Apricot Pasta Salad
Ingredients
4 oz tri-colored pasta or any small shaped pasta ¾ pounds fresh apricots, peeled, pitted and quartered 1 whole chicken breast, cooked and shredded 2 small zucchini (1/2 pound), julienned 1 red bell pepper, julienned 1 tbs chopped fresh basil Apricot Basil Dressing (follows)
Directions
Cook pasta, drain and let cool. Combine pasta, apricots, chicken, zucchini, red pepper, and basil in bowl. Toss with dressing.
Apricot Dressing
Ingredients
2 fresh, ripe apricots (pitted and peeled) 2 tbs. white wine vinegar 1 tbs. sugar. ¼ cup vegetable oil Chopped fresh basil
Directions. Whirl first three in a blender and slowly add oil. Stir in fresh basil.
Apricot Cherry Cobbler
Ingredients
1 pound fresh apricots, peeled, pitted and sliced 1/3 C sugar 2 cups pitted fresh cherries 1 Tbs flour 1 cup flour ½ cup yellow cornmeal ¼ tsp salt 1-1/2 tbs plus 1 tsp sugar 2 tsp baking powder ½ tsp grated orange peel 5 tbs unsalted butter, chilled ¾ cup milk
Directions
Preheat oven to 3750. Combine apricots and 1/3 cup sugar; set aside. Combine cherries and 1 tbsp flour; set aside. Combine dry ingredients; reserve 1 tsp sugar. Stir in orange peel. Cut in butter until mixture resembles coarse meal. Add milk; stir just to moisten dry ingredients. Combine fruit in buttered 1-1/2 quart baking dish; spoon batter over top. Sprinkle with remaining sugar. Bake 25-30 minutes or until golden brown. Cool.