Tag Archives: apricot

Homemade Apricot Extract

Recipe: Homemade Apricot Extract

Homemade Apricot Extract

In an earlier post I shared for Apricot Ice Cream I admitted I'd lost my notes on making apricot extract. Today I decided to figure out the recipe based on what I found in the container. It's been three weeks, and the extract has a distinct apricot smell and taste to it. Since apricots are not in season year round, it will be nice to have the option of flavoring with apricot extract.

I bet your first question is what can apricot extract be used in? I plan to use it in anything I would use vanilla [affiliate link] extract which I think would taste good with an apricot flavor. The main reason I wanted to make apricot extract was for the ice cream. Alcohol in ice cream is supposed to help the texture so that it doesn't get rock hard when frozen. I can also envision flavoring cake, sweet quick bread and smoothies.

If I ate oatmeal, I'd definitely use a teaspoon for flavoring. As the holidays get closer, I am sure I'll find some Christmas type quick breads to use Apricot Extract.

I'm not a drinking person, but I bet this would make a delicious flavoring for some type of fruity alcoholic drink.

The recipe is very simple. By the way, when it's done, you can take the fresh apricots and boil them to make a syrup. This should remove the alcohol content and would be wonderful on pancakes.

Homemade Apricot Extract

  • 1 cup vodka
  • 6 fresh ripe apricots
  • 4 dehydrated apricots
  1. Pit the apricots and set the seeds to one side, you'll be using them to make the extract.
  2. Place halved fresh apricots and dried apricots into the vodka.
  3. Crack open the seeds and place the shells and inner kernel into the vodka with the apricots.
  4. Cover and let sit in a dark cupboard at room temperature for 3-4 weeks.
  5. When it smells strongly of apricots, strain the mixture.
  6. Pour the extract into a bottle.
  7. If you wish, place the kernels and the dehydrated apricots in with the extract and just leave these parts to continue to flavor the extract.

Making Homemade Apricot Extract

Homemade Apricot Extract
Author: 
Recipe type: Flavoring
 
Homemade apricot extract can be used to give foods an apricot taste when they are out of season, or to intensify the flavor of dishes that contain apricots. This works perfectly in my Apricot Ice Cream, recipe at the blog.
Ingredients
  • 1 cup vodka
  • 6 fresh ripe apricots
  • 4 dehydrated apricots
Instructions
  1. Pit the apricots and set the seeds to one side, you'll be using them to make the extract.
  2. Place halved fresh apricots and dried apricots into the vodka.
  3. Crack open the seeds and place the shells and inner kernel into the vodka with the apricots.
  4. Cover and let sit in a dark cupboard at room temperature for 3-4 weeks.
  5. When it smells strongly of apricots, strain the mixture.
  6. Pour the extract into a bottle. If you wish, place the kernels and the dehydrated apricots in with the extract. I like to think it will continue to flavor the extract.

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Apricot Sponge Pudding

Apricot Sponge Pudding

Apricot Sponge Pudding

This recipe comes from Toni Imms who lives in Australia. In my Baking with Coconut Flour e-book newsletter I ask my subscribers to share their recipe conversions. Toni has given permission for me to share her recipe and she believes this recipe is originally from England. Toni says:

“The recipe is a family favourite and they like the coconut flour [affiliate link] version just as much as the wheat one.”

I have to admit I've never eaten anything with the name “sponge” in it before, and I'm not really sure how this is supposed to taste. I find it to be very much like peach cobbler and would make an excellent substitution in my opinion. It was so delicious, it impressed my son who normally doesn't care for my “healthy” desserts so much that he asked for a piece to take home. That's quite a compliment!
Toni's converted recipe was not quite GAPS legal so I have taken her recipe one step further and it is now GAPS friendly. Check yesterday's post to find the topping I used, which was Apricot Ice Cream.

I'll share the GAPS legal version, but I'll also share Toni's version in case you would like to try hers as well. Please use an 8″ square casserole dish for my version of the recipe (Toni's calls for a 7″ dish but I didn't have one).

Apricot Sponge Pudding

Fruit

Pudding

  1. If you are starting with fresh apricots, wash then pit. Cut into halves again and place into a heavy bottom pan.
  2. Cook on medium heat until the fruit softens and can be mashed with a potato masher.
  3. Add orange juice, honey [affiliate link], cinnamon [affiliate link] and coconut flour.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Spoon fruit into a buttered 8″ square casserole.
  6. Preheat oven to 350°F (180°C).
  7. Place butter, eggs [affiliate link], honey, vanilla [affiliate link] extract into a mixing bowl.
  8. Use a whisk or hand mixer to thoroughly mix.
  9. Sift coconut flour and baking soda [affiliate link] and whisk into the liquid ingredients.
  10. Add the apple cider vinegar and mix quickly.
  11. Pour batter over fruit.
  12. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.

Apricot Sponge Pudding

Toni's recipe – please note you must use a 7″ square casserole for this dish.

