch, salt, lemon juice, zest and cream. Spoon apricot mixture in tart pans. Spread out evenly. sprinkle with sugar.
Place tart on a baking sheet and bake for 15 minutes; lower oven temperature to 375°.
Continue to bake until tart is evenly browned and apricots are bubbling, about 25 minutes more. Transfer tart from baking sheet to a cooling rack, and cool completely. Serve warm or at room temperature.

Serves: 10

The bars have a base of shortbread and are filled with apricot jam with Grand Marnier, and almonds
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.

• Ingredients

1 1/2 cups apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
2 oz (1/4 cup) almond paste, crumbled
1/2 cup sliced almonds, divided
1 1/2 cups apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
2 oz (1/4 cup) almond paste, crumbled
1/2 cup sliced almonds, divided

• preparation

Preheat oven to 325°F.
Butter a 9 by 9 by 2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies.
Preheat oven to 325°F.
Butter a 9 by 9 by 2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies.

Serves: 6

• Ingredients

1/4 cup apricot jam
2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley
1/4 cup apricot jam
2 teaspoons prepared horseradish
1 teaspoon white vinegar
4-8-ounce salmon steaks
4 sprigs fresh parsley

• preparation

Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.Preheat oven to 400 degrees.
In a small bowl, combine the apricot jam, horseradish, and vinegar.
Rinse salmon steaks under cold water and pat dry. Lay steaks on a lightly oiled baking pan. Spoon the sauce evenly over tops of steaks.
Bake the salmon steaks for ten minutes. Remove center bone to test for doneness.
PRESENTATION
Skin and bone the salmon steaks. Place each steak in the center of warm plates.

Serves: 8

• Ingredients

1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed1/2 to 3/4 cup sugar
2 tablespoons water
3 tablespoons unsalted butter
2 tablespoons whipping cream
9 fresh apricots, halved, pitted, or 18 canned apricot halves in extra light syrup well drained
1 9-ounce sheet frozen puff pastry thawed

• preparation

Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.Preheat to 425°F. Combine 1/2 cup sugar if using canned apricots (or 3/4 cup sugar if using fresh apricots) and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves.
Increase heat and boil without stirring until syrup is deep amber, about 8 minutes.
Add butter and cream (mixture will bubble vigorously). Stir over low heat until any caramel bits are dissolved. Immediately pour caramel into nonstick 10-inch-diameter ovenproof skillet; swirl to cover bottom of skillet. Carefully place apricot halves, rounded side down, tightly together atop caramel.
Roll out puff pastry sheet on lightly floured surface to 12 1/2-inch square.
Using 12-inch tart pan bottom or platter as guide, cut pastry into 12-inch round. Place puff pastry round atop apricots in skillet.
Gently press down pastry around apricots at edge of skillet.
Bake tart until pastry is puffed and deep golden, about 25 minutes. Remove from oven; cool 1 minute.
Cut around edge of pastry to loosen. Place large rimmed platter atop skillet.
Using oven mitts as aid, hold skillet and platter tightly together and invert, allowing tart and syrup to fall onto platter.
Carefully lift off skillet. Rearrange any apricots that may have become dislodged. Serve warm.

Serves: 15

• Ingredients

6 oz (175 g) pitted prunes
6 oz (175 g) dried apricots
4 oz (125 g) dried pineapple
4 oz (125 g) dried black Mission figs,
hard stem ends removed
4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
3/4 cup (175 mL) port
1/2 cup (125 mL) dark rum
1/2 cup (125 mL) brandy
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, packed
4 large eggs, at room temperature6 oz (175 g) pitted prunes
6 oz (175 g) dried apricots
4 oz (125 g) dried pineapple
4 oz (125 g) dried black Mission figs,
hard stem ends removed
4 oz (125 g) dried cherries
4 oz (125 g) Thompson raisins
4 oz (125 g) golden raisins
3/4 cup (175 mL) port
1/2 cup (125 mL) dark rum
1/2 cup (125 mL) brandy
1 tbsp (15 mL) honey
1 cinnamon stick, 3 inches (8 cm) long
2 tsp (10 mL) grated lemon rind
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
1¼ tsp (6 mL) salt
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) cinnamon
1/8 tsp (0.5 mL) ground cloves
1/8 tsp (0.5 mL) ground allspice
1 cup (250 mL) unsalted butter, softened
1½ cups (375 mL) demerara sugar, packed
4 large eggs, at room temperature

