What desserts can be made from apricots

Apricots in dough

  • 8 large fresh apricots
  • 140 g wheat flour
  • 250 ml milk
  • 2 eggs
  • 20 g sugar sand
  • 20 g icing sugar
  • 1 tbsp rum
  • pinch salt
  • vegetable oil for frying

Cooking:

  1. Separate the proteins from the yolks. Mix the proteins and sugar sand, then whisk with a whisk. Rinse the apricots, discuss and divide into halves.
  2. Draw on a plate 20g of flour and rub each half of the apricot. In a separate bowl, stir the remaining flour, milk, yolks, salt and rum. Enter whipped squirrels.
  3. Heat a large amount of vegetable oil in a deep frying pan. Halves of apricots wrap in the dough, put on a pan and roast until golden (do not flip).
  4. Put the fried frying fruit on paper towels to soak up the excess oil. Sprinkle with icing sugar.

Curd cream with apricots

  • 1 can of canned apricots
  • 300 g soft curd with fatness 5 -9%
  • 5 tbsp sugar sand
  • 2 tbsp sour cream with fat 15%
  • 2 fresh eggs

Cooking:

  1. Separate the proteins from the yolks. In a bowl of blender, place cottage cheese, yolks, sugar sand, sour cream and 200g syrup from apricots. Whisk everything into a homogeneous mass.
  2. Separately, whisk the chilled proteins into a strong foam and add to the curd mass. Then add the pieces of apricots and lay out the dessert in the cremanky.
  3. Take away in the fridge for a while. Before serving, please garnish with fresh mint leaflets.

Aida soufflé

  • 2 fresh apricots
  • 1 peach
  • 1/3 orange
  • 5 egg whites
  • 1 /$ 2 glasses of liquor
  • 50 g of sugar sand
  • 1/3 tbsp icing sugar for sprinkling

Cooking:

  1. Peaches and apricots rinse, remove pitted. Peel the orange. Grind the flesh with a blender. Add the sugar sand, put into the mixture in a saucepan and cook over a moderate heat until thickened. Allow to cool.
  2. Whisk the chilled proteins into a strong foam. To the fruit mass add liquor and proteins, mix gently.
  3. Ceramic or silicone baking moulds grease with a thin layer of oil, lay out the fruit mass and bake in a preheated to 200oC oven for 20 minutes.
  4. Remove the soufflé, let cool slightly in shapes. Gently turn over to a plate and sprinkle with icing sugar before serving on the table.

Curd bundles with apricots

  • 500 g fresh apricots
  • 250 g wheat flour
  • 100 g cottage cheese
  • 1 small egg
  • 25 g butter
  • 1/2 glass of milk
  • a pinch of salt
  • breadcrumbs, sugar and cocoa powder for sprinkling

Cooking:

  1. Stir flour, butter, cottage cheese, egg, milk and salt. Knead the dough and form a bar from it.
  2. Rinse the apricots, discuss, remove the bones. Grind flesh in a blender. Cut the dough into pieces, roll out a small round tortillas from each.
  3. Put in the center of each tortillas over a teaspoon of apricot purée. Form round bundles. Lower the balls into boiling water, wait for the reboil and cook for 5-8 minutes.
  4. Roast the breadcrumbs in a little butter with sugar and cocoa powder. Sprinkle the dumplings before serving on the table with the resulting mass.

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