FRUIT

  • 1kg (2 pounds) canned or stewed apricots (or any stewed fruit)
  • 1/3 cup orange juice
  • 1 teaspoon cornflour
  • 1 teaspoon ground cinnamon
  • Sweetener to taste as desired

PUDDING

  • 2 tablespoons oil
  • 2 eggs
  • 1/4 cup milk
  • 1/3 cup sugar (or to taste)
  • 1 teaspoons vanilla essence
  • 1/4 cup packed coconut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon vinegar

 METHOD

  1. Mix all fruit ingredients together and pour into a greased 18cm (7 inch)  casserole dish
  2. If you use a larger diameter dish you will need more pudding to cover the area or it will be too thin.
  3. Place all liquid ingredients, except vinegar,  in a large bowl and whisk well
  4. Sift coconut flour and baking soda and whisk into liquid ingredients
  5. Lastly add vinegar and mix well
  6. Pour mixture over fruit
  7. Bake in a moderate oven (180 deg. C) (350 deg. F)  for 30 minutes or until a skewer inserted in the middle comes out clean

Apricot Sponge Pudding

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Recipe: Apricot Sponge Pudding
Author: 
Recipe type: Dessert
Cuisine: English
Serves: 9
 
This Apricot Sponge Pudding reminds me of the American dish Peach Cobbler. This version is grain-free, contains no refined sugar and is GAPS legal.
Ingredients
  • FRUIT
  • 2 pounds fresh (22-23), canned or stewed apricots, (or any stewed fruit)
  • ⅓ cup orange juice
  • 1 teaspoon coconut flour, packed
  • 1 teaspoon cinnamon
  • ¼ cup honey (sweeten to taste)
  • PUDDING
  • 3 tablespoons butter
  • 3 eggs
  • ⅓ cup honey
  • 1 teaspoon vanilla extract
  • 6 tablespoons coconut flour, packed
  • ½ teaspoon baking soda
  • 2 teaspoons apple cider vinegar
Instructions
  1. If you are starting with fresh apricots, wash then pit. Cut into halves again and place into a heavy bottom pan.
  2. Cook on medium heat until the fruit softens and can be mashed with a potato masher.
  3. Add orange juice, honey, cinnamon and coconut flour.
  4. Allow to simmer on very low heat to thicken up slightly.
  5. Preheat oven to 350°F (180°C).
  6. Place butter, eggs, honey, vanilla extract into a mixing bowl.
  7. Use a whisk or hand mixer to thoroughly mix.
  8. Sift coconut flour and baking soda and whisk into the liquid ingredients.
  9. Spoon fruit into a buttered 8" square casserole.
  10. Pour batter over fruit.
  11. Bake for 30 minutes or until toothpick inserted in the middle comes out clean.
Notes
This recipes works best with an 8" square glass casserole dish.

Have you tried any kind of sponge pudding before? Let me know in the comments. Thanks!
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Creamy Apricot Ice Cream

Creamy Apricot Ice Cream (Dairy-Free, Honey Sweetened)

Creamy Apricot Ice Cream

Please note that this post contains affiliate links. If you click through my link and make a purchase, I will earn a small percentage of the cost of the item. This does not increase your cost. Thank you.

Apricots were on sale as our local Sprouts last week for just $0.48 a pound. I went a little nuts and bought 12 pounds worth. One of the recipes I was just dying to make was Apricot Ice Cream. I love dreaming about creating recipes. It just makes me feel happy inside knowing that I'm going to make something divine that my fellow GAPSters can have and enjoy. Not to mention my son Matthew, who loves ice cream. I told him my plans for the apricots and he liked that idea a lot. Last night as he ate the apricot ice cream he said, “Sooooo good!”

The really awesome thing about this recipe is I believe it can be easily altered. Just start out with the base recipe, add two cups coconut milk [affiliate link] once it's cooled, then add pureed or whole fruit, nuts or anything else you love to have in ice cream.

Creamy Apricot Ice Cream

BASE RECIPE

  1. Do not turn heat on yet.
  2. Whisk egg yolks. Add to a medium sized pan.
  3. Place 1 cup of coconut milk in the pan.
  4. Add 1/4 cup honey.
  5. Sprinkle gelatin [affiliate link] into the mix.
  6. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  7. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  8. Allow to cool for 20-30 minutes and place in the refrigerator overnight.

After placing the ice cream base into the refrigerator, prepare the apricots (this will be enough for mixing some into the ice cream, plus some to drizzle on top).

  • 8 ripe apricots, pitted
  • honey to taste (my apricots were sweet enough that I didn't feel I needed honey)
  1. Take 4 of the apricots and mash into chunks.
  2. Take the other 4 apricots and heat in a pan with a tablespoon of water.
  3. Heat until the apricots are soft enough to mash with a potato masher.
  4. Puree the 4 cooked apricots to make a sauce.
  5. Mix the chunks with the puree.
  6. Pour into a heat proof bowl.
  7. Allow to cool 20-30 minutes and place in the refrigerator overnight.