• preparation

Cut prunes,apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stir ring every few days.
2 Preheat oven to 275°F (140°C). Grease 5mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper.
3 Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and all-spice in a small bowl and stir with a fork until uniform.
4 Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixtureand beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined.
Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it.
5 Let cakes cool in pans for 10 minutes, then carefully turn out ontowire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary.Cut prunes,apricots, pineapple and figs into small pieces (smaller than ½ inch/1 cm). Put in a Dutch oven or large heavy pot along with cherries, raisins, port, rum, brandy, bitters, honey and cinnamon stick. Place pot over medium-low heat and bring to a gentle simmer, stirring occasionally, for 8 minutes or until fruit mixture is plump and most of the liquid has been absorbed. Stir in grated lemon rind. Scrape into a large glass or ceramic bowl, cover tightly with plastic wrap, and let stand for a few days, or ideally a week, stir ring every few days.
2 Preheat oven to 275°F (140°C). Grease 5mini loaf pans, 5 x 2 x 2 inches (13 x 5 x 5 cm) approx., and fully line with parchment paper.
3 Combine flour, baking powder, salt, nutmeg, cinnamon, cloves and all-spice in a small bowl and stir with a fork until uniform.
4 Beat butter and sugar in the bowl of an electric mixer until light and fluffy. Add eggs, 1 at a time, beating really well between additions and scraping down sides as needed to keep batter from separating. Add flour mixtureand beat until just combined (batter will be on the thin side). Scrape in dried fruit mixture and any syrupy liquid and stir until just combined.
Divide batter between prepared pans and bake for 2 hours 20 minutes or until cakes are deeply golden and a cake tester comes out with crumbs clinging to it.
5 Let cakes cool in pans for 10 minutes, then carefully turn out ontowire racks, peel off parchment paper and let cool fully. Wrap cooled cakes well and keep in airtight containers until ready to eat or share. No aging necessary.

Serves: 4

• Ingredients

1 pound boneless chicken breast
1 tablespoon white wine worcestershire
2 minced garlic cloves
4 drops hot sauce
salt and white pepper to taste
1/2 cup cornstarch
1/2 cup ketchup
1/2 cup apricot jam
2 drops hot sauce
1/2 gallon vegetable oil 1 pound boneless chicken breast
1 tablespoon white wine worcestershire
2 minced garlic cloves
4 drops hot sauce
salt and white pepper to taste
1/2 cup cornstarch
1/2 cup ketchup
1/2 cup apricot jam
2 drops hot sauce
1/2 gallon vegetable oil

• preparation

Rinse chicken breast, pat dry, and cut into 1 inch nuggets. Place cubes in medium sized bowl; stir in one half of the wine Worcestershire sauce and garlic. Add hot sauce, salt and pepper.
Dredge chicken nuggets in cornstarch, shaking to remove excess. In large skillet or deep fryer, heat oil to 350 degrees.
Fry nuggets, a few at a time, 4 to 6 minutes or until golden brown. Drain on absorbent paper.
To prepare dipping sauce:
In a small bowl, combine ketchup, apricot jam, remaining wine, Worcestershire sauce, and hot sauce. Serve chicken nuggets with sauce.Rinse chicken breast, pat dry, and cut into 1 inch nuggets. Place cubes in medium sized bowl; stir in one half of the wine Worcestershire sauce and garlic. Add hot sauce, salt and pepper.
Dredge chicken nuggets in cornstarch, shaking to remove excess. In large skillet or deep fryer, heat oil to 350 degrees.
Fry nuggets, a few at a time, 4 to 6 minutes or until golden brown. Drain on absorbent paper.
To prepare dipping sauce:
In a small bowl, combine ketchup, apricot jam, remaining wine, Worcestershire sauce, and hot sauce. Serve chicken nuggets with sauce.

Serves: 4

• Ingredients

4 large apples
1 ounce butter
4 teaspoons sugar
2 teaspoons apricot preserves
4 teaspoons Calvados or brandy
Vanilla ice cream4 large apples
1 ounce butter
4 teaspoons sugar
2 teaspoons apricot preserves
4 teaspoons Calvados or brandy
Vanilla ice cream

• preparation

Peel, core, and cut apples into small wedges.
Melt the butter in a large frying pan. Add apples with the sugar.
Sauté until sugar starts to caramelize.
Mix in the apricot preserves.
Continue cooking for a minute, then add the Calvados or brandy.
Ignite and serve with vanilla ice cream.Peel, core, and cut apples into small wedges.
Melt the butter in a large frying pan. Add apples with the sugar.
Sauté until sugar starts to caramelize.
Mix in the apricot preserves.
Continue cooking for a minute, then add the Calvados or brandy.
Ignite and serve with vanilla ice cream.

