Dried, multi flavour infused sulphur free snack
ADDING MORE VALUE
1. Traditionally Tasmanian, and to a lesser extent mainland Australian, dried apricots cannot complete on the global market. Lower production costs and cheaper transportation from countries such as Turkey, have given them a comparative price advantage. The advantage is made greater due to consumer behaviour, which tend to see most dried apricots used in other preparations as opposed to being a ready to eat product. Thus multi-price tiering, like chocolate (which range from the cheap milk bar to expensive boxed chocolates), has not occurred.
2. But consumer behaviour is changing. A typical ready to eat customer seeks a healthier alternative but with the characteristic convenience, and affordable luxury traits. This has resulted in lower fat and sugar products and products which are individually wrapped (note the success of individually wrapped sugar-free polo mints!!).
3. PR and retail outlets to which we have spoken believe that the next stage of development is already taking place towards more complex and interesting '‘natural” foods but at “normal prices”. Whilst look remains important, taste is becoming more so.
4. In limited consumer trials, our cherry infused dried apricot scored highly.
We believe it did so for 3 main reasons:
1. Colour – unlike other non-sulphur apricots it does not look shrivelled and dark but has a deep red blush, reminiscent of a good claret;
2. Taste – it retains the characteristic apricot flavour but with an interesting sour cheery aftertaste;
3. It is sulphur free – and thus especially appropriate for asthmatics and people who suffer from respiratory problems.
Savory Fresh Apricot Bites
Servings: 4-6 persons
Time: 10 minutes
Difficulty: Simple
Wonderfully fresh tasting. Excellent for a summers day light lunch or part of
a complex heavy dinner.
4 oz. cream cheese
1 Tbs brown sugar or pinch of salt and white pepper
12 apricots, halved (chilled)
1/2 cup pistachios, finely chopped
1. Blend the cream cheese
and sugar (if for dessert) or pinch of salt and white pepper (for starter or
snack) until smooth.
2. Spoon the mixture into the middle of the apricot halves
3. Sprinkle with pistachios.
Serve as an appetizer, snack or dessert. Also nice with marinated watermelon balls.
Silky Apricot Cheese Dip
Servings: up to 12 persons
Time: 20 minutes
Difficulty: Simple
Great re-dinner nibbles which go well with any sparkling drink. I love it with
vegatibles as the latter provides a moist crunch. And so very healthy.
3/4 cup Apricot Preserves
1 cup Sour Cream
1/4 cup Almonds; Blanched, Slivered
1 cup Cream Cheese; Softened
1 tsp Almond Extract
2 tbsp Brandy
1 In a small bowl, mix the
apricot preserves and brandy together, then set aside.
2 In a food processor beat the cream cheese, sour cream and almond extract,
until very smooth.
3 On very low speed add the apricot-brandy mixture to the cheese mixture.
4 Stop the machine and fold in the almonds (not metal spoons please).
5 Cover and chill.
6 Makes about 3 cups of dip.
7 Suggested items to dip into it: Thin crispy bread sticks, crispy pita bread,
any fresh vegetables, vanilla wafers, cheese cubes, chocolate chunks
Apricot Lassi
Perfect for breakfast or barbeque or for a special dinner involving spices
Yields 4 cups
For Lassi
6 large apricots (500g)
2 cups low fat plain yogurt
1 cup apricot nectar or orange juice
4 tablespoons of spiced syrup (or to taste)
For Spiced Syrup
½ cup granulated sugar
Duck with Apricot Parsnip mash
A bit fussy but what a stunning dish for an elegant dinner party. The mash and conserve also compliment other medium strong meat dishes and I have used it with chicken livers, braised beef cheeks and even deep fried brie.
