| 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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