Best 6 Apricot Tempura With Coconut Ice Cream And Maple And Caramel Rum Sauce Recipes

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Indulge in a culinary journey with our Apricot Tempura with Coconut Ice Cream and Maple and Caramel Rum Sauce. This delectable dish features a delightful symphony of flavors and textures. Perfectly ripe apricots are encased in a light and crispy tempura batter, creating a golden-brown exterior that yields to a tender and juicy interior. The sweet and tangy apricots are beautifully complemented by the creamy and refreshing coconut ice cream, adding a tropical twist to the dessert. Drizzled with a luscious combination of maple and caramel rum sauce, this dish offers a harmonious balance of sweetness, richness, and a hint of boozy warmth. Prepare to tantalize your taste buds with this extraordinary dessert that is sure to leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT TEMPURA WITH COCONUT ICE CREAM AND MAPLE-AND-CARAMEL RUM SAUCE



Apricot Tempura With Coconut Ice Cream And Maple-And-Caramel Rum Sauce image

Provided by Joan Nathan

Categories     dessert

Time 35m

Yield Twelve servings

Number Of Ingredients 15

2 cups sugar
2 tablespoons water
1 1/4 cups heavy cream
1 tablespoon unsalted butter
1/4 cup maple syrup
2 tablespoons dark rum
2 1/4 cups cake flour
1/2 teaspoon baking soda
1 teaspoon salt
2 cups cold water
Peanut oil for frying
8 apricots, mangoes or peaches, or 1 pineapple
Confectioners' sugar
Coconut ice cream or sherbet
Mint for garnish

Steps:

  • To make the sauce, caramelize the sugar by combining it with the water and stirring it carefully over a medium-high flame until the sugar starts melting. Whisk in three-quarters of a cup of the heavy cream and the butter. Add the maple syrup, the rum and the rest of the cream.
  • Put the liquid over a bain marie to cool, whisking constantly until it smooths down and the color lightens. Refrigerate it until you are ready to use it. You might have to stir it over heat before serving to remove any crystallization.
  • For the tempura, combine the flour, baking soda and salt with the water, whisking together. Pass the mixture through a sieve.
  • Heat the peanut oil in a deep fryer to 375 degrees.
  • Halve each apricot and then cut each half into three slices. (If other fruit is used, cut into pieces of approximately the same size.)
  • Dip each apricot slice in the tempura batter and deep-fry. Drain and sprinkle with confectioners' sugar.
  • Serve five slices of apricot tempura on a plate, decorated with a pool of about three tablespoons of caramel sauce and two quenelles of ice cream or sherbet. Decorate with fresh mint.

APRICOT CARAMEL SAUCE



Apricot Caramel Sauce image

Categories     Sauce     Dessert     Quick & Easy     Low Sodium     Apricot     Winter     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 5 cups

Number Of Ingredients 4

1 cup sugar
4 cups water
1 cup firmly packed dried apricots (about 6 ounces)
2 teaspoons vanilla

Steps:

  • In a dry heavy saucepan (about 3-quart capacity) cook sugar over moderate heat, stirring with a fork until melted and then swirling pan, until sugar is a golden caramel. Remove pan from heat and carefully add 3 cups water down side of pan (it will bubble up and steam). Return pan to heat and simmer, stirring, until caramel is dissolved.
  • Add apricots and simmer, covered, until soft, about 10 minutes. Cool mixture 10 minutes and in a blender purée with remaining 1 cup water and vanilla until very smooth. Sauce may be made 3 days ahead and chilled, covered. Reheat sauce to warm.

APRICOT PIE WITH COCONUT CRUMBLE



Apricot Pie with Coconut Crumble image

A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 5h

Yield Makes one 9-inch pie

Number Of Ingredients 12

3/4 cup plus 3 tablespoons all-purpose flour
Coarse salt
1 cup plus 2 tablespoons sweetened shredded coconut (3 ounces)
1 stick unsalted butter, room temperature, cut into pieces
1/4 cup plus 3 tablespoons packed light-brown sugar
1 disk Pate Brisee for Pies
All-purpose flour, for surface
1 3/4 pounds apricots, cut into 3/4-inch-thick wedges (6 cups)
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
1 tablespoon plus 2 teaspoons cornstarch
Coarse salt

Steps:

  • Preheat oven to 375 degrees. Make the topping: Whisk together flour and 1/8 teaspoon salt. Pulse coconut in a food processor until finely ground. Add butter and brown sugar, and pulse to combine. Add flour mixture, and pulse until clumps form.
  • Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Freeze for 15 minutes.
  • Make the filling: Stir together apricots, sugars, cornstarch, and 1/4 teaspoon salt. Pour filling into piecrust. Sprinkle with topping, squeezing some of the mixture into medium to large clumps and leaving a 1-inch border.
  • Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent topping with foil after 30 minutes to prevent burning.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.

