Tag: apricots

Escalopes with apricots and plums – Italian Cuisine

Beat the slices of meat with a meat mallet to soften and thin them, then flour them.

Lightly toast the pine nuts in a large non-stick pan and set aside.
In the same pan, sauté the chopped shallot with a little oil, then add the meat and deglaze with the wine.

When the wine has evaporated, remove the meat and keep it warm, then, still in the same pan, brown the apricots and plums (pitted).
Add the meat again and cook everything together for a couple of minutes.
When cooked, add the toasted pine nuts.

The escalopes with apricots and plums are ready, serve them immediately.

Recipe Dacquoise cake with apricots – Italian Cuisine

Ingredients For the dacquoise pasta

90 g egg white
80 g granulated sugar
80 g powdered sugar
75 g almond flour
20 g 00 flour
salt
butter

Ingredients For the filling

500 g apricots
40 g granulated sugar
35 g butter
2 yolks
gelatin sheets
an egg
powdered sugar
lemon thyme
lemon

Duration: 1 h 15 min

Level: Medium

Doses: 6 people

For the recipe for the dacquoise cake with apricots, whip the egg white with a pinch
of salt. As soon as it begins to take consistency, pour the granulated sugar while continuing to whip. When you have obtained a firm meringue, with a spatula add the icing sugar sifting it, the almond flour and the flour 00, sifting it too and stirring gently from the bottom up. Collect the dough in a pastry bag fitted with a 12 mm smooth nozzle. Grease a springform pan (diam. 20 cm) and line the bottom with a baking paper disc. Cover it with the dough distributing it in a spiral. Along the entire edge, form many tightly packed tufts. Bake at 160 ° C for 18-20 minutes. Remove the dacquoise cake from the oven, let it cool, then remove it from the mold. You can also prepare it the day before.
For the filling: soak the gelatine in cold water. Collect 250 g of pitted apricots in a saucepan and cook over low heat with 1-2 sprigs of lemon thyme and a little lemon juice for about ten minutes until puree (add a tablespoon of water, if needed). At the end remove the thyme and blend. Mix the egg yolks and egg with the granulated sugar, pour over the apricot purée, heat until it reaches a boil, stirring constantly; remove from heat and mix in the jelly, soaked and squeezed; finally add the butter; mix the cream well and let it cool, then pour it into the cake. Complete with the remaining apricots, split in half, sprinkle with powdered sugar and bake for 5 minutes at 200 ° C.
Eat it fresh, decorated as desired with lemon thyme and almond leaves. It should be kept in the refrigerator.

Apricots with honey, sour cream and pistachios recipe – Italian Cuisine

Ingredients

450 g 10 apricots
150 g sour cream
30 g honey
30 g shelled pistachios
verbena or lemon grass

Duration: 15 min

Level: Easy

Dose: 4 people

To prepare apricots with honey, sour cream and pistachios, wash the apricots, cut them in half and remove the core.
Sprinkle a pan with honey and put it on a high flame. Wait for the honey to start simmering (it will take a few seconds), then distribute the apricots with the groove facing down.
cook them for a couple of minutes, until they caramelize slightly.
Chop meanwhile pistachios and mince verbena.
serve apricots complementing with sour cream, pistachios and verbena.
To know: you can replace sour cream with fiordilatte or yogurt ice cream. For a richer scent, choose a flavored honey.