The next morning after I stirred the ice cream base, it looked like this.

apricot-ice-cream6450

After I mixed in the coconut milk, it looked like this:

apricot-ice-cream6454

I made apricot extract about one week ago and lost the recipe so I never posted it (sorry!! I'll try to find it UPDATE: Homemade Apricot Extract Recipe). Please use vanilla [affiliate link] instead if you don't have any on hand. This has been sitting in my cupboard for 10 days and smells quite like apricots.

My reason for putting alcohol into the ice cream is it is supposed to help so that the ice cream doesn't get rock hard like homemade ice creams often do.

apricot-ice-cream6457

Here it is after mixing in the extract.

Creamy Apricot Ice Cream

The next day you'll be able to make the ice cream.

  • Ice cream base from previous day
  • 2 cups OR 1 can coconut milk
  • 2 tablespoons Apricot Extract or Vanilla Extract
  • Caviar from one vanilla bean, optional

Place ingredients into the ice cream maker and stir until the mixture freezes. I have used the Donvier Quart Ice Cream Maker for years.

If you don't have an ice cream maker you can also place these ingredients into the freezer and mix every 20 minutes until it is frozen to your preference. My ice cream maker's insert was not completely frozen (I could hear the liquid sloshing around inside) so I decided to try stirring every twenty minutes and within a couple hours the ice cream froze very nicely. Too bad that every single time I stirred the ice cream I had to have a taste. I went through a LOT of spoons throughout the process.

Remove the ice cream from the maker into a bowl. Fold apricot mixture in briefly. Enjoy!

Tomorrow I'll share the Apricot Sponge Pudding recipe which we put the ice cream on top of – isn't that gorgeous? I've never had sponge pudding before, so I'm not exactly sure how it's supposed to taste. The recipe is from Toni, who submitted a recipe for me to share that she converted using the methods in my e-book Baking with Coconut Flour.

Apricot Sponge Pudding

I've got a bunch of cherries in the fridge and cherry extract. I think Cherry Sponge Pudding and cherry ice cream may be in my near future. In the meantime, here's my very popular Cherry Cheesecake Ice Cream recipe.

I would love to hear from you in the comments, let me know if you plan to try this recipe, if you have any idea what sponge pudding should taste like and if you are interested in the apricot extract recipe. Thanks!

Recipe: Creamy Apricot Ice Cream (Dairy-Free, Honey Sweetened)
Author: 
Recipe type: Dessert
 
Recipe makes almost 1 quart. Delicious on top of Apricot Sponge Pudding (recipe at the blog, also you can find the Apricot Extract recipe at the blog).
Ingredients
  • 6 egg yolks
  • 3 cups coconut milk
  • ¼ cup honey
  • 2 tablespoons powdered gelatin
  • 8 ripe apricots, pitted
  • honey to taste (my apricots were sweet enough that I didn't feel I needed honey)
  • 2 tablespoons of Apricot Extract or Vanilla Extract
  • Caviar from one vanilla bean, optional
Instructions
  1. INSTRUCTIONS FOR ICE CREAM BASE RECIPE
  2. Do not turn heat on yet.
  3. Whisk egg yolks. Add to a medium sized pan.
  4. Place 1 cup of coconut milk in the pan.
  5. Add ¼ cup honey.
  6. Sprinkle gelatin into the mix.
  7. Begin heating mixture on medium heat. Whisk constantly for about five minutes, or until temperature reaches 170°F. I prefer to use a thermometer and check the temperature otherwise there is the risk of heating too hot and the pudding will separate.
  8. Remove from heat immediately once the temperature reaches 170°F and move to a heat proof bowl.
  9. Allow to cool for 20-30 minutes and place in the refrigerator overnight.
  10. PREPARE APRICOTS
  11. Take 4 of the apricots and mash into chunks.
  12. Take the other 4 apricots and heat in a pan with a tablespoon of water.
  13. Heat until the apricots are soft enough to mash with a potato masher.
  14. Puree the 4 cooked apricots to make a sauce.
  15. Mix the raw chunks into the puree.
  16. Pour into a heat proof bowl.
  17. Allow to cool 20-30 minutes and place in the refrigerator overnight.
  18. NEXT DAY OR ONCE FULLY CHILLED - MIXING ICE CREAM TOGETHER
  19. Remove ice cream base from refrigerator and mix in 2 cups of coconut milk, Apricot or Vanilla Extract and vanilla bean caviar.
  20. Place in ice cream maker and process until firm.
  21. If you don't have an ice cream maker you can place mixture into a bowl and stir every 10 minutes until the mixture is solidified to your liking.
  22. Reserve some of the apricot "jam" for topping, if desired.
  23. Swirl apricot "jam" into the ice cream.
  24. You can use the remaining apricot "jam", if any is left over, just like you would any kind of jam.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.