Desserts – Cakes

Breakfast Cake

Servings: 4 – 6 pax
Time: 20 minutes
Difficulty: Not challenging
A great change to pancakes and much easier than waffles. Crawl back into bed with this so satisfying meal.

8 fresh apricots
1/4 cup soft shortening
1 1/2 cups sifted flour
1/2 tsp. salt
1 or 2 Tbsp. butter or margarine
12 walnut halves
3/4 cup sugar
1/2 cup milk
2 tsp. baking powder
1 egg
cinnamon (optional)
Other compliments (optional)

1. Heat oven to 375°.
2. For the cake mix - mix sugar, egg and shortening thoroughly. Stir in milk. Blend in flour, baking powder and salt.
3. Halve and pit apricots. Place the apricots with their bottoms on the pan if you want individual cakes on their bottoms upwards if you want one cake (the latter is less fussy).
4. If it is individual cakes spoon cake mixture into each of the apricot cups and bake until almost done. Remove, sprinkle the brown sugar over each one, dust with cinnamon and top with a walnut and return to oven to finish.
5. if it is one whole cake then pour in cake mixture being careful that the apricots do not ‘float’. Bake until down. Before it cools, place a plate facing down into the pan and turn it over. The cake will now look with a nest of apricot bowls. In these bowls brush with melted butter or spoon in different types of exciting compliments such as apricot jam in one, sour cream in another, cream cheese in yet another, some nuts in another etc.

Best eaten warm.

Desserts – Pastry

Apricot Cheese Tart

Servings: 8
Time: 35 minutes
Difficulty: Not challenging
Tangy smooth and crunchy are the two tastes and one texture which this recipe promises. Simple but yet so very elegant and very nice.

36 oz. cream cheese
6 oz. granulated sugar
6 oz. heavy cream
6 eggs
2 oz. orange liqueur
Apricots, halved
3 11" pre-baked tart shells
1 1/2 tsp. vanilla extract
1 1/2 tsp. lemon peel
12 oz. red currant jelly
6 oz. sliced almonds
1 1/2 oz lemon juice

1. Heat oven to 350° F.
2. Beat cream cheese and sugar in food processor until smooth.
3. Add heavy cream, eggs, liqueur, lemon juice, vanilla extract & lemon peel and whirl the processor for no more than 10 seconds.
4. Pour mixture into tart shells, dividing evenly.
5. Bake at 350° F for 15 min (or until set).
6. When cooled arrange apricot halves over baked tart in concentric circles (make sure apricots are dry)
7. Melt jelly in saucepan over low heat. With pastry brush, apply thin glaze of jelly over apricots and filling.
8. Garnish with almonds. Cover and refrigerate until served.

Apricot Crumble

Servings: 6
Time: 30 minutes
Difficulty: Simple
Another very satisfying comfort food wonderful for the family gatherings and long winter nights. Quintessential country are.

2 cups sliced fresh apricots
1 cup hob-nobs or equivalent crumbs
1 Tbsp. lemon juice
1 cup brown sugar
2 Tbsp. melted butter
Cream

1. Place hob-nobs in a blender with the sugar and blend (not too fine).
2. Melt the butter and mix in the lemon juice. Mix this with 1 making sure everything remains light and crumbly.
3. Very quickly toss in the apricots and spread in shallow buttered baking dish. Make sure the crumble covers the top.
4. Bake at 350° for 25 minutes.
5. Serve with light cream.

Easy Apricot Fritters

Servings: 4-8 persons
Time: 20 minutes
Difficulty: Simple
A healthier version of the doughnut. The moist slightly tart apricot makes it a very satisfying mid-morning break snack.

12 fresh Apricot halves
1 cup sifted flour (chill)
1 Tbsp. Cooking oil
2 eggs
1/8 tsp. Salt
1 Tbsp. sugar
2 tsp. lemon juice
Some icing sugar
Cinnamon (optional)

1. Beat eggs until very light. Add all other ingredients plus just enough cold water to make a batter like a heavy cream. If the batter has warmed rechill before using.
2. Dust apricot halves with flour and dip in batter.
3. Heat oil to medium-hot (should take not more than 1 minute to brown the batter).
4. Fry fritters in deep cooking oil or shortening.
5. Drain and dust with powdered sugar and cinnamon if required.

