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Poached Turkish Apricots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.184
Energy (kCal)2942.32
Carbohydrates (g)67.544
Total fats (g)302.224
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-soak the apricots in boiling water just cover them. Add water as needed to keep apricots just covered. | 2. When the apricots are moist and swollen, remove them and place the apricots in a glass bowl with the brandy and orange juice let them steep for 20 minutes. | 3. Place the apricots in a sauce pan with the juice and brandy, add the honey, orange rinds, cardamom seeds and almonds and cook for 10 minutes. | 4. Lift the apricots from the pot with slotted spoon place in a bowl till needed, add a little more honey and brandy to the almonds and cook for a few minutes more. | 5. Stir the apricots back into the nuts gently. | 6. Sauce: Heat the cream and reduce by half, add the Amarula and heat through, remove from the heat. | 7. Spoon the Amarula cream onto 6 white plates. | 8. Place a round of ginger bread in the middle of each puddle and spoon over the apricots and nuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    turkish apricot 2 cups - - - -
    brandy 1/2 cup - - - -
    orange juice 2 cut 223.2 51.583999999999996 3.472 0.992
    honey 1 cup - - - -
    cardamom pod 2 - - - -
    almond 1 cup blanched 1927.12 0.0 0.0 218.0
    gingerbread cut - - - -
    cream 1 cup 792.0 15.96 8.712 83.23200000000001
    amarula cream liqueur 1 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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