— From the California Fresh Apricot Council Makes 4 servings 2 boneless chicken breast halves (5 to 6 ounces each) 4 minced garlic cloves Salt and pepper to taste 2 tablespoons apricot nectar 2 ...

1/2 cup peach or apricot nectar; 1/2 cup sliced fresh or frozen peaches; 1/4 cup fat-free vanilla yogurt; 2 ice cubes ...

In Korea, chef David Chang tasted a delicate, creamy pine nut sauce, made with only pine nuts, apricot nectar and chives. He immediately thought it would be a good substitute for mayonnaise.

⅓ cup apricot preserves. ½ cup apricot nectar. Kosher salt and freshly ground pepper. 9 ripe (but firm) apricots. 12 mini red, yellow or orange bell peppers. ½ cup fresh cilantro chopped.

Apricot Nectar Cake. 1 box yellow cake mix. 1 small box lemon Jell-O. 2 teaspoons lemon extract. 3/4 cup vegetable oil. 3/4 cup apricot nectar. 4 eggs.

#2. Place the chicken thighs, skin-side up, on a large baking tray with sides. Place the marmalade, apricot nectar and garlic in a jug. Stir to combine, then spoon over chicken.

Pour the apricot nectar into a high-sided baking dish, then add the chicken pieces and stir to combine. Allow to marinate for up to 30 minutes. Preheat the oven to 180˚C.

½ cup apricot nectar; 2 garlic cloves, crushed; 2 small oranges, thinly sliced; 4 fresh thyme sprigs; 500g Kent pumpkin, skin on, cut into wedges, halved; 1 tbsp extra virgin olive oil; ...

½ cup apricot nectar; 2 garlic cloves, crushed; 2 small oranges, thinly sliced; 4 fresh thyme sprigs; 500g Kent pumpkin, skin on, cut into wedges, halved; 1 tbsp extra virgin olive oil; ...