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Entries tagged with 'apricots'

Cookie Monster: Hazelnut Apricot Macarons

Sweets Carrie Vasios Mullins 2 comments

So many macarons available these day are just plain bad. Cracked shells with air bubbles. Fillings that taste like nothing. And still carrying two or three dollar a cookie price tags. The solution, in my mind, is simple: only buy really great macarons when out, and satisfy my craving at home. More

Hazelnut Apricot Macarons

Serious Eats Carrie Vasios Mullins Post a comment

Hazelnut flour can be used in place of almond flour to make French macarons, creating a still light but slightly more nutty cookie. Apricot jam makes the perfect fruity but not too sweet filling. More

Bake the Book: Peach and Apricot Amaretti Pie

Sweets Emma Kobolakis 2 comments

What to do when you've binged all you can on sweet stone fruit, yet have a bunch left over? Try a pie. This recipe takes peaches, apricots ,and amaretto and swaddles them in a sweet short pastry crust dusted with crushed amaretto cookies. More

Peach and Apricot Amaretti Pie

Serious Eats Emma Kobolakis 6 comments

Peaches and apricots meld well with the flavor of Amaretto in this pie from the aptly named cookbook Pie. A dusting of crunchy amaretto biscuits inside and up top provide a contrasting crunch. More

Rustic Apricot-Peach Crostata

Serious Eats Carrie Vasios Mullins 3 comments

In this rustic tart, pasta frolla is layered with apricot preserves and fresh peaches. More

Scooped: Roasted Apricot and Almond Ice Cream

Sweets Max Falkowitz 8 comments

The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base. More

Roasted Apricot and Almond Ice Cream

Serious Eats Max Falkowitz 1 comment

The perfect thing to do with less than perfect apricots. The ice cream gets a double dose of almonds: some chopped up into the final scoop, but also some steeped into cream, which adds a deep, nutty flavor to the base. More

How to Make (and Use) Apricot Liqueur at Home

Drinks Autumn Giles 2 comments

I wanted to be sure I had the best possible liqueur-making method, aiming to figure out if fresh or dry apricots were best, if the apricot pits added anything to the flavor, and whether adding the sweetener before or after the infusion period was better. More

Apricot and Averna Bourbon Sour

Serious Eats Autumn Giles Post a comment

This bourbon sour has a nice bitter bite from the Averna to balance the sweetness of the apricot liqueur. More

Apricot Aviation

Serious Eats Autumn Giles Post a comment

This variation on the classic Aviation cocktail highlights all the best parts of summer stone fruits. More

DIY Apricot Liqueur

Serious Eats Autumn Giles 4 comments

A combination of tart fresh apricots and sweet dried apricots make for the tasty and complex apricot liqueur. More

From the Pastry Dungeon: Apricot Breakfast Popsicles

Sweets Anna Markow 1 comment

As the temperature outside soars, everyone is desperately trying to stay cool. But what about those of us in the kitchen? What's it like for us in the summer? As you can imagine, standing over six to twelve open burners, a flat top, a grill, and a fryer is a sweaty endeavor even in the cooler months. That's where refreshing frozen popsicles come in. More

Cookie Monster: Basil Cornmeal Sandwich Cookies with Apricot Filling

Sweets Carrie Vasios Mullins 1 comment

Typically when I approach my mother's basil plant, I come at it like an Army hairdresser to a new recruit: the thing leaves shorn to the scalp and practically bald. (Hey, it's a fact of life when you like to eat pesto straight out of the bowl.) This time, I decided to be lenient and use just a few of the larger leaves. Which happens to be enough to make these cookies. More

Basil Cornmeal Sandwich Cookies with Apricot Filling

Serious Eats Carrie Vasios Mullins 7 comments

In these summery sandwiches, cornmeal cookies are flavored with fresh basil and layered with apricot jam. More

Wake and Bake: Baked Apricots with Brown Sugar Streusel

Sweets Carrie Vasios Mullins 2 comments

Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. More

Baked Apricots with Brown Sugar Streusel

Serious Eats Carrie Vasios Mullins Post a comment

Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast. More

Pie of the Week: Apricot Almond Pie

Sweets Sarah Baird Post a comment

In this Apricot Almond Pie, the vowel-heavy dynamic duo brings just the right balance of tart and crisp to a dessert that's just itching for a dollop of ice cream. More

Apricot Almond Pie

Serious Eats Sarah Baird 3 comments

An apricot and almond pie in a crisp almond crust. More

Bake the Book: Cardamom Yogurt Mousse with Apricots

Sweets Emma Kobolakis Post a comment

You've had frozen yogurt and many a mousse. But what about yogurt mousse? Tangy, sweet, and spiced with cardamom, Bakeless Sweets adds apricot to make a Mediterranean-tinged summer treat. More

Cardamom Yogurt Mousse with Apricots

Serious Eats Emma Kobolakis 2 comments

Tangy, sweet, and spiced with cardamom, this Bakeless Sweets yogurt mousse is what you want to whip up on a hot summer night. More

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