Speedy Apricot Sauce

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Speedy Apricot Sauce

  • Author: Alexandra Thurlow
  • Prep Time: 00:10
  • Total Time: 00:10
  • Yield: 2 cups 1x

Description

This speedy apricot sauce is the perfect dipping sauce and glaze for chicken or pork. 


Scale

Ingredients

4 Apricots, pit removed and quartered
1 serrano chili, stem and seeds removed, coarsely chopped
1/4 cup seasoned rice vinegar
1/4 cup agave nectar or honey
2 tablespoons soy sauce
1 teaspoon ground ginger
1 teaspoon salt

Instructions

Place all ingredients into a blender and blend until smooth. 


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Sweet & Savory Apricot Glaze

  • Author: Alexandra Thurlow
  • Prep Time: 00:20
  • Cook Time: 00:40
  • Total Time: 1 hour

Description

This apricot glaze is the perfect balance of sweet and savory with just the right amount of heat. Use on chicken or pork during the last few minutes of grilling and dont forget to save some for dipping! 


Scale

Ingredients

6 Apricots, pit removed and quartered
2 dried pasilla chiles, stemmed and seeded
1/3 cup boiling water
1/2 cup fresh Mandarin or orange juice
1 lemon, zest finely
1/2 cup fresh lemon juice
3/4 cup apple cider vinegar
1/4 cup honey
1/2 cup brown sugar
1/4 cup fresh ginger, peeled and chopped
1 serrano chili, coarsely chopped
1 teaspoon ground coriander
Salt

Instructions

In a glass measuring cup, cover the pasilla chilies with the boiling waster. Cover and let stand until softened, about 15 minutes.
 
In a medium sauce pan, combine the apricot quarters, mandarin juice, lemon zest, lemon juice, cider vinegar, honey, brown sugar, ginger, serrano chili and coriander. Add the pasilla chili and their soaking water liquid and bring to a boil. Boil over medium heat until reduced by half, 15 – 20 minutes. Transfer the sauce to a blender and puree. Return puree to the sauce pan and simmer over moderate heat until reduced to 1 1/2 cups, 15 to 20 minutes. Season with salt.

Peach Banana Bread

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Peach Banana Bread

  • Author: The Kitchen at Summeripe
  • Prep Time: 00:15
  • Cook Time: 00:25
  • Total Time: 40 minutes
  • Yield: 18 1x
  • Category: Breakfast
  • Method: Baking

Scale

Ingredients

2 very rip yellow peaches, peeled and finely diced

2 very ripe bananas, peeled

2 Tbsp fresh lemon juice (About 1 lemon)

1/2 cup brown sugar

1/2 cup butter

1 1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 tsp salt

1/2 tsp baking soda

1/2 tsp baking powder

Optional:

1 cup walnuts, chopped


Instructions

  1. Preheat oven to 375 degrees.
  2. Mash bananas and peaches and mix them with the lemon juice.
  3. Cream butter and sugar together and add the banana peach mixture, stirring well.
  4. In a separate bowl stir together the dry ingredients. Add to the banana peach mixture and stir in nuts if desired.
  5. The dough will be very stiff. Turn into 4 small loaf pans and bake for 20-25 minutes. Or turn into 1 large loaf pan and bake for 30-45 minutes.
  6. To test for doneness, insert a knife into the load; if it comes out clean, the bread is done. 

Keywords: peach banana baking bread breakfast dessert

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Apricot Chocolate Chip Cookies

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:12
  • Total Time: 27 minutes
  • Yield: 48 1x
  • Category: Dessert
  • Method: Baking

Scale

Ingredients

1 cup or 6- 8 Apricots, peeled, pit removed, finely diced
1/2 cup butter at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/4 teaspoon vanilla
1 cup flour
1 cup wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1 cup chopped walnuts

Instructions

  1. In a large bowl mix butter, granulated sugar, brown sugar and vanilla until creamy. Add egg and stir into the mixture.
  2. In a separate bowl add both flours, baking soda and salt and mix. Add to the the creamy mixture and stir together.
  3. Stir in apricots, chocolate chips and walnuts.
  4. Drop onto ungreased baking sheet by rounded tablespoons.
  5. Bake for 12 minutes 

Keywords: Apricot Chocolate cookies fruit baking

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Peach Lemon Poppy Seed Bread

  • Author: The Kitchen at Mountain View
  • Prep Time: 00:15
  • Cook Time: 00:45
  • Total Time: 1 hour
  • Category: breakfast
  • Method: baking

Scale

Ingredients

1 cup coarsely blended Summeripe peaches. About 2 or 4 peaches peeled, pit removed and quartered
1/2 cup butter – room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup plain Greek yogurt
1 egg – slight beaten
2 Tablespoons lemon zest
1 Tablespoon fresh lemon juice
1 1/2 cup flour
1 1/2 cup wheat flour
2 Tablespoons poppy seeds
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

  1. Preheat oven 375 degrees
  2. Place peach slices into a food processor or blender, blend until slightly chunky or if desired until smooth puree. Measure out 1 full cup of mixture and set aside.
  3. In a large bowl, mix butter, granulated sugar and brown sugar until creamy. Add egg, yogurt, peach puree, lemon zest and lemon juice and mix together.
  4. In a separate medium size bowl mix the flours, baking powder, baking soda and salt.
  5. Add dry ingredients to the peach mixture and stir only until the dry ingredients is mix – don’t over mix.
  6. Turn into a greased loaf pan and bake 30 to 45 minutes. To test for doneness, insert a toothpick or knife into the loaf; if it comes out clean, the bread is done.

Notes

Makes 1 loaf or 4 small loafs. (Bake 20 – 25 minutes for small loaf)

Keywords: peach lemon bread