Apricots are very tasty and useful summer fruit which contain a lot of cellulose and are a beta carotene source. Fruits of apricots widely apply in cookery: from them cook jams, jelly, compotes, stuffings for pies. Apricots can even be combined with meat, but these fruit in pastries and desserts are especially good.
Apricots in the test
- 8 large fresh apricots
- 140 g of wheat flour
- 250 ml of milk
- 2 eggs
- 20 g of granulated sugar
- 20 g of icing sugar
- 1 tablespoon of rum
- salt pinch
- vegetable oil for frying
Preparation:
- Separate proteins from yolks. Mix proteins and granulated sugar, then shake up by means of a nimbus. Wash apricots, dry and divide into halves.
- Pour out 20 g of flour on a plate and roll in each half of an apricot. In a separate bowl mix the remained flour, milk, yolks, salt and rum. Enter protein whips.
- Warm a large number of vegetable oil in a deep frying pan. Dip halves of apricots in dough, lay out on a frying pan and fry till golden color don't overturn).
- Lay out the fried fruit from hot fan on paper towels that excess oil was absorbed. Strew with icing sugar.
Cottage cheese cream with apricots
- 1 bank of tinned apricots
- 300 g of soft cottage cheese 5-9% fat
- 5 tablespoons of granulated sugar
- 2 tablespoons of sour cream 15% fat
- 2 fresh eggs
Preparation:
- Separate proteins from yolks. Place cottage cheese, yolks, granulated sugar, sour cream and 200 g of syrup from apricots in a bowl of the blender. Shake up everything in homogeneous mass.
- Separately beat the cooled whites in strong foam and add to curds. Then add pieces of apricots and lay out a dessert in ice-cream bowls.
- Remove in the fridge for some time. Before giving at will decorate with fresh leaflets of mint.
Aida souffle
- 2 fresh apricots
- 1 peach
- 1/3 oranges
- 5 egg whites
- 1/2 ryuml of liqueur
- 50 g of granulated sugar
- 1/3 tablespoons of icing sugar for a posypaniye
Preparation:
- Wash peaches and apricots, remove stones. Peel orange. Crush pulp of fruit by means of the blender. Add granulated sugar, shift in mix in a stewpan and boil thoroughly on moderate fire before solidification. Let's cool down.
- Beat the cooled whites in strong foam. Add liqueur and proteins to fruit weight, accurately mix.
- Grease ceramic or silicone molds for pastries with a thin butter layer, lay out fruit weight and bake in the oven of 20 minutes warmed up to 200 wasps.
- Get souffle, let's cool down a little in forms. Accurately turn on a plate and strew with icing sugar before giving on a table.
Cottage cheese knedliks with apricots
- 500 g of fresh apricots
- 250 g of wheat flour
- 100 g of cottage cheese
- 1 small egg
- 25 g of a desi
- 1/2 glasses of milk
- salt pinch
- bread crumbs, sugar and cocoa powder for a posypaniye
Preparation:
- Mix flour, butter, cottage cheese, egg, milk and salt. Knead dough and create from it bar.
- Wash out apricots, dry, remove stones. Crush pulp in the blender. Cut dough on pieces, from everyone roll small round flat cake.
- Put in the center of each flat cake on a teaspoon of a pureed apricots. Create round knedliks. Lower balls in the boiling water, wait for repeated boiling and you cook 5-8 minutes.
- Fry bread crumbs in a small amount of oil with sugar and cocoa powder. Strew knedliks before giving on a table the turned-out weight.