Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: Karonjulie on February 27, 2009, 06:59:01 am
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Name of Recipe: Easy Apricot Slice
Number of People: 8 serves
Ingredients:
250g dried apricots
500g water
100g sugar (or to taste)...less is better.
125g butter
125g sugar
2 eggs
100g plain flour
100g SR flour
Coconut (optional)
Place apricots in TM bowl with 500g water and 1/2 cup of sugar and cook on varoma temp for 20 + mins or until apricots stewed. Add more water if texture to thick. (You can soak in hot water, until soft, prior to cooking to lesson cooking time)
Cream butter, sugar and eggs 10 seconds on speed 8. Add flours and mix for 30 seconds on speed 7.
Spread half mixture into a small lined or non-stick lamington tin and then spread the apricot mixture over the top. Spread the remainder of the flour mixture over the apricot mix. May need to use a wet spoon to help spread the mixture over the apricots. Looks a bit messy at this stage but when cooked, looks totally different.
Sprinkle with coconut (options) and bake for 15-20 mins in a pre-heated 180oC oven or until golden brown.
***I found this recipe the other day in an old note book that I had hand written about 20 years ago!!! I've only cooked it this once and attempted to adapt to thermomix, and it turned out pretty good ;D
I need to experiment with the cooking of the apricots to get the water apricot ratio perfect. But pretty easy to just add or pour off excess water and if not cooked enough then just keep cooking until at the consistency you like.
When I make again I will adjust recipe if need to but otherwise enjoy with a big blob of ice cream or whipped cream :P
members' comments
JD - Made your apricot slice today Karonjulie, your first version which I tweaked a little then when I came on to tell you what I did tonight, you had already tweaked it yourself to pretty well what I did although I only added 3 teaspoons sugar, not 1/2 cup to the apricot mixture. I blitzed the apricots after the 15 minutes cooking - 4 seconds on speed 6 and I scraped down the bowl halfway through the creaming stage.
I used a tin 17cm x 27cm and the slice (when cooked) is only 2cm thick - well, mine was anyway! It wasn't all that firm when I took it out of the oven but when I reheated the leftovers the slice became much firmer so if you want it for the childrens' lunch boxes, I'd cook it 25 minutes at least.
It was really nice and I reheated a slice in the weber after I'd taken the roast out and I think it was even better reheated. I have frozen 6 pieces for lunch visitors in a couple of weeks time.
cookie1 - I loved the texture of the apricots as they were, I did blitz them after 15 minutes.
BUT, I don't know what I did but I needed to add more flour. I felt the mix was too runny to support the apricot mixture. Should it be this runny and does it hold the apricots up or do they sink to the bottom please?
We really enjoyed it though. If it should be really thin will give it another try as is.
Thanks-lovely taste.
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Nice work ;D ;D ;D
Brings back memories - I remember making this years ago. :-X :-X
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Made your apricot slice today Karonjulie, your first version which I tweaked a little then when I came on to tell you what I did tonight, you had already tweaked it yourself to pretty well what I did although I only added 3 teaspoons sugar, not 1/2 cup. It was really nice and I reheated a slice in the weber after I'd taken the roast out and I think it was even better reheated. I have frozen 6 pieces for lunch visitors in a couple of weeks time. Good on you for your posting.
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Karonjulie, I forgot to say I blitzed the apricots after the 15 minutes cooking - 4 seconds on speed 6 and I scraped down the bowl halfway through the creaming stage.
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I made a different version the other day and used tinned apple pie and another one using tinned mango. Now that was easy!!!
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Go to the top of the class for this one - it certainly is a winner in this household.
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Would like to give this a go, however what temperature is it to be baked at, and what sort of consistency should the apricots have before pouring away excess water. And also half cup of sugar, in Spain we have many cup sizes! ;) Aprox how many grams is half a cup 50g?
Thanks
Bron
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I baked mine in a 180o C oven and 1/2 cup sugar weighs around 120 grams. Thats a lot of sugar, I only used a few heaped teaspoons but I guess it depends how sweet you like things. If you decrease the liquid at the beginning by 50g, I find you don't need to pour off any excess liquid - just blitz the mixture and it is perfect. Sort of the texture of jam but not gooey like jam if you know what I mean. Hope Karonjulie doesn't mind me answering this query for you.
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Thanks Judy! Will give this a go at the weekend. It sounds like a great snack for the kids to take to school mid morniing break.
Aprox size tin to bake it in? ???
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I made this while we were 'off line' and loved the texture of the apricots as they were, I did blitz them after 15 minutes.
BUT, I don't know what I did but I needed to add more flour. I felt the mix was too runny to support the apricot mixture. Should it be this runny and does it hold the apricots up or do they sink to the bottom please?
