The local Green Grocer sometimes has boxes of mixed fruit for $10. Most of the time, its the last of everything, nothing impressive and lots of bruises and brown bits. But this time, the jam packed boxes caught my eye. They were overflowing with plums, apples and heaps of small apricots. When I got it home and washed it all, I had 1kg of apricots, over 1kg of plums, 1 small watermelon, some nectarines, grapes, a banana and just over 3kg of apples. It was a Bargain at only $10!
Sometimes picking up the sale items can really get the creative juices flowing. So, I set about trying to figure out what I could do with this motherload. Apricot jam was an obvious choice, but we were just never going to eat 3 jars of it……so I made a small batch of flat fruit (that’s what we call it at our house but you probably know it as Thermomix Fruit Rolls from the Lunch box cook book), and then made a jam with the rest.
I have to admit this jam was a real fluke, in fact ……it was a FABULOUS FLUKE!!! As soon as I tried it I thought it reminded me of something….but what? So, off I went outside to give the hubby a taste, and as soon as he did he knew exactly what it was……Apricot Danish!. Oh yeh!
So, here is what I came up with.
Ingredients
480g Apricots (halved and stone removed
230g raw sugar
Juice and Peel of half a Lemon
2 Sheet puff pastry (or make your own TMX puff pastry from EDC)
Method:
- Place apricots, sugar, lemon peel & juice in to the TMX Bowl
- Cook for 30 mins at 100C on Speed 2
- Scrape down and then cook on Varoma Speed 2 for a further 10 minutes
- Check the consistency, and if you want it smoother, then pop it onto Speed 5 for 20 seconds
- Transfer to a jug, let it sit for 10 minutes and then pour it into a sterilised jar (if keeping it for jam), or leave enough for your danish
- Get your sheet of pastry and cut out rounds (size to your liking) for the bottom
- On each round of pastry place a teaspoon of the Apricot mix
- Using the same cookie cutter, cut out more rounds to place on top
- Use a knife or pizza cutter to make cuts in the pastry (just in the middle)
- Stretch out the pastry and place over the top of the Apricot mix, with the slits opening to show the mixture
- Press the edges gentle and brush with an egg wash
- Bake in a 180 degree oven for 15 minutes
- When ready, dust lightly with icing sugar and serve
Hints & Tips
- We found this mix to be just right, but check your mix as your fruit may be sweeter or more tart than ours
- Be careful it will be HOT!
- You can make big ones or small ones……but dont overload the cases because they will blow up a bit in the oven
