| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Veal, Fruits, Alcohol | 2 | Servings | |
INGREDIENTS
| 1/2 | c | Dried apricots |
| 4 | tb | Water; boiling |
| 4 | tb | Orange juice |
| 2 | tb | Bourbon |
| 1 1/2 | ts | Orange peel; minced |
| 1/4 | ts | Ground ginger |
| 2 | tb | Unsalted butter |
| 12 | oz | Veal scallops; thin |
| 1 | Green onion; minced | |
| Salt & pepper to taste |
INSTRUCTIONS
BILLS20086 Combine apricots and boiling water in small bowl; let stand 10 minutes. Add orange juice, bourbon, orange peel and ginger; stir to blend. (Can be made 3 hours ahead. Cover; let stand at room temperature.) Melt butter in heavy skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and saute until brown and just cooked through, about 2 minutes per side. Using tongs, transfer veal to plates. Add apricot mixture to skillet and cook until mixture thickens, scraping up any browned bits, about 1 minute. Mix in green onion. Seasone compote with salt and pepper. Spoon over veal and serve. NOTE: Dried cranberries can be used in place of dried apricots. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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