Beat 250g cream cheese and 1/4 cup sugar until light and fluffy. Slowly add 1 cup heavy cream; stir in 1 teaspoon vanilla and 1/4 teaspoon almond extracts. Drain 300g can apricot halves; reserve syrup. Soften 1 envelope unflavoured gelatin in 1/2 cup reserved apricot syrup; heat syrup mixture to dissolve gelatin. Stir gelatin mixture into cream cheese mixture; pour into 1 ready made pie shell; chill until set. Arrange apricot halves on top of pie in a decorative manner. Re-chill.
Puree 1 cup canned pitted apricots in a blender. Add 1/2 cup apricot juice, 1 cup milk, 1 cup whipped cream, 3/4 cup sugar, juice of one lemon and process until smooth. In a freezer tray, freeze mixture until stiff, then remove from freezer and process to a puree. Return to tray and freeze again until ready to serve.
APRICOT- PLUM CHUTNEY
Place 5 fresh apricots, pits removed, quartered, 5 fresh plums, pits removed, quartered, 5 tablespoons granulated sugar, 1 cup malt vinegar, 1 1/2 teaspoon ground coriander, 1 teaspoon garam masala seasoning, 1/2 teaspoon chilli powder, 1/4 teaspoon ground cinnamon, salt to taste in a saucepan. Stir and bring to a simmer. Reduce heat, cover and cook over low heat for 20 minutes. Mash fruit to a pulp. Cool and refrigerate before serving.
SESAME SNOW PEAS IN APRICOT SAUCE
In a large frying pan over medium heat, add 2 teaspoons olive oil. Add 3 garlic cloves, peeled and minced and sauté for 1 minute. Add 450g chicken, and cook until no longer pink. Or if you are a vegan add cubed tofu (1 medium packet), and cook for 2 minutes. Add 1 tablespoon sesame seeds and sauté for 2 minutes. Add 1/3 cup sliced, dried apricots, water, 1/2 cup apricot preserve, 1 tablespoon soy sauce, 1 tablespoon mustard and 1/2 teaspoon grated fresh ginger. Bring to a boil. Reduce heat to low and simmer for 5 minutes. Add 250g snow peas, trim ends and simmer until tender-crisp, about 5 minutes. Can be served with rice.
APRICOT - COCONUT BALLS
In a large bowl, combine 4 cups chopped dried apricots, 4 cups coconut and 2 cups chopped nuts. Mix with 400g can sweetened, condensed milk. Form into balls and store in refrigerator. —[email protected]