Best 3 Apricot Frothy Recipes

APRICOT "FROTHY"

Steps:

• 1. Put the apricot halves with juice, milk and orange juice concentrate in a blender and blend until smooth. Add the sherbet and blend until combined. Serve immediately.
• 2. Nutrition Facts: 1 cup equals 239 calories, 3 g fat (2 g saturated fat), 9 mg cholesterol, 54 mg sodium, 54 g carbohydrate, 2 g fiber, 3 g protein.

APRICOT DREAM CUPCAKES

Steps:

• 1. Place your water, sugar and Apricots in a sauce pan. Bring to boil and simmer. while that is simmering use a potato masher to expel some of the juices out of your apricots. Cook until slightly thick. remove from heat and set aside to cool. After this cools it should be thick like apricot jam. (If it's too thick after cooling just add a little water). (You can use Apricot Jam)
• 2. Sift your flour, baking soda, Baking powder and salt. set aside
• 3. In your mixer, cream your butter and white sugar. Add 1 cup of your Apricot mixture (or jam). Whip until light and fluffy.
• 4. add your vanilla then your eggs one at a time. Whip that up real good. On low speed gradually add your flour, then your buttermilk just until blended
• 5. Whip up your egg whites until frothy adding a pinch of salt.
• 6. Using a cake spatula blend the egg whites into your batter.
• 7. Fill your cupcakes 3/4 full and bake at 350 degree for 12 to 15 minutes or until testing with a toothpick and it comes out clean.
• 8. Decorate using a frosting of your choice. Note: With the leftover Apricot filling place a tiny bit into the center of your cupcake using a paring knife to cut a slit and insert. Frost with whipped cream frosting

APRICOT TORTE

Steps:

• Preheat oven to 325 degrees. Place whole nuts in a single layer on a rimmed baking sheet and sliced nuts in a single layer on another sheet. Toast until golden and aromatic, 8 to 10 minutes. Shake the pans halfway through toasting to make sure nuts brown evenly. Set aside to cool.
• Grease a 10-inch springform pan with margarine, sprinkle with sugar, and tap out excess; set aside. Place 1/4 cup sugar, whole almonds, and the apricots in the bowl of a food processor; process until finely chopped, 1 to 2 minutes. Transfer to medium bowl, add lemon zest, cinnamon, nutmeg, and cloves, and stir to combine; set aside. Using an electric mixer fitted with the whisk attachment, whisk egg yolks and 1/2 cup sugar on high speed until light and fluffy, 3 to 4 minutes. Transfer batter to large bowl; set aside.
• Clean and dry the mixer bowl and whisk; use to beat the egg whites with salt and lemon juice until frothy. Slowly add 1/4 cup sugar, and continue whisking on medium until peaks are stiff but not dry. Fold beaten whites into beaten egg yolks. Add the apricot-and-almond mixture, and fold in until just combined. Pour batter into prepared pan, and bake until torte is golden brown and a cake tester inserted into the middle comes out clean, 50 to 60 minutes. It may be necessary to cover the torte lightly with foil to stop the top from burning. Transfer to a wire rack to cool for 10 minutes. Run a knife around the edge of the torte, and release from pan. Allow to cool completely on the wire rack.
• Place the apricot jam in a small saucepan over medium heat, and bring to a boil. Remove from heat, and strain. Brush glaze onto cooled torte. Sprinkle with sliced almonds and Passover Powdered Sugar.