Best 5 Apricot Ginger Sauce Recipes

COCONUT SHRIMP LOLLYPOPS WITH APRICOT-GINGER DIPPING SAUCE

Steps:

• Place all apricot dipping sauce ingredients in a blender or food processor. Blend until smooth. Reserve.
• Pierce the soft eye of the coconut and drain the coconut water. Reserve.
• Crack coconut in 1/2 using the back of a cleaver.
• Separate the coconut meat from the shell. Use a pairing knife to remove the brown skin from the meat. Using the finest part of your grater, grate 2 cups of coconut .
• Pour coconut water in a measuring cup and if necessary top off with beer until you have 3/4 cup of liquid. Reserve. If you are using store-bought shredded coconut (and consequently do not have any coconut water) replace mixture with 3/4 cup of beer.
• In a large bowl, combine flour, coconut water/beer mixture, baking soda, salt, cayenne, and egg. Beat until it is smooth. Add a bit more flour or beer, if necessary, so that the batter has the consistency of thick pancake batter.
• Tightly wrap each shrimp like a pinwheel (with the tail end of the shrimp on the outside) and skewer 1 shrimp on the end of each skewer. Use a paper towel to pat the shrimp dry.
• Pour oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 degrees F (see oil dissertation below).
• While oil is heating, dip each shrimp into the batter, then dredge into the coconut shreds so that the entire "lollypop" is covered in coconut shreds.
• When oil is ready, submerge 4 shrimp at a time into oil (with the skewers sticking out of the pot). Fry for approximately 1 minute, or until coconut is a golden brown, rotating the top of the skewer once or twice. Remove and place lollypops on paper towel to absorb excess oil.
• Skim any wayward coconut shreds from the oil. Adjust heat so that it is 350 degrees F again and continue with next batch. Serve with apricot dipping sauce. For a creative presentation, stick skewers into an upturned pineapple or melon 1/2 and/or serve the dip in a coconut 1/2 (the side without the hole!)

CHICKEN WITH APRICOT-GINGER SAUCE

Steps:

• Heat butter and oil in pan, add chicken, cook about 10 minutes on each side or until golden brown and tender.
• Remove from pan, place on serving dish, top with sauce.
• Apricot-Ginger Sauce:.
• Make sauce while chicken is cooking.
• Cut ginger into wafer-thin slices, then into shreds.
• Combine apricot nectar, ginger and soy sauce in pan, bring to a boil, stir in blended cornstarch and water, stir until sauce boils and thickens, add green onion.

APRICOT GINGER SAUCE

Steps:

• Place all ingredients in a blender and puree.

REDUCED-SUGAR GINGER-APRICOT FRUIT CAKE WITH HARD SAUCE ICING

Steps:

• Preheat oven to 325 degrees F. Spray a 9x5-inch loaf pan with cooking spray and line with parchment so it extends over the 2 long sides of the pan.
• In a medium bowl, toss 1/4 cup of the flour with macadamia nuts, apricots, and ginger.
• In another medium bowl, whisk to combine remaining 1 3/4 cups flour, baking powder, and salt.
• In a large bowl or a stand mixer with the paddle, beat butter, sugar, and stevia until fluffy, about 5 minutes. Beat in vanilla, then beat in eggs one at a time just until combined. Gently mix in flour, then fold in fruit and nut mixture.
• Scrape batter into prepared pan, smoothing the top. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then poke cake all over with a skewer. Very slowly pour rum all over cake and let sit 10 minutes before transferring cake to a rack to cool completely, at least 1 hour.
• Beat butter and stevia in a medium bowl or a stand mixer until smooth. Beat in rum. To serve, spread top of cake with icing, then slice.

APRICOT GINGER BBQ SAUCE

Steps:

• Melt the butter in a 1 quart saucepan over medium heat. Add the onion and garlic and sweat them for 1-2 min. Grate about 1 tablespoon of the ginger into the onion and garlic mixture, then add the ketchup and apricot preserves and bring to a simmer for several minutes. Add water if the sauce is too thick. Remove from heat and check for seasoning.