Can also serve with ice cream, cream and buttermilk.

Crostata Di Frutta Di Stagione

Servings: Not applicable
Time: 50 minutes
Difficulty: Requires attention
Spectacular, if a little fiddly. The crema passticera provides that rich rich taste which binds the sweet juices of berries with either the tang of the apricot or velvety coolness of pears.

- for the shortcake
14 oz Flour
5 oz Sugar
1 tsp Salt
7 oz Butter
4 Egg yolks
Rind of 1 lemon, grated

-for the filling
Strawberries or berries
Apricots or peach slices

-for the crema pasticcera
3 Egg yolks
1/3 cup Sugar
2 oz Flour
1 pod Vanilla or 4 drops of vanilla essence
1 1/2 cup Milk

-for the glaze

Apricot jam

1. Sift together flour, sugar and salt on large bowl.
2. Make a well in the center and add butter, egg yolks and lemon rind.
3. Mix and knead with the fingertips taking care not to handle too much (hint to overcome this chill the flour first).
4. When smooth, shape into a ball and chill for about 30 minutes.
5. Roll out lightly. You now have to cut out two circles for each individual tart tins. One circle to be cut out appropriate circles for the base and a small one to be reserved.
6. Grease the tins well and blind bake them.
7. On a baking tray place the other circles and bake them.
8. Remember oven should be pre-heated at moderate heat before the pastry goes in.
9. For the cream pasticcera in bowl beat together yolks and sugar until slightly thickened and with a light lemon color. Then beat in flour and vanilla.
10. Over medium heat, bring milk just to the boil in a heavy saucepan. The second it boils turn off the heat and let it cool for a moment. Then add it to the egg mixture (not the other way around), whisking very rapidly as you do so (or the flour will stick).
11. Place the whisked mixture back into the saucepan and cook over low heat until the pastry cream thickens enough to coat the back of a wooden spoon. Cool.
12. When crema pasticcera is cool, spread it on the bottoms of each tart. Fill flat with berries. Place a little more crema on the berries.
13. On a flat surface place a single spoonful of the crema on the other flat circle of pastry so that it forces a sticky surface to carefully layer the apricots or pears. Glaze with melted apricot jam.
14. When ready to eat, place the top pastry over the berries and serve.

Cobbler

Servings: 4
Time: 10 minutes
Difficulty: Very easy
Dead simple but wonderful for cold winter nights. One of the great apricot comfort foods.

-for the Filling:
8 fresh apricots, halved
½ cup brown sugar
cinnamon powder

-for the Topping:
1 cup flour
1 cup + ½ cup brown sugar
1/2 cup shortening
1 egg
1/2 tsp. salt
2 tsp. baking powder

1. Beat the egg in a mixing bowl. Then add to this the other topping ingredients and mix until the flour is the consistency of coarse breadcrumbs. Never kneed or mix so well that it becomes dough like.
2. In a baking dish place the apricots at the bottom then sprinkle with sugar and then a generous dusting of cinnamon.
3. Using fingers sprinkle the topping over the apricots.
4. Place in a hot oven bake at 350° for 30 minutes.

Delicious served with ice cream and double or clotted cream. For extra indulgence, sprinkle the hot cobbler with apricot liqueur or brandy before adding the ice cream or cream.

Lemon Apricot Pie

Servings: 4-6 persons
Time: 20-40 minutes (cold or baked)
Difficulty: Simple
An old recipe (thus its simplicity) but one that is still very good. I personally prefer the baked with meringue version which is slightly fussier but both versions really allow the flavour of the fruit to speak to you. May add crushed walnuts or macadamias (do not use stronger flavoured nuts) if you want a chewy texture as well.

1 large can of Sweetened Condensed Milk (about 1 ½ cups)
1/4 cup Lemon juice
Rind of a lemon
1 cup Apricot pulp or halves
Baked pie shell (9 in.)