Ingredients
2 large apricots stoned and roughly chopped
3 large apricots halved and stoned
¼ onion chopped finely
1 clove garlic chopped finely
1 small knob ginger (sliced into ultra fine strips)
1 tablespoon sugar (demerara or palm sugar is best)
Spice mix – pinch of cinnamon, all spice and cumin powders
3 large parsnips peeled and quartered
1 hand full of parsley (flat leaf is best) de-stemmed
Some milk or cream
4 Duck tight & leg
2 Duck Breasts halved (meaning there are 4 pieces)
½ cup hot water mixed with ¼ cup sugar (light sugar syrup)
½ cup white wine vinegar
Salt and pepper to taste
Method for the Apricot conserve
Chop 2 apricots up roughly. In heavy bottom sauce pan, add a teaspoon of oil and fry the chopped onion, garlic and ginger for about 3 minutes or until onion is clear. Do not brown. Add 1 tablespoons of water, 3/4 of the apricots, sugar and spice mix. Simmer and stir constantly until apricot is nearly all broken down. Off the fire and whilst sauce pan is hot add in rest of apricot stir once more the leave to cool.
Method for the Mash
Bring water to boil. Place in the 3 parsnips and boil until tender-to-soft (but not mushy). Take parsnips out and place in food blender. Then in same water plunge 2 apricots in to blanch and hold for about 3 minutes. Do not allow apricots to break up. Drain and also add to food blender. Again with parsley – destock and plunge in same water until limp (but not soggy) and drain and add to blender. Add butter and 1/2 teaspoon salt and 1/3 teaspoon pepper. Blend. If too thick or lumpy add a little milk or cream. The latter will make it richer.
Mash can be done the day before and reheated just before serving the duck.
Method for the Duck
Preheat oven to 200°C (hot) with rack in middle.
Bring a large pot of water to boil. Add the vinegar. Pick skin of the duck breasts and legs and plunge a pair at a time into the water (meaning do not let the water come off the boil). Leave the paid in the boiling ware for 7 to 10 minutes, then drain and allow to cool (the skin should balloon slightly as the vinegar allow the fats to breakdown).
Wipe legs with light sugar syrup and place in oven until skin is crisp (but not blackened). Should take about 15 to 20 minutes. Then take out and transfer to drainer and let rest 10 minutes.
In the meantime Season duck breasts with 3/4 teaspoon salt and 1/2 teaspoon pepper. Then place 3 tsp oil in large heavy bottom pan and heat over medium-high until it shimmers (must not be too hot). Cook duck breasts, skin sides down, until well browned, 6 to 8 minutes. Turn and cook about 6 minutes for medium-rare. Transfer to a cutting board and let rest 10 minutes.
Place mash on plate and duck leg on side and duck breast over the mash. Spoon apricot conserve on side. Enjoy
½ cup water
8 cardamom pods (cracked)
4 all spiced berries
1 cinnamon stick
3 cloves
Method
Place all the ingredients for spiced syrup in a heavy bottom sauce pan and bring to boil. When it boils bring down fire and allow to simmer for 10 minutes. Switch off fire an stand for further 30 minutes.
Blend ingredients for lassi and refrigerate. Enjoy.
Parmesan and Apricot Ice Cream
This is a real attention grabber and can be serve French style between the salad and the main course (in lieu of the cheese course) or as a dessert. Stunning yet easy to make. Serves 4.
Ingredients
1 cup double (heavy) cream
2 cloves garlic smashed
¼ teaspoon nutmeg (freshly grated if possible)
¼ teaspoon cinnamon (freshly grated if possible)
1 cup diced fresh apricot
2 cups freshly grated Parmesan (must be good Parmesan like Parmigiano Reggiano)
Method
Wipe base of heavy bottom sauce pan with garlic. Leave garlic in pan and add cream and spices. Bring to almost boiling point (do not allow to boil thus stir constantly. Remove garlic and reduce heat to low. Add Parmigiano Reggiano, 1/2 cup at a time, stirring constantly until all the cheese is incorporated. Add apricots. Stirring until cheese is melted.
Remove from heat, pour into a shallow heat-resistant dish and cool. Only after it has cooled should you cover and freeze until cheese stiffens. Scoop out small portions with a spoon or a melon baller.
Serve with walnuts, brazils or dried grapes.