Best 3 Apricot And Rosemary Skewers Recipes

**Tantalize your taste buds with a delectable journey through the flavors of apricot and rosemary skewers, masterfully crafted with a symphony of fresh apricots, aromatic rosemary, and a hint of tangy lemon.** Embark on a culinary adventure that begins with a simple marinade, infusing the apricots and rosemary with a harmonious blend of olive oil, garlic, and thyme.

**Choose your skewer of choice, whether it's wooden or metal, and skillfully assemble the skewers with alternating apricot halves and rosemary sprigs, creating a vibrant visual masterpiece.** Grill the skewers to perfection, allowing the apricots to caramelize and the rosemary to release its fragrant oils, filling the air with an enticing aroma.

**Savor the sweet and savory balance of the apricots and rosemary, complemented by a zesty lemon-tahini sauce that adds a layer of richness and tang.** This versatile sauce can also be used as a marinade for grilled chicken, fish, or tofu, or as a flavorful dip for vegetables.

**As an added treat, discover a delightful apricot and rosemary sorbet recipe that captures the essence of these two ingredients in a refreshing and icy dessert.** This sorbet is a delightful way to end a summer meal or serve as a light and refreshing snack.

**Embark on this culinary journey and let your taste buds dance with joy as you explore the tantalizing flavors of apricot and rosemary skewers, complemented by the tangy lemon-tahini sauce and the refreshing apricot and rosemary sorbet.**

Here are our top 3 tried and tested recipes!

APRICOT-ROSEMARY SCONES

Apricot-Rosemary Scones image

Make these easy sweet-savory scones a family project. It's a delightful way to show your love on Mother's Day. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Time 40m

Yield 16 scones.

Number Of Ingredients 13

Ingredients

4 cups all-purpose flour
2 tablespoons sugar
2 tablespoons baking powder
3/4 teaspoon salt
1-1/2 cups cold butter, cubed
1 cup chopped dried apricots
1 tablespoon minced fresh rosemary
4 large eggs, room temperature, lightly beaten
1 cup cold heavy whipping cream
TOPPING:
1 large egg, lightly beaten
2 tablespoons 2% milk
2 teaspoons sugar

Steps:

Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. , In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. , Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment., For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. , Freeze option: Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.

Nutrition Facts : Calories 372 calories, Fat 25g fat (15g saturated fat), Cholesterol 121mg cholesterol, Sodium 461mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.

APRICOT COINS

Apricot Coins image

This hors d'oeuvre not only looks festive and tastes terrific, but it also couldn't be easier to make. The goat cheese can be whipped in advance and refrigerated for up to two days. Be sure to bring it to room temperature and give it a good stir before using it.

Provided by Laura Werlin

Categories appetizer

Time 10m

Yield makes 40, serves 10 to 12

Number Of Ingredients 6

Ingredients

4 ounces fresh goat cheese
2 teaspoons milk, more if needed
40 dried apricots (about 6 ounces), preferably Turkish
2 teaspoons honey
1 tablespoon finely chopped fresh thyme leaves (or 1 1/2 teaspoons dried thyme)
40 candied walnut halves

Steps:

In the bowl of a stand mixer, place the cheese and milk. (Or use a medium-sized bowl and a wooden spoon.) Using the paddle attachment, whip the cheese (or stir it vigorously) for at least 5 minutes, or until it is very smooth and creamy. If the cheese is still crumbly, add more milk 1/2 teaspoon at a time.
To assemble, spread about 1/8 teaspoon of cheese on each apricot. (If using California apricots, put the goat cheese on the shiny side.) Drizzle a little honey over the cheese and top with a light sprinkling of thyme. Place a walnut half on top, arrange the apricots on a platter and serve.

APRICOT ROSEMARY JAM

Apricot Rosemary Jam image

This jam uses only fresh apricots, sugar, and fresh rosemary. You do not need a special canner for this recipe.

Provided by threeovens

Categories Fruit

Time 1h

Yield 7 8 oz jars

Number Of Ingredients 4

Ingredients

6 lbs apricots, cut in half and pitted (about 16 cups)
12 sprigs rosemary (not whole stems, but branches on the stems)
2 cups sugar (or more or less, depending on the sweetness of your apricots)
water, if needed

Steps:

In a large bowl, combine apricots, rosemary and sugar; mix well and let sit about 30 minutes until juices form at the bottom of the bowl.
Transfer the mixture, with juices, to a large pot and heat over medium high.
Once mixture begins to boil, reduce heat to medium and cook, while stirring often, until apricots are soft and begin to lose their shape, about 30 minutes, or more (they should not have darkened significantly).
Add a little water (up to a cup) if mixture starts sticking.
Press apricots through a ricer or fine mesh strainer and return to pot; discard solids.
Taste for sweetness and add sugar if needed; cook jam a few minutes more to dissolve any added sugar (flavor mellows as it cools).
While still hot, ladle jam into hot, sterilized canning jars, leaving about 1/4 inch head space at the top; remove air bubbles by running a nonmetallic utensil or skewer between the jar and the jam.
Top with new, clean lids, close tightly, and let come to room temperature.
Check seal by pressing down in center of lid, it should not spring up.
Process any jars that have not sealed in a hot water bath for 15 minutes; retest.
NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the jam.

Tips:

For best results, use fresh apricots. If using frozen apricots, thaw them completely before using.
If you don't have rosemary, you can substitute another herb, such as thyme or sage.
Be careful not to overcook the apricots. They should be slightly firm, but not mushy.
Serve the skewers immediately, while the apricots are still warm.
These skewers can also be made in the oven. Preheat the oven to 400°F (200°C) and roast the skewers for 10-12 minutes, or until the apricots are slightly caramelized.

Conclusion:

Apricot and rosemary skewers are a delicious and easy appetizer or snack. They are perfect for summer parties or picnics. The combination of sweet apricots and savory rosemary is sure to please everyone.