Apricot delight

Ingredients:

    1 825g can apricot halves, in natural fruit juice
    1 orange
    25mls (5 tsp) Grand Marnier liqueur (optional)
    18 savoiardi (sponge finger) biscuits
    500mls (2 cups) thickened cream
    2 tsp caster sugar

Directions:

1. Drain the apricots in a colander and reserve the juice for later use.
2. Use a vegetable peeler to peel the rind from the orange.
3. Remove the white pith from the rind and cut the rind into very thin strips.
4. Reserve the orange find. Juice the orange. Combine the reserved apricot juice, orange juice and the liqueur (if using) in a shallow bowl.
5. Dip half the savoiardi biscuits quickly into the juice mixture and then arrange over the base of a 1.5 litre (6 cup) serving dish.
6. Use electric beaters or a whisk to whisk the cream and caster sugar in a medium mixing bowl until soft peaks form.
7. Spread half the cream mixture evenly over the biscuits then arrange half the apricots on top.
8. Dip the remaining savoiardi biscuits quickly into the juice mixture and arrange over the apricots.
9. Reserve any remaining juice mixture.
10. Finish with a layer of the remaining cream mixture and remaining apricots.
11. Cover with plastic wrap and refrigerate for 30 minutes. Spoon into individual serving bowls and pour over some of the remaining juice mixture.
12. Serve immediately, decorated with the orange rind strips.

   

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Apricot Chicken

Ingredients:

    1 1/2 pounds apricots, roughly chopped, pits  removed and discarded
    1/4 cup sugar
    2 Tbsp cider vinegar
    2 pounds skinless chicken breasts,
    Salt
    1 Tbsp unsalted butter (can sub olive oil)
    3 Tbsp olive oil
    1 chopped onion
    2 cups chicken stock or broth
    1 Tbsp chopped fresh rosemary
    1 teaspoon cinnamon
    2 teaspoons Tabasco or other hot sauce (you can add more if you like)
    Black pepper

Directions:

1. Place the chopped apricots in a large bowl. Stir in the sugar and the vinegar. Let sit while you brown the chicken in the next step.
2. In a large sauté pan, heat 1 tablespoon of the butter and 1 tablespoon of olive oil over medium-high heat. Working in batches, place chicken pieces in the pan, without crowding the pan, and brown them on each side. As the chicken cooks, sprinkle salt over it. Once the chicken is browned, remove the pieces from the pan to a bowl and set aside.
3. Add the remaining oil to the pan and sauté the onion until it begins to brown. As the onion cooks and releases moisture, use a flat edged spatula or wooden spoon to scrape off the browned bits from the chicken (called fond) from the bottom of the pan.
4. Once the onions have browned a bit, add the chicken stock and lower the heat to medium.
5. Put about 2/3 of the apricots, along with any juice they have given up, into a blender and blend into a purée. Pour the purée into the pan with the chicken stock and onions.
6. Add the cinnamon, rosemary and Tabasco and taste. You may need to add some salt. Bring to a simmer, then lower the heat and gently simmer for 10-20 minutes.
7. When you are ready to serve, put the chicken and the remaining apricot pieces into the pan and simmer gently for 5 minutes.
8. Serve hot with rice.

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