Schlagwort-Archive: apricots

Ham and Cheese Sandwiches with Apricots

This week’s slogan at I♥CC is On the Barbie! To tell the truth, I am not a huge fan of BBQ. I enjoy it, if I am invited. At home I use preferably the grill function and/or the grill pan. Our sons returned home and when the question came to what’s for lunch they craved sandwiches. We decided to prepare grilled

Ham and Cheese Sandwiches with Apricots

Ham and Cheese Sandwiches with Apricots (1)

Fortunately we found some flavourful apricots on the farmers market for this really delicious sandwich. And fuss with charcoal …

Ham and Cheese Sandwiches with Apricots

Yield: 4 servings

Ham and Cheese Sandwiches with Apricots (2)

Ham and Cheese Sandwiches with Apricots get a sweet twist from Apricot


  • 80 ml olive oil, I used rapeseed oil
  • 1 clove garlic
  • 1 large sprig rosemary
  • 4 apricots, halved, pitted
  • 1/2 red onion, cut into 1/2-in.-thick rounds
  • 1 French loaf, halved crosswise
  • 2 tbsp. Creole mustard
  • 120 grams cooked ham in slices
  • 120 grams mozzarella cheese, grated
  • 120 grams cheddar cheese, grated, I used Dorset Drum *
  • 1 1/2 cups baby spinach leaves, about 45 grams; I used rucola


inspired by:
Curtis Stone at WinnDixie Recipes


  1. Preheat grill over medium heat. In a small saucepan, combine oil, garlic, and rosemary and heat on grill for about 5 minutes, or until fragrant. Remove from heat and season with salt and pepper.
  2. Coat apricots and onions with 2 tbs. rosemary oil. Grill onions, flipping once, for about 8 minutes, or until grill marks form and onions soften. Grill apricots, cut side down, for about 6 minutes, or until grill marks form and flesh softens. Transfer onions and apricots to a cutting board. Coarsely chop onions and slice apricots into wedges.
  3. Using a serrated knife, halve bread pieces horizontally. Brush cut sides of bread with 2 tbs. rosemary oil and season with salt and pepper. Grill bread, cut side down, rotating but not turning over, for about 3 minutes, or until golden. Remove from grill and turn off 1 burner.
  4. Stir mustard into remaining rosemary oil and brush over bread bottoms. Top with ham, onions, and apricots. Scatter cheeses over bread tops.
  5. Place bread over unlit side of grill. Close hood and cook for about 6 minutes, or until cheeses melt and bread is toasty. Transfer to a cutting board. Scatter spinach over bread bottoms. Cover with bread tops, cheese side down.
  6. Using a serrated knife, cut sandwiches in half and serve immediately.

total time: 45 minutes
preparation time: 15 minutes
cooking/baking time: 25 minutes

*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
On the Barbie!
For all other great On the Barbie! recipes visit the I heart cooking clubs site
more recipes from Curtis Stone
more recipes in English

IMMB – SHF Cookie Swap Party: Apricot frangipane swirls

cookie swapFor the  Cookie Swap Party , a joint event of SHF 22.05.2021 ** and IMMB, hosted by Jennifer, The Domestic Goddess 22.05.2021 **, and Alberto, Il Forno, you may share more than one recipe. Yesterday I started with the Chestnut Cookies, today I want to go on with

Apricot frangipane swirls

Apricot frangipane swirls

I had a lot of difficulties to translate the German name: Aprikosen-Marzipan-Schnecken, something like apricot-marzipan-snails.

I found this recipe in one of Germany’s well-known women’s magazine BRIGITTE. The whole family and the neighbours like them;-)

Apricot frangipane swirls

Yield: about 100

Apricot frangipane swirls

Apricot frangipane swirls are shortcrust pastry filled with marzipan and apricots



  • 200 grams butter, chilled
  • 400 grams plain flour
  • 150 grams sugar
  • 1 pinch salt
  • 1 egg
  • flour for dusting


  • 150 grams dried apricots, finely chopped
  • 70 ml Amaretto *
  • 180 grams marzipan; almond paste *
  • 120 grams icing sugar
  • 150 grams apricot jam
  • icing sugar for dusting


modified by from:


  1. For the SHORTCRUST PASTRY cut the butter into 1.5 cm cubes and distribute them evenly over the flour. Rub the butter lightly into the flour with your finger tips, Lifting the mixture while rubbing to keep it cool and as airy as possible. Continue until the mixture resembles fine breadcrumbs.
  2. Add the sugar to the dry ingredients and mix in well.
  3. Beat the egg. Make a well in the centre of the flour and stir in the egg mixture with a knife to produce soft dough.
  4. Turn the dough onto a floured board and kneed lightly unitl smooth.
  5. Place in freezer bag or cling film and fridge for at least 1 h.
    In a small saucepan bring the chopped apricots with amaretto to a boil and simmer for 3 min. The apricots should have soaked the liquid.
  7. Cut the marzipan almond paste into small dices. Mix together marzipan, icing sugar, jam and the apricot mixture until well combined.
  8. Divide the shortcrust pastry into 3 pieces. Roll out each on clingfilm to a rectangle 15 cm wide and 1/2 cm thick. Spread with filling. Roll up along the long axis of each piece to give a long roll. Wrap each rolls into clingfilm and freeze for 15 minutes.
  9. Preheat oven to 200 °C, fan 180 °C, gas 4.
  10. With a serrated knife cut the into 1/2 cm slices dipping the knife into warm water in between. Bake for 12 mins.
  11. Cool the cookies on the parchment paper
  12. Store the Apricot frangipane swirls in a metal container between sheets of parchment paper.

total time: 2 hours
prep time: 15 minutes
cook/baking: 12 minutes

*=Affiliate-Link zu Amazon

** 22.05.2021; no longer available