COCONUT CARAMEL SAUCE



Coconut Caramel Sauce image

Can be prepared in 45 minutes or less.

Yield Makes about 2 cups

Number Of Ingredients 6

2 cups sugar
1/2 cup hot water
1/2 cup heavy cream
2 tablespoons unsalted butter
1 cup sweetened flaked coconut, toasted and cooled
2 tablespoons dark rum, or to taste, if desired

Steps:

  • In a dry large deep heavy skillet cook the sugar over moderately high heat, stirring constantly with a fork, until it is melted and turns a deep golden caramel, remove the skillet from the heat, and into the side of it pour carefully the water and the cream, a little at a time.
  • Cook the mixture over moderate heat, stirring, until the caramel is dissolved and simmer it for 2 minutes. Remove the skillet from the heat, add the butter and the coconut, and stir the mixture until the butter is melted. Pour the sauce into a heatproof pitcher or glass measure, let it cool slightly, and stir in the rum. (The sauce will thicken as it cools. To return the sauce to liquid state, set the pitcher in a saucepan of barely simmering water and stir the sauce until it reaches the desired consistency.) Serve the sauce warm over ice cream.

APRICOT ICE CREAM



Apricot Ice Cream image

Provided by Moira Hodgson

Categories     ice creams and sorbets, project, dessert

Time 30m

Yield 8 servings

Number Of Ingredients 8

1 pound apricots
3 whole eggs
3 yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cups milk
1 teaspoon vanilla extract
10 coriander seeds, crushed coarsely and tied in cheesecloth

Steps:

  • Wash and pit the apricots, chop them coarsely and simmer in three tablespoons of water until tender. Puree in a food processor and set aside.
  • Beat together the eggs, yolks and sugar until the sugar has dissolved and the mixture is pale and lemon colored. (This can easily be done in a food processor.)
  • Meanwhile, heat the cream and milk with the vanilla and coriander seeds. Remove from heat just before mixture reaches the boiling point.
  • Pour mixture in a thin stream into the eggs and mix thoroughly. Pour into a double boiler and put over very hot water on a medium flame. (You can also use a thick saucepan placed on an iron trivet over a low flame.) Cook until thickened to the consistency of custard.
  • Remove from heat and cool, whisking occasionally. Remove coriander bag. Strain mixture into a bowl and add the apricot puree. Chill thoroughly, then place the mixture in an ice cream maker and follow manufacturer's directions.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES



White Chocolate Apricot and Coconut Truffles image

Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.

Provided by Brittney_B

Categories     Candy

Time 1h5m

Yield 25 truffles

Number Of Ingredients 5

75 g dried apricots, finely chopped
1/2 cup desiccated coconut
2 tablespoons condensed milk
200 g white chocolate
1 teaspoon vegetable oil

Steps:

  • Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
  • Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
  • Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
  • Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
  • Repeat with remaining balls and chocolate mixture.
  • Refrigerate for 15 minutes or until chocolate has set.

Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7

Tips:

  • To ensure a perfectly crispy tempura batter, make sure the batter is cold before frying. You can achieve this by chilling the batter in the refrigerator for at least 30 minutes before use.
  • For the lightest and airiest tempura, use a combination of all-purpose flour and cornstarch. The cornstarch will help to create a crispy coating.
  • To prevent the tempura from becoming soggy, fry it in hot oil (350°F/175°C). The oil should be deep enough to completely submerge the tempura.
  • Do not overcrowd the pan when frying the tempura. This will cause the oil temperature to drop and the tempura will not cook evenly.
  • Serve the tempura immediately after frying. This will ensure that it is crispy and hot.
  • For the coconut ice cream, use full-fat coconut milk for the best flavor and texture.
  • To make the maple and caramel rum sauce, use a good quality maple syrup and dark rum. These ingredients will give the sauce a rich and complex flavor.

Conclusion:

Apricot tempura with coconut ice cream and maple and caramel rum sauce is a delicious and unique dessert that is perfect for any occasion. The crispy tempura, creamy coconut ice cream, and rich maple and caramel rum sauce combine to create a truly unforgettable dessert experience.

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