We really enjoyed it though. If it should be really thin will give it another try as is.
Thanks-lovely taste.
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Amanda, I used a tin 17cm x 27cm and the slice (when cooked) is only 2cm thick - well, mine was anyway! It wasn't all that firm when I took it out of the oven but when I reheated the leftovers the slice became much firmer so if you want it for the childrens' lunch boxes, I'd cook it 25 minutes at least.
Cookie1 - I just checked the slices I had in the freezer and no, the apricots didn't sink to the bottom - there is cake below and above the apricots in my slice so I don't know what caused your problem. I followed the recipe to the quantities given. Karonjulie might have an answer to your question. Good luck with the next batch, it is certainly tasty with lashings of cream.
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Thanks Judy, will give it a go at the weekend!
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Thanks Judydawn. I may well have done something stupid. :P The taste was really lovely. Will give it another go over the weekend and only use the 125g of SR flour.
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I'm an idiot!!!!! I just re-read the comments and read the ingredients and its shoudl be 125g of SR flour and 125g of Plain......sorry ;D
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Funny how mine turned out OK with the wrong quantities! Does this mean it will go wrong with the correct quantities - I hope not. Anyway my weekend visitors are getting a slice of the incorrect recipe which I have kept in the freezer especially for them.
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Thanks. I added another 125g of SR so that would be why mine was so thick in the cake part.
Thanks, I'll definitely have it again. I actuallly sliced it up and froze some, now if we want sweets we thaw a piece and have it with custard.
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I've had to cancel weekend visitors due to DH's health so I am going to eat a piece of my frozen apricot slice and use my runny custard disaster instead of cream. Thanks Cookie1 for putting the idea in my head.
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Hope your DH is feeling brighter soon. I guess he has good and bad days. I wish him lots of good days.
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Yes you are right there but this one snuck up on him and knocked him for a sixer. I think he is coming good - fingers crossed as we are off on a cruise in 3 weeks time.
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How wonderful for you both. Now that we're retired I'd like to do a cruise but DH likes to have his own bed and pillow so we go everywhere in our caravan. We have some lovely times. Fortunately daughter likes travelling so we usually go to Singapore on a shopping trip each year.
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I could handle that! Love going on shopping sprees with my dear Mum (only locally these days as she is 86 now).
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I just remade it and yes it was too thick with the 250g of flour in total so I have reduced recipe back to 100g of each flour. It is good if you wanted it as a slice that you can also freeze and eat later but if you were to eat straight away, hot with cream on top, then the less flour is fine, as the mixture tends to sink to the bottom.
You need to put more of the mixture on the bottom and then put the fruit on and then spread the remainder over the top the best you can (as its so thick to spread) once you cook it the top doesn't really matter as its nice and firm.
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Have you ever seen so much discussion about one little apricot slice!! As you say, Karonjulie, we will get there. I spent some time searching apricot slices to see if I could find something similar to yours and the only one I could compare it to used 1 cup of plain flour and 1/2 cup SR flour. They said the second layer wouldn't quite cover the apricots but to dob it on with teaspoonsful and smooth it over as best you could. Some fruit would poke out they say - they sprinkled flaked almonds over theirs which would be nice too.
DH had a slice with my thin custard today and he like it - not being a dessert eater, take that as a real compliment. Still have 4 slices in the freezer from the original recipe so by the time they get eaten, perhaps you will have tried it again with the new quantities of flour. As mine turned out fine with the original 125g SR flour only, I'm not sure which way I will go with the next lot. Hopefully there will be more feed back from the others by then.
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Well, at long last, just made it!!! Its my son's 3rd birthday tomorrow, so have just baked a plain sponge cake for the little ones, and made the apricot slice for the teachers. It looks fab! Have taken photos...although not sure that I can work out how to get them on, will give it a go
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Says file is too big, can't post it, sorry! Can anyone help on this, how do I make the photo a smaller file ???
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Thankgod for teenagers, my daughter has shrunk the photo down, think it should be on now ;)
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And this one...getting the knack now!
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Reckon this one, would be really nice with stewed apple and cinnamon too. ;) Will give it a go!
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looks great! let me know how the apple one goes, no one here eats apricot!
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So how much flour did you actually use Bron? I'm a bit confused now with all the changes.
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Judy, you just asked my question for me, thanks. Mine turned out much thicker in the 'cake' bits. In fact it was a bit too thick. Bron yours looks lovely-just right. Will be interested to read how much flour you used.
Aren't kids wonderful in helping with the computer?
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Pictures look great - hope it didn't blow up your computer getting them on here?
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I used 100g of each, total of 200g!