| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Apricots or peaches; pitted and cut into quarters |
| 1/2 |
c |
Sugar; (about) |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Apricot brandy |
| 1 |
tb |
Orange zest |
|
|
Pinch; of salt |
INSTRUCTIONS
In a nonreactive saucepan, combine apricots, sugar, lemon juice, brandy,
orange zest, and salt. Over medium heat, cook until the fruit begins to
give up its juices. Lower heat and simmer until fruit is tender and mixture
thickens, about 1 hour. Correct flavor to taste, adding a little more sugar
as necessary. Makes about 4 1/2 cups.
Recipe by: MAILING LIST 1995
Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on
Jan 3, 1998
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