Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marzipan-Stuffed Apricots
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- #49106
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
12 whole apricots (from a can)
1 can (8 ounce size) almond paste
12 blanched whole almonds
1 1/2 teaspoon cornstarch
3/4 cup coarsely cut orange sections
1/4 cup toasted sliced almonds
2 teaspoons brandy
directions
Preheat oven to 325 degrees F.
Drain apricots, reserving liquid. If necessary, slit each apricot, on one side only, to remove pit. Divide almond paste into 12 pieces.
Insert 1 whole almond in each piece of almond paste. Roll into a ball, being careful to cover almond completely. Put an almond-paste ball inside each apricot.
Arrange apricots in a 10-by-6-inch baking dish. Bake for 20 to 25 minutes, or until the apricots are heated through and the almond paste is slightly browned.
Meanwhile, in small saucepan, combine reserved apricot liquid (if necessary, add water to measure 1 1/3 cups) with cornstarch. Over medium heat, bring to boiling, stirring. Add oranges and reduce heat. Simmer, stirring, for 2 minutes.
Stir in the toasted sliced almonds and the brandy. Pour the mixture over apricots. Serve warm.
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Nutritional data has not been calculated yet.
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