Buttered apricots with walnuts - WBRC FOX6 News - Birmingham, AL

Buttered apricots with walnuts

SHEILAH KAUFMAN'S BUTTERED APRICOTS WITH WALNUTS & WALNUT AND RED PEPPER PASTE

WWW.COOKINGWITHSHEILAH.COM

BUTTERED APRICOTS WITH WALNUTS
1 POUND (ABOUT 26 TO 28) DRIED APROCPTS
1/2 CUP SUGAR
1 CUP WATER
2 TABLESPOONS BUTTER
1/2 CUP COARSELY CHOPPED WALNUTS OR SLIVERED ALMONDS
1 CUP WHIPPED CREAM

WASH & DRAIN THE APRICOTS AND PLACE IN A MEDIUM SIZED SKILLET. SPRINGLE WITH SUGAR AND ONE CUP OF WATER. BRING IT TO A BOIL. REDUCE HEAT AND SIMMER, COVERED, FOR 10-20 MINUTES (check after 10 minutes) OR UNTIL ALL THE COOKING LIQUID HAS BEEN ABSORBED. REMOVE THE COVER AND STIR IN BUTTER. COOK FOR A MINUTE, SHAKING THE SKILLET CAREFULLY FROM SIDE TO SIDE TO MAKE SURE THE BUTTER COATS ALL OF THE APRICOTS. COVER THE PAN AGAIN, REMOVE FROM THE HEAT, AND LET STAND FOR 5 TO 10 MINUTES. ARRANGE ON A SERVING PLATTER AND SPRINKLE WITH NUTS. SERVE WITH WHIPPED CREAM.



WALNUT & RED PEPPER PASTE
SERVES 4 TO 6 - MAKES 1.5 TO 1.75 CUPS

1 CUP SHELLED WALNUTS
4 TO 5 SLICES STALE WHITE BREAD, CRUSTS REMOVED, PROCESSED TO BREADCRUMBS
4 RIPE RED BELL PEPPERS (RIBS & SEEDS REMOVED), CHOPPED
     OR 4 FIRE ROASTED CANNED RED PEPPERS, CHOPPED
3 TO 4 CLOVES OF GARLIC, FINELY CHOPPED
SEA SALT
4 TEASPOONS OF POMEGRANATE SYRUP
     OR 2 TABLESPOONS FRESHLY SQUEEZED LEMON JUICE PLUS 2 TEASPOONS OF BROWN SUGAR
4 TEASPOONS OF BROWN SUGAR
6 TABLESPOONS EXTRA VIRGIN OLIVE OIL

DRY ROAST THE NUTS: HEAT SKILLED, ADD WALNUTS AND DRY ROAST OVER MEDIUM HEAT FOR 6-7 MINUTES, SHAKING THE PAN SO THE NUTS DO NOT BURN. REMOVE FROM HEAT AND LET COOL. PLACE THE WALNUTS IN A FOOD PROCESSOR AND PROCESS TO BREADCRUMB CONSISTENCY. ADD BREADRUMBS AND PROCESS OR PULSE A FEW TIMES. ADD THE RED BELL PEPPERS, GARLIC, SALT TO TASTE, POMEGRANATE SYRUP, BROWN SUGAR, AND OLIVE OIL. BLEND WELL UNTIL A ROUGH (NOT SMOOTH) PASTE IS FORMED. TRANSFER PASTE TO A BOWL, COVER, AND REFRIGERATE UNTIL SERVING.

GDA Cooking - November 17, 2010

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