Serves: 8

• Ingredients

Serves 8

1 recipe never-fail pie crust
1 cup thick apple sauce
5 large baking apples
2 ounces melted butter
1/3 cup sugar
1/2 cup apricot jam
1 tablespoon kirsch or water Serves 8

1 recipe never-fail pie crust
1 cup thick apple sauce
5 large baking apples
2 ounces melted butter
1/3 cup sugar
1/2 cup apricot jam
1 tablespoon kirsch or water

• preparation

Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.
Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.

Serves: 8

• Ingredients

2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

2 cups water
10 ounces sugar
1 ounce lemon juice
2 cups fruit pulp and juice (apricot, kumquat, lemon, orange, peaches, pears, pineapple, raspberry, strawberries, tangerine)

• preparation

In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.In a medium saucepan, combine the water and sugar. Bring to a boil. Add lemon juice and fruit pulp.
Refrigerate until cold. Churn in an ice-cream machine.

Serves: 10

• Ingredients

1 recipe Grand Marnier orange mousse
1 recipe almond genoise cake
2 large seedless oranges
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate1 recipe Grand Marnier orange mousse
1 recipe almond genoise cake
2 large seedless oranges
1 cup water
1 cup sugar
1/2 cup sugar
1/2 cup water
3 tablespoons Grand Marnier
1/4 cup apricot jam
1 ounce sweet chocolate

• preparation

Slice oranges thinly.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.
Slice oranges thinly.
Boil water and sugar. Steep oranges in cold syrup for an hour.
Make Grand Marnier syrup with remaining sugar, water, and Grand marnier. Cool.
Slice genoise into 2 layers.
Line a 9 inch springform pan with wax paper and arrange sliced oranges on paper. Save a few slices. Spoon 1/2 mousse into pan.
Top with a genoise half. Brush with 1/2 of syrup. Press orange slices into sides of pan, rounded sides down.
Spread remaining mousse over cake.
Top with other genoise. Brush with syrup. Refrigerate 4 hours.
Invert cake on platter. Heat and release pan sides. Peel off wax paper. Brush with top with melted apricot, and decorate with chocolate.

Serves: 4

• Ingredients

3 peaches
1/4 cup apricot jam
1/4 cup black currant jelly
1/4 cup brandy
1/4 cup Amaretto
1 tablespoon lemon juice
1 pint vanilla ice cream
3/4 cup toasted slivered almonds3 peaches
1/4 cup apricot jam
1/4 cup black currant jelly
1/4 cup brandy
1/4 cup Amaretto
1 tablespoon lemon juice
1 pint vanilla ice cream
3/4 cup toasted slivered almonds

• preparation

Peel, core and halve peaches. Slice each half into 8 slices. Reserve. Combine jams in a large frying pan over low heat. Cook until jams are liquefied. Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool. Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.Peel, core and halve peaches. Slice each half into 8 slices. Reserve. Combine jams in a large frying pan over low heat. Cook until jams are liquefied. Pour in brandy and Amaretto. Increase heat to medium and bring to a boil. Add peaches and stir together until peaches are tender and warmed through, 3 to 5 minutes. Remove from heat and stir in lemon juice. Cool. Place ice cream in serving dishes such as coupes or wine glasses and top with peaches, sauce and almonds.

Serves: 6

• Ingredients

pâte brisée:
1 cup all purpose flour
1/2 cup cake flour
1 egg
1 tablespoon water
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
1 egg, beaten for glazing the baked crust
3 pears, fresh poached in sugar, water, and vanilla or or 6 canned pear halves

Almond pastry cream:

1cup milk
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 cup finely ground almonds
1 tablespoon kirsch
2 tablespoons unsalted butter

Apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch pâte brisée:
1 cup all purpose flour
1/2 cup cake flour
1 egg
1 tablespoon water
3 tablespoons sugar
1 teaspoon vanilla extract
7 tablespoons unsalted butter, softened
1 egg, beaten for glazing the baked crust
3 pears, fresh poached in sugar, water, and vanilla or or 6 canned pear halves

Almond pastry cream:

1cup milk
2 egg yolks
1/3 cup sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
1/2 cup finely ground almonds
1 tablespoon kirsch
2 tablespoons unsalted butter

Apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch

• preparation

Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange pears over bottom of pie crust.

Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over pears and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.Preheat oven to 350 degrees. In a food processor, combine flour, egg, water, sugar, vanilla and butter. Process until dough forms a bowl. Cover and chill dough for 30 minutes.
Roll the dough 1/8-inch thick to fit an 8 inch fluted removable-bottomed tart pan.
Cover with parchment paper, fill the center with weights, and bake until the edges start to brown. Remove weights and paper. Brush bottom and sides with egg glaze.
Arrange pears over bottom of pie crust.

Almond pastry cream:
In a medium saucepan, bring the milk to a boil. Whip egg yolks, sugar and vanilla in a mixing bowl. Mix in cornstarch. Stir in the hot milk. Pour in a saucepan, and whisk over medium heat until thick and bubbly.
Transfer to a mixing bowl. Stir in the almond, kirsch and butter. Spoon mixture over pears and bake for 15 minutes. Cool on rack.
For glaze:
In a small saucepan, melt the apricot jam over low heat. Stir in the kirsch. Strain through a fine strainer and spoon over pie to glaze.

Serves: 6

• Ingredients

6 ripe pears
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam6 ripe pears
2 cups dry white wine
1/2 cup sugar
1 lemon
1 stick cinnamon
1 teaspoon vanilla extract
1/4 cup orange marmalade
1/4 cup apricot jam

• preparation

Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.Peel and core the pears.
Cut them into quarters. Place the pears in a saucepan and add the wine and sugar.
Peel the lemon and cut the peel into very fine julienne strips. Reserve the lemon for another use. Add the peel to the saucepan.
Bring to the boil and simmer for 5 to 10 minutes, or until pears are tender.
Transfer the pears and the lemon peel to a serving dish. Bring the liquid in the saucepan to the boil and add the remaining ingredients.
Bring to the boil and cook for about 10 minutes or until liquid is reduced to half.
Pour the sauce over the pears. Let cool and chill.

Serves: 6

• Ingredients

6 egg yolks
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries 6 egg yolks
1/2 cup sugar
1/4 cup water
1 tablespon framboise liqueur (raspberry eau de vie)
8 ounces creme fraiche or sour cream
30 ounce can apricots in syrup
1 1/2 pints raspberries

• preparation

Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.Whish yolks, sugar and water in medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
Whisk until candy thermometer registers 160. F, about 4 minutes. Remove from water. Beat mixture until cool and thick, about 5 minutes. Beat in framboise.
Add creme fraiche; beat just until blended. Divide mixture among six 3/4-cup souffle dishes.
Freeze until firm, at least 2 hours or overnight. Drain apricots, reserving 6 tablespoons syrup. Puree apricots with reserved syrup in processor.
Transfer puree to bowl. Cover and chill sauce until ready to use. Dip souffle dishes briefly into hot water. Run small knife around sides of each mousse. Wipe dishes dry.
Turn out each mousse onto chilled plate. Spoon sauce around mousse.
Garnish with raspberries.

Serves: 8

• Ingredients

Streusel Topping:
1/2 cup flour
1/2 cup hazelnuts
1/4 cup packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground allspice
1 1/2 pint basket raspberries
A recipe of Never-fail-pie-crustStreusel Topping:
1/2 cup flour
1/2 cup hazelnuts
1/4 cup packed, golden brown sugar
1/4 cup sugar
1/4 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Filling:
1 1/2 pounds ripe apricots, halved, pitted, each cut into 4 wedges
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground allspice
1 1/2 pint basket raspberries
A recipe of Never-fail-pie-crust

• preparation

For Streusel Topping:
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.

For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.For Streusel Topping:
Position rack in lowest third of oven and preheat to 400 degrees.
Combine first 5 ingredients in processor. Blend using on/off turns until nuts are coarsely chopped. Add butter and cut in using on/off turns until mixture begins to clump together. Transfer streusel to bowl and refrigerate.

For Filling:
Combine apricots, sugar, flour and allspice in large bowl; toss to blend. Let stand until dry ingredients are moistened, about 25 minutes. Carefully fold in raspberries.
Roll out pie-crust disk on lightly floured surface to 12 1/2-inch round.
Transfer crust to 9-inch diameter glass pie dish. Trim dough overhang under; crimp edges decoratively.
Spoon filling into crust.
Place pie on baking sheet. Bake until filling begins to bubble at edges, about 45 minutes.
Sprinkle streusel topping evenly over pie. Cover crust edges with foil to prevent overbrowning.
Bake until crust and topping are golden and filling is bubbly in center, about 50 minutes.
Cool pie on rack at least 2 hours.

