Best 5 Apricot Salad With Orange Flower Water And Pistachios Recipes

POACHED APRICOTS WITH PISTACHIO AND AMARETTO MASCARPONE

Steps:

• Poach the apricots: Add Sauternes, lime half, vanilla, sugar and 3 tablespoons/40 milliliters water to a saucepan just big enough to hold the apricot halves in one layer. Place the pan over high heat and cook until the sugar has melted and the liquid boils.
• Remove the pan from the heat and place the apricots in the hot liquid, cut sides down. Leave them to poach in the residual heat until they are soft but still hold their shape (20 to 40 minutes, depending on how ripe they are) flipping them every 10 minutes. Set the apricots aside to cool slightly. (If not serving immediately, transfer the apricots to a covered container and refrigerate until needed.) Squeeze the lime into the syrup and then discard it; return the saucepan with the syrup to medium-high heat and simmer until reduced to about 1/4 cup/70 milliliters, 5 to 6 minutes. Set aside at room temperature until needed.
• Prepare the mascarpone mixture: Combine pistachios, amaretti cookies and sugar. Add three-quarters of this mixture to a bowl with the mascarpone and mix it all together until combined, then fold in the cream.
• To serve, divide the apricots and the amaretti cream between four bowls. Pour the syrup over the apricots and sprinkle the remaining amaretti and pistachio crumble over the cream. Finish with orange blossom water and lime zest and serve.

ORZO SALAD WITH FRESH APRICOTS, PISTACHIOS AND GINGER OIL

Steps:

• Bring a medium-size pot of salted water to a boil over high heat. Add orzo and cook about 10 minutes or until al dente. Drain immediately and rinse with cold water.
• Place the orzo in a bowl and combine with the fresh apricots, fresh and ground coriander, scallions and almonds. Toss with 4 to 5 tablespoons of the ginger oil, until the pasta is just moist. Season with salt and pepper. Squeeze the fresh lemon juice on the salad and mix.

WATERCRESS, PISTACHIO AND ORANGE-BLOSSOM SALAD

Steps:

• Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
• In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

FRENCH APRICOT SALAD WITH PISTACHIOS AND FLOWER WATER

Steps:

• Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter.
• Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like.

FRUIT SALAD WITH APRICOT DRESSING

Steps:

• In a microwave-safe bowl, stir the sugar, cornstarch and apricot nectar until smooth. Microwave, uncovered, on high until slightly thickened, 4-6 minutes, stirring every 2 minutes. Stir in the vanilla. Refrigerate. , In a large bowl, combine the fruit. Drizzle with dressing; gently toss to coat. Cover and refrigerate until serving.