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How To make Apricot, Orange and Almond Jam
1 lb Dried apricots
2 oz Split almonds
3 Oranges
2 Lemons
2 1/2 lb Sugar
2 1/2 ts Ground cinnamon
Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit; leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1 1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. From WWiVNet. Reposted in Home Cooking by Cathy Harned.
How To make Apricot, Orange and Almond Jam's Videos
Sugar Free Orange and Dried Apricot Jam – Easy Homemade Recipe
Learn how to make sugar free orange and dried apricot jam at home! Use this easy recipe to make delicious and nutritious jam to brighten up your morning. Healthy jam recipe. It is quick, easy and delicious recipe.
Apricot Cake with Almond Crust ✪ MyGerman.Recipes
This apricot cake is Love at first sight!. The crust is rather unusual with the almond flour in it and is a perfect fit for the apricots in the filling. This is just the right cake to serve for friends.
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Orange Almond Bundt Cake + Avoiding the Most Common Meringue Mistake
Orange Almond Bundt Cake (yield: 1 12-cup/2.8 L bundt)
Cake:
7 oz (200g) almond paste
10 oz (284g) butter, softened
3/4 c (150g) sugar
orange zest from 1 navel orange (about 2 Tbsp)
5 egg yolks
2.5 c (350g) AP flour
1 Tbsp (12g) baking powder
1 tsp (6g) fine salt
2/3 c (151g) whole milk
2 tsp vanilla extract
1 tsp almond extract
5 egg whites
3/4 c (150g) sugar
1. Mix almond paste and butter together on low speed until smooth.
2. Add the sugar and orange zest and cream together until fluffy and lightened in color.
3. Add the egg yolks one to two at a time, mixing thoroughly before adding the next.
4. Mixing on low speed, alternate the dry and wet ingredients, beginning and ending with the dry.
5. Add the batter to a separate bowl and thoroughly clean and dry the bowl in preparation for making the meringue.
6. Add egg whites to a mixing bowl and mix on medium speed until frothy.
7. Turn the mixer up to medium-high and slowly add in the sugar a tablespoon at a time until it is completely incorporated.
8. Whisk the meringue until it reaches medium to stiff peaks.
9. Gently fold the meringue in with the cake batter and fill into a well greased 12 cup/2.8L bundt pan.
10. Bake at 325F (163C) for one hour or until golden and a toothpick inserted in the center comes out with moist crumbs.
Glaze:
2 c (227g) powdered sugar, sifted
1/4 tsp fine salt
orange juice from 1 navel orange (about 1/4 c (57g))
2 Tbsp (43g) apricot jam
1. Sift together the powdered sugar and salt to remove any clumps.
2. Slowly add the orange juice, whisking until smooth.
3. Finish with apricot jam and whisk until combined.
Assembly
1. Let the cake cool for 10 minutes before unmolding onto a wire rack.
2. Let cool for 5 more minutes before brushing all over with the orange and apricot glaze.
3. Let cool completely.
Lucas Sin Makes Almond Tofu With Poached Apricots & Black Sesame | Food52 + Lexus
In this recipe video, chef Lucas Sin makes a silky tofu-based dessert, topped with sweet-yet-nutty sauces (almond and black sesame, to be exact) as an homage to the groundbreaking work of Chinese chefs who paved the way for him. This video is shared in partnership with Lexus. GET THE RECIPE ►►
Almond Tofu With Poached Apricots & Black Sesame
Prep time: 3 hours 20 minutes
Cook time: 10 minutes
Ingredients
For the almond milk:
1/2 cup Southern Chinese almonds (sometimes called apricot kernels), rinsed
1/2 cup almonds (or slivered almonds), blanched and peeled
3 cups water
For the almond tofu:
1 cup almond milk (from recipe above)
1/2 cup heavy cream
1 teaspoon powdered gelatin, bloomed in 2 tablespoons water for 3 to 5 minutes
3 tablespoons granulated sugar
Pinch kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the almond sauce:
1 cup almond milk (from recipe above)
2 tablespoons osmanthus syrup (or apricot jam)
For the black sesame sauce:
1 tablespoon glutinous rice, soaked overnight in a few inches of water in the fridge
1/4 cup black sesame seeds, toasted (add a few white sesame seeds so you can easily tell when the black sesame seeds are toasted)
2 cups water
3 tablespoons honey
For the poached apricots:
8 dried apricots
1 cup dry white wine
3 tablespoons granulated sugar
Pinch kosher salt
2 long strips lemon zest
To finish:
Yellow/orange edible flowers (optional)
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Almond and Apricot Jam
A really tasty Jam recipe from the easy to cook series. angiesansom.com
Almond Cookie Cups with Paneer Halwa & Apricot Orange Jam | 3 in 1 Dessert Recipe
Almond Cookie Cups with Paneer Halwa & Apricot Orange Jam | 3 in 1 Dessert Recipe
This recipe is a blast of flavor in mouth as it has a combination of flavors and textures those are sure to please your tongue. I made this one especially for the contest going on the Ovenderful Mom Bakers community by Akshaya-Kalpa Organic Dairy Products Brand in Bangalore.
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