1. In a food processor blend together the Sweetened Condensed Milk, lemon juice, grated lemon rind and apricot (20 seconds should be more than enough).
2. Pour into an already baked pie shell.
3. Cover with whipped cream. Chill before serving.
4. You may also serve it with a meringue top. Chill the pie until firm. Then beat two egg whites and two tsp of white sugar until stiff (tip always make sure the mixing bowl and implements have no grease otherwise the air will not trap giving you that fluffiness). Spread on the chilled pie and bake in a moderate oven (about 350F) until brown.

Parisienne Fruit Tart

Servings: 6
Time: 1 hour including chilling time
Difficulty: Not challenging
The recipe at first looks difficult but when you start you will find it very easy. In fact the steps are more difficult to describe than to perform. The layering of the pastry is to allow for more air and more substance when your guests take that first bite. A stunning sweet very suitable for a coffee morning or afternoon tea.

1 packet frozen puff pastry sheets (or make your own – please see the recipe Crostata di Frutta di Stagione
1 cup Milk
1 cup Heavy cream
1 pake (4 oz) vanilla-flavor soft dessert mix (mousse mixture)
2 tbsp Lemon juice
1/3 cup Apricot preserves
2 cups apricot slices
2 cup seedless green grapes, washed (can use berries instead)
1 large mango (can use pineapple instead)

1. Remove pastry sheets and let defrost slightly (so that it is not stiff but do not let it get to room temperature.
2. Cut 3 sheets into 4 long length wise pieces. On a well greased tray layer 6 stripes allow for generous overlap (the first stripe will sit flat on the tray and the second should cover 1/3 of the first sheet etc.) make sure you coat the overlapping areas with water to ensure them will stick. Make you should sheets. When ready take a rolling in and very gently pres down on the new sheets leveling out some of the lumps.
3. On another tray cut out some fund shapes such as hearts etc. The shapes should be reasonably large without being over powering. Brush these shapes with water and press granulated sugar into them (both sides).
4. Chill both the layers and shapes. (at least 30 minutes)
5. Place both of these pastries into a moderate oven and bake for 10-15 minutes until the pastry has puffed up and is cooked.
6. rounds of pastry, overlapping slightly, lengthwise on a lightly floured surface. Whilst the pastry is chilling combine milk, 1/4 cup of the cream and dessert mix in a food processor and blend. Chill this for 15 minutes.
7. In a small saucepan melt the apricot jam (do no let it boil)
8. When pastry has been cooked brush one of the pastry layers with apricot jam. Lay out the finely slices apricots (if you want a melting taste slice more thickly and microwave or about 20 seconds until the flesh is soft). Be generous with the fruit.
9. Pour the dessert mixture over the apricots coating generously.
10. Place other pastry layer on top of this. Brush with another layer of apricot glaze.
11. Working quickly spoon the whipped cream over the top layer ensuring that there is not too much cream or the pastry will break). Lay the grapes or berries around the other edge in the cream to form a frame. Inside the frame put the mango or pineapples. Then decorate with the shapes poked in standing upright.
12. Serve and watch the effect.

Desserts – Ice Cream

Fresh Apricot Ripple Ice Cream

Servings: 8
Time: 45 minutes
Difficulty: Simple
Another great way of getting the kids to enjoy and eat their fresh fruit.

1 1/2 cups pureed or mashed fresh apricots
1 Tbsp. fresh lemon juice
3/4 cup sugar
1 quart vanilla ice cream
1/2 cup heavy cream
1/4 teaspoon almond extract

1. The puree can be either created in a blender, or as I prefer it in a heavy bottomed sauce pan using heat to ‘melt’ the fruit off the kernel. This provides a deeper taste with the kernel adding a nutty almond flavour to the mixture. If you do it this was be careful not to overcook the puree.
2. Mix puree with lemon juice and sugar. Chill for at least half an hour.
3. 15 minutes before using the ripple take the ice cream out of the freezer and allow to soften. Whip the cream and add flavoring.
4. Mix the puree, ice cream and cream quickly but not thoroughly- just enough for a ripple effect.
5. Freeze until firm.
6. Serve with additional fresh apricots for a tangy topping and a sprig of mint for colour.