Serves: 6

• Ingredients

1 frozen puff pastry sheet, thawed
2 red organic apples (like red delicious, Rome)
Juice of half lemon
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon
powder sugar for decorating1 frozen puff pastry sheet, thawed
2 red organic apples (like red delicious, Rome)
Juice of half lemon
1 tablespoon of flour, to sprinkle the counter
3 tablespoons of apricot preserve
cinnamon
powder sugar for decorating

• preparation

1. Thaw the puff pastry.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, leaving the peel so it will give the red color to your roses. place the sliced apples in the bowl with lemon and water.

3. Microwave the apples in the bowl, for about 3 minutes just to soften them. Or you can also simmer the apple slices in the water in a small pan.

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the edge of dough, with the unpeeled edges extending over the dough Sprinkle with cinnamon.

8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a greased muffin cup.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

Sprinkle with powder sugar and enjoy!1. Thaw the puff pastry.

2. Prepare a bowl with some water and the lemon juice. Cut the apples in half, remove the core and cut the apples in paper thin slices, leaving the peel so it will give the red color to your roses. place the sliced apples in the bowl with lemon and water.

3. Microwave the apples in the bowl, for about 3 minutes just to soften them. Or you can also simmer the apple slices in the water in a small pan.

4. Unwrap the puff pastry over a clean and lightly floured counter. Using a rolling pin stretch the dough a little, trying to keep it in a rectangular shape. Cut the dough in 6 strips. These are about 2 in x 9 in (5 cm x 22 cm).

5. In a bowl, place three tablespoons of apricot preserve with two tablespoons of water. Microwave for about one minute, so that the preserve will be easier to spread. Spread the preserve on the dough.

6. Preheat the oven to 375 degrees F (190 degrees C). Drain the apples.

7. Place the apples on the edge of dough, with the unpeeled edges extending over the dough Sprinkle with cinnamon.

8. Fold up the bottom part of the dough.

9. Carefully roll, seal the edge, and place in a greased muffin cup.

10. Do the same for all 6 roses. Bake at 375 degrees F (190 degrees C) for about 40-45 minutes, until fully cooked.
NOTE: make sure the pastry is fully cooked on the inside before removing the roses from the oven! If after 30 minutes the apples on top look fully cooked, move the pan to a lower rack in the oven, and wait for 10-15 more minutes to avoid undercooking the puff pastry.

Sprinkle with powder sugar and enjoy!

Serves: 8

• Ingredients

3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam 3/4 cup sugar
4 egg yolks
4 tablespoons milk, warm
1 teaspoon vanilla
4 egg whites
1/2 teaspoon cream of tartar
3/4 cup flour, all purpose
2 teaspoons baking powder
Filling:
12 ounces apricot jam

• preparation

Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.Preheat oven to 375 degrees.
Cover the bottom of a 12-by-16 inch jelly roll pan with parchment paper.
Grease and flour the bottom and sides of pan. In bowl of an electric mixer, beat sugar, egg yolks, and milk until light and creamy. Beat egg whites with cream of tartar until medium firm. Combine flour and baking powder.
Fold flour in egg yolk mix alternately with egg whites. Spread cake mix over the whole surface of pan.
Bake 12 minutes or until center of cake is set. Sprinkle a clean towel with confectioner's sugar.
Turn the cake over towel. Roll into a jelly roll. Cool. Unroll and fill with apricot jam.
Roll again and cool before serving.

Serves: 8

• Ingredients

6-14 ounce cans vegetable broth
2 cups wild rice
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
4 teaspoons Dijon vinegar
2 garlic cloves 6-14 ounce cans vegetable broth
2 cups wild rice
1 cup dried apricots coarsely chopped
1/2 cup dried currants
1 cup blanched slivered almonds, toasted
2/3 cup chopped red onion
1/2 cup chopped fresh parsley
6 tablespoons tarragon vinegar
4 teaspoons Dijon vinegar
2 garlic cloves

• preparation

Bring broth to boil in heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl.
Mix dried apricots and currants into rice mixture. Cool completely.
Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).Bring broth to boil in heavy saucepan. Mix in wild rice. Reduce heat to medium-low. Simmer uncovered until rice is tender, stirring occasionally, about 50 minutes. Drain rice well. Transfer rice to bowl.
Mix dried apricots and currants into rice mixture. Cool completely.
Mix toasted almonds, chopped red onion and parsley into rice. Whisk vinegar, Dijon mustard and minced garlic, gradually whisk in olive oil.
Mix enough dressing into salad to season to taste. Season with salt and pepper. (Can be prepared 8 hours ahead. Cover and refrigerate).