Apricots are delicious and healthy summer fruits that are high in fiber and a source of beta-carotene. Apricots are widely used in cooking: jams, jellies, compotes, and pie fillings are made from them. Apricots can even be combined with meat, but these fruits are especially good in baked goods and desserts.
Apricots in dough
- 8 large fresh apricots
- 140 g wheat flour
- 250 ml milk
- 2 eggs
- 20 g granulated sugar
- 20 g icing sugar
- 1 tbsp. a spoonful of rum
- a pinch of salt
- vegetable oil for frying
Preparation:
- Separate the whites from the yolks. Combine the egg whites and granulated sugar, then whisk together. Wash, dry and cut the apricots into halves.
- Sprinkle 20 g flour on a plate and roll each apricot half. In a separate bowl, stir in remaining flour, milk, yolks, salt and rum. Add whipped egg whites.
- Heat a large amount of vegetable oil in a deep skillet. Dip the apricot halves in the dough, place in the pan and fry until golden brown (do not turn).
- Place deep-fried fruit on paper towels to absorb excess oil. Sprinkle with powdered sugar.
Curd cream with apricots
- 1 can of canned apricots
- 300 g soft cottage cheese 5-9% fat
- 5 tbsp. tablespoons of granulated sugar
- 2 tbsp. spoons of sour cream 15% fat
- 2 fresh eggs
Preparation:
- Separate the whites from the yolks. Place cottage cheese, yolks, granulated sugar, sour cream and 200 g of apricot syrup in a blender bowl. Whisk everything into a homogeneous mass.
- Whisk the chilled egg whites separately until they are firm and add to the curd mixture. Then add the apricot pieces and place the dessert in the bowls.
- Refrigerate for a while. Garnish with fresh mint leaves if desired before serving.
Soufflé "Aida"
- 2 fresh apricots
- 1 peach
- 1/3 orange
- 5 egg whites
- 1/2 shot of liqueur
- 50 g granulated sugar
- 1/3 tbsp. tablespoons of powdered sugar for sprinkling
Preparation:
- Wash peaches and apricots, remove pits. Peel the orange. Grind the fruit pulp with a blender. Add granulated sugar, transfer to a saucepan and simmer over medium heat until thickened. Let cool.
- Whisk the cooled egg whites into a stiff foam. Add liqueur and proteins to the fruit mass, mix gently.
- Grease ceramic or silicone bakeware with a thin layer of butter, add the fruit mass and bake in an oven preheated to 200 ° C for 20 minutes.
- Take out the soufflé, let it cool slightly in the molds. Turn gently onto a plate and sprinkle with powdered sugar before serving.
Cottage cheese dumplings with apricots
- 500 g fresh apricots
- 250 g wheat flour
- 100 g of cottage cheese
- 1 small egg
- 25 g butter
- 1/2 cup milk
- a pinch of salt
- bread crumbs, sugar and cocoa powder for dusting
Preparation:
- Stir in flour, butter, cottage cheese, egg, milk and salt. Knead the dough and shape into a bar.
- Rinse apricots, dry, remove seeds. Grind the pulp in a blender. Cut the dough into pieces, roll out a small round cake from each.
- Place a teaspoon of apricot puree in the center of each flatbread. Form round dumplings. Dip the balls into boiling water, wait for a second boil, and cook for 5-8 minutes.
- Fry the bread crumbs in a little butter, sugar and cocoa powder. Sprinkle the dumplings over the dumplings before serving.
