Decorated Tinned Apricots
A simple and elegant way to present tinned apricots, decorated with cherries and angelica.
Ingredients
- 1 can (15 oz) Tinned Apricots (Halved, in syrup)
- 8 whole Preserved Cherries (Maraschino cherries are a good substitute)
- 4 leaves Angelica (Candied angelica)
- 1 kernel Apricot Kernel (From the apricot pit, optional)
More recipes using Apricots
Apricot Fritters
A simple recipe for apricot fritters, using fresh or tinned apricots. Soaking in brandy is optional.
Apricot Jelly
A simple jelly made from the juice of tinned apricots, perfect for using leftover syrup.
Fresh Apricot Jam
A classic Victorian-era style apricot jam that relies on a long maceration process to extract natural pectin and intensify flavor. Fresh, ripe apricots are peeled and steeped in sugar for twelve hours before cooking, ensuring a vibrant color and rich, concentrated fruit taste. This traditional method produces a luscious, translucent preserve perfect for spreading on toast or filling pastries.
Frozen Apricots
This refreshing recipe transforms fresh apricots into a delightful frozen treat, perfect for a hot day. The combination of sweet apricots, tangy lemon juice, and a touch of egg white creates a light and airy texture. This simple dessert is a classic from a bygone era, offering a satisfying and elegant finish to any meal.
Instructions
- 1Drain the tinned apricots, reserving about 1/4 cup of the syrup. Arrange the apricot halves in a glass dish with the convex (rounded) side facing up. Reserve a few apricot halves (about 4) to place on top with the concave (hollow) side facing up.
- 2Cut the preserved cherries in half. Place half a cherry in the spaces between the apricot halves, where they meet. This will create a decorative pattern.
- 3Place the reserved apricot halves (concave side up) on top of the arranged apricots. Place a whole cherry in the center of the top apricots. Cut four small leaves from the candied angelica. Arrange the angelica leaves around the cherry on top.
- 4If desired, carefully crack open an apricot pit and extract the kernel. Cut the kernel into four thin slices. Place these slices around the cherry on top, between the angelica leaves. This will create a flower-like appearance.
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