Soft little felt balls

That's what I think of when I think of apricots... slightly fuzzy on the outside with a sweet fresh taste.

Looking around the blogosphere, a lot of foodie blogs I read have been cooking with apricots, as they are in season, so I thought that I would give it a go.

Yummy looking Gluten and dairy free apricot and pistachio clafoutis made by Canelle et Vanille

Apricots & Honey Panna Cotta from the lovely Tartelette

Apricot Lemon Hazelnut Bars by the ever sweet Dessert first girl

 

I though I'd taken a pic of the tart I made, but checking back on my camera I forgot!! Doh!!!

Oh well.... here is the recipe I used to make my tart, how do you like your apricots?

 



Recipe taken from bbcgoodfood

 

Ingredients

 

¾ tub mascarpone (or the whole tub if you have a very big case) , sweetened with 2 tbsp icing sugar

1 ready-made pastry case, baked blind

10 apricots , as ripe as possible, halved and stoned (if your apricots aren't soft, poach them first)

2 tbsp apricot jam , a really good one, mixed with 1-2 tbsp Amaretto (optional)

My changes:

I made my own shortcrust pastry using this delicious recipe.
Instead of apricot jam and amaretto, I used 2 tbsp of honey and 2 tbsp of whiskey

Instructions

1.Heat the oven to 180C/fan 160C/gas 4. Spread the mascarpone into the pastry case. Push the apricot halves into the case, cut-side down. Brush the apricots with the jam mixture and drizzle over any extra.

2.Bake for 30 minutes or until the apricots are soft. Cool before cutting as the filling will be runny.

Treats in the kitchen

Pineapple and coconut cupcakes with a rum buttercream frosting (Pina colada cupcakes)

I made this for one of my best friends, I went around to her place for the evening, got crazily drunk on rum (not the same stuff I used in the frosting) and collapsed on her sofa while watching 'The Goonies' (brillian classic 80's film!) Here's the recipe:

Pina Colada cupcakes:

Ingredients

300g plain flour

4 tsp baking powder

1/2 tsp salt

225g caster sugar

50g fresh grated coconut (able to use dessicated coconut too)

50ml vegetable oil

225ml milk

1 egg (lightly beaten)

150g canned crushed pineapple in juice, drained

Method

1. Preheat oven to 200°C/ 400°F/ Gas Mark 6. Line cupcake/ muffin tins with paper cases or grease tin.

2. Mix flour, baking powder, salt and sugar in a large bowl, stir in the coconut. In a separate bowl, mix together the oil, milk and egg. 

Add the wet ingredients to the dry ingredients and mix briefly until just combined, then stir in the drained pineapple.

3. Spoon the batter into the prepared tin, dividing evenly. Bake in the oven for 15-18 mins or until risen and golden. Cool in the tin and turn out on to a wire rack to cool further before frosting.

Frosting

Ingredients

300g icing sugar

50g unsalted butter

120g cream cheese

2 tblsp White Rum

Method

Beat the icing sugar and butter together with an electric whisk until the mixture comes together and is well mixed. Add rum and beat until mixed. Add in cream cheese in one go and beat until completely incorporated. Beat until frosting is light and fluffy. Don't overbeat (like I did) as it can become runny.

Top each cupcake with some frosting and a bit of pineapple. Lovely to have with a 'sex on the beach' cocktail or even a pina colada!