Apricot Ice Cream Pudding

Servings: 6
Time: 20 minutes
Difficulty: Simple
Something for everyone in the family, particularly the kids. Because the cases can be made and kept in the fridge (they will last about 4 days or more), its an instant dessert ith an extra touch and packed full on vitamin A.

1 package (3 1/4 oz) vanilla tapioca pudding
1 teaspoon ground cinnamon
4 fresh apricots
1/2 pint vanilla ice cream
Whipping cream

1. Prepare tapioca pudding according to package directions. When tapioca is removed from heat, stir in cinnamon.
2. Pour into serving dishes and chill until set.
3. Cut apricots into sections and arrange on tapioca (if you have time, thin slices in a fan shape is good).
4. Cut ice cream into cubes and drop in center of tapioca and apricots.
5. Top with whipping cream and crush nuts for effect.
6. Serve at once.

Apricot Tart with Calvados Cream and Cinnamon & Star Aniseed ice cream

Servings: 6
Time: Ice cream – over night, others ½ hour
Difficulty: For the experienced
A most challenging dessert but stunning in its bold flavours. A true haute cuisine dish of great complexity.

-for the tarts
1 packet puff pastry
1 egg yolk mixed with 1 tbl. cream

-for the calvados cream
1 cup milk
1/2 cup cream
1/4 vanilla bean
6 egg yolks
3/4 cup sugar
3 tbls. flour
3 tbls. calvados

-for the ice cream
1 cup cream - soft peak
2 cups Half and half
2 sticks cinnamon
1 piece star anise
1/4 vanilla bean
10 egg yolks
6 oz. sugar
2 tbls. calvados

-for the apricots
6 medium fresh apricots (ripe)
3/4 cup Sugar
1/2 tsp. Cinnamon
1 pinch Nutmeg
1/2 cup Butter
1 splash Calvados

Preparation

-for the ice cream (to done overnight)
1. Combine the half & half, cream, cinnamon, star anise and vanilla bean into a pot and bring to a slow simmer. Remove from the heat and leave to infuse for one hour.
2. Whisk the yolks together with the sugar.
3. Bring the cream mixture back to a boil and temper into the egg mixture.
4. Return to the fire and cook, stirring slowly, until the mixture coats the back of a spoon.
5. Strain, chill and freeze in an ice cream machine or deep freezer (remember to mix vigorously and regularly with a fork if in freezer).

-for the shells
6. Pre-heat the oven to 425 F.
7. Cut out 12 - 3" round discs of puff pastry.
8. Place 6 of them on a parchment paper lined baking pan. Cut a 2" hole out of the center of the remaining six discs to make rings.
9. Lightly brush the egg over the discs taking care not to let it drip down the sides.
10. Place the rings onto the discs and lightly press them into place. Brush the top of the rings with egg. Place 2" ramekins in the four corners of the baking pan and place a greased baking pan on the top.
11. Bake for 15 minutes or until the dough puffs to meet the top baking pan.
12. Reduce the heat to 350 F. and bake until golden brown.
13. Cool and reserve.

-for the Calvados cream
14. Combine milk, cream and vanilla bean in a small sauce pan and bring to a boil.
15. Whisk the yolks together with the sugar and sift in the flour.
16. Temper the cream mixture into the egg mixture1/3 and 2/3 then return to the stove and bring back to a boil.
17. Cook until thick, stirring continuously. Strain and chill. Fold in Calvados and whipped cream.

-for the apricots and to finish the dish
18. Quarter the apricots.
19. Combine the sugar, cinnamon and nutmeg.
20. Place the apricots into a pan of butter and sprinkle with the sugar mixture. Slowly heat and starring occasionally. Once it starts softening (which will be in about 5 minutes) remove from heat.

Place a spoonful of the Calvados cream into each shell followed by the apricots. Garnish with a scoop of ice cream.