Best 5 Apricot Gelt Recipes
Apricot Gelt: A Culinary Journey Through Time and Taste
Apricot Gelt, a delectable dessert with a rich history, embodies the perfect balance of sweet and tangy flavors. Originating in Armenia, this traditional dish has captivated taste buds for centuries, spreading its charm across cultures and continents. Join us on a culinary adventure as we explore the diverse recipes featured in this article, each offering a unique twist on the classic Apricot Gelt.
From the traditional Armenian recipe, passed down through generations, to the modern takes infused with innovative culinary techniques, these recipes cater to every palate and skill level. Whether you're a seasoned baker or just starting your culinary journey, you'll find a recipe that suits your expertise and preferences.
Indulge in the timeless flavors of the Classic Apricot Gelt, where the natural sweetness of apricots harmonizes with the subtle tartness of lemon juice. Discover the delightful Apricot Gelt with Pistachio Crust, a symphony of textures and flavors where crunchy pistachios complement the soft, velvety filling.
For those seeking a gluten-free option, the Apricot Gelt with Almond Flour Crust offers a delicious alternative, showcasing the nutty flavor of almond flour. And for those with a sweet tooth, the Apricot Gelt with Streusel Topping elevates the classic recipe with a layer of buttery, crumbly streusel, adding an irresistible textural contrast.
Get ready to embark on a culinary journey filled with Apricot Gelt's captivating flavors and intriguing history. Let these recipes guide you through a world of taste and tradition, creating unforgettable moments with every bite.
HOMEMADE HANUKKAH GELT
These homemade Hanukkah gelt just might be your new holiday tradition! You only need a mini muffin tin and some gold sprinkles. We like the richness of bittersweet chocolate, but you can easily swap in your favorite type.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 chocolate gelts
Number Of Ingredients 3
Steps:
- Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
- Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
- Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.
APRICOT GELEE
Steps:
- Heat the puree over medium-high heat in a saucepan fitted with a candy thermometer. Mix the pectin with half the sugar to "dilute" it. When the puree reaches 100 degrees F, add the pectin/sugar. Bring to a boil, stirring constantly. Add the remaining sugar and the corn syrup and cook until the mixture reaches 225 degrees F, stirring slowly and constantly with a rubber spatula, making sure to scrape the bottom and sides.
- Dissolve the ascorbic acid in 1 teaspoon of water. Remove the pan from the heat and stir in the ascorbic acid. Pour into a baking dish lined with a silpat or parchment paper, and let set for at least overnight, until gelled and firm. Cut neatly into rectangles 1-inch by 1 1/2 inches. Spread a few tablespoons of sugar in a dish and roll each square in sugar, to coat. Wrap individually in cellophane or store in an airtight container. At room temperature, they keep up to 4 weeks.
- Notes about the recipe: When golden-brown cookies and dark-brown chocolates threaten to overwhelm my petit-four trays, I can always depend on the bright garnet sparkle of these candies, lively in color and flavor. In France, where I learned to make them, gelees come in a tremendous range of colors and flavors, from grass-green kiwi to deep purple blackberry.
- And if you're a fan of Chuckles candies, these will blow your mind. Pectin is a natural fruit gelatin that you can buy in powder form, especially during canning season (June-October). Ascorbic acid, a natural antioxidant available at health-food stores, keeps the color bright.
EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)
This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.
Provided by Whats Cooking
Categories Candy
Time 35m
Yield 48 pieces
Number Of Ingredients 3
Steps:
- Line two baking sheets with parchment paper.
- Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
- Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
- Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).
APRICOT GELT
Instead of buying chocolate coins this Hanukkah, try our fruity twist on handmade gelt using apricots.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 4 dozen
Number Of Ingredients 3
Steps:
- Using a heavy mallet, flatten apricots to 1/4 inch thick; set aside. Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).
- Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set.
- Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers.
HOMEMADE GELT
Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 0 sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Use ripe, flavorful apricots. This will ensure that your apricot gelt has the best possible flavor.
- If you don't have any lemon juice, you can use white vinegar instead. Just use half the amount of vinegar as you would lemon juice.
- Be patient when cooking the apricot mixture. It takes time for the apricots to break down and release their juices. Don't rush the process, or you'll end up with a runny, syrupy gelt.
- If you're using a candy thermometer, the mixture should reach 220 degrees Fahrenheit before it's ready. If you don't have a candy thermometer, you can test the mixture by dropping a small amount into a glass of cold water. If the mixture forms a soft ball, it's ready.
- Let the apricot gelt cool completely before cutting it into pieces. This will help to prevent it from sticking to your knife.
Conclusion:
Apricot gelt is a delicious and versatile treat that can be enjoyed in many different ways. It can be eaten on its own, used as a topping for yogurt or ice cream, or even used as a filling for pies and pastries. It's also a great way to use up ripe apricots. So next time you have a bunch of apricots on hand, give this recipe a try!
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