678 preserf recipes

Grape tartlets with almond crust, fresh seedless grape halves in shortcrust tartlet shells, glazed with apricot-sherry jam and toasted almonds. An elegant French patisserie-style dessert.

Parisienne fruit tart layers crisp puff pastry with vanilla cream and bananas, glazes it with apricot, then crowns it with whipped cream, grapes, and pineapple. A showpiece French pastry from simple shortcuts.

Dijonnaise glazed pork chops with a sweet-tangy sauce of Dijon mustard, apricot preserves, soy sauce, and green onions. A quick pan-seared weeknight dinner with a glossy, flavor-packed glaze.

Sour cream coffee cake swirled with cherry preserves and brightened with lemon zest. A dense, moist breakfast cake with no yeast required, ready in under an hour.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.

Cream cheese dough rolled with apricot preserves and walnuts, sliced into crescent-shaped cookies and baked until golden.

This easy yet tasty chicken casserole is a great weekend lunch or dinner option.

Tender pork spareribs pre-cooked until fall-apart soft, then grilled and basted with a sticky apricot sweet and sour sauce. A backyard BBQ crowd-pleaser with a fruity, tangy glaze.

Caribbean ginger turkey breast marinated in soy sauce, brown sugar, sherry, apricot jam, and ginger, then broiled or grilled and served over rice with fresh fruit.

Microwave rum cake with devil's food cake mix, rum-soaked layers, apricot preserves filling, and a glossy boiled frosting made from corn syrup and egg whites.

French-style apple pie with sauteed tart apples in a single pastry shell, layered with a cooked vanilla custard filling and finished with an apricot preserve glaze on the crust.

Apfeltorte: German apple cake with whole peeled apples baked into a butter cake, their cores stuffed with rum-soaked raisins and chocolate. Finished with apricot glaze and powdered sugar.

Pumpkin pie built on heavy cream and sour cream for a richer, tangier filling spiced with cinnamon and ginger. Optional apricot preserve layer at the bottom adds a tart-fruit twist.

Sacher torte with ground hazelnuts, melted chocolate, and apricot jam under a rich chocolate-butter glaze. A Viennese classic baked in a springform pan.

A flourless European-style torte made with chestnuts, almonds, and dark rum, filled with chocolate whipped cream, then glazed with apricot preserves and chocolate icing.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.