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Recipe: Marzipan - Stuffed Apricots
Similar Categories: Marzipan, Stuffed, Apricots
1 can (l lb, 14oz) whole apricots (12)
1 can (8 oz) almond paste
12 blanched whole almonds
11/2 teaspoons cornstarch
3/4 cup coarsely cut orange sections
1/4 cup toasted sliced almonds
2 teaspoons brandy
1. Preheat oven to 325F. Drain apricots, re serving liquid. If necessary,
slit each apricot, on one side only, to remove pit.
2.Divide almond paste into 12 pieces.
3. Insert 1 whole almond in each piece of almond paste. Roll into a ball,
being careful to cover almond completely.
4. Put an almond-paste ball inside each apricot. Arrange apricots in a
10-by-6-inch baking dish.
5. Bake for 20 to 25 minutes, or until the apricots are heated through and
the almond paste is slightly browned.
6. Meanwhile, in small saucepan, combine reserved apricot liquid (if
necessary, add water to measure 1 1/3 cups) with cornstarch.
7. Over medium heat, bring to boiling, stir ring. Add oranges; reduce
heat, and simmer, stirring, 2 minutes.
8. Stir in the toasted sliced almonds and the brandy; pour the mixture over
apricots. Serve warm.
MAKES 6 SERVINGS
1 can (8 oz) almond paste
12 blanched whole almonds
11/2 teaspoons cornstarch
3/4 cup coarsely cut orange sections
1/4 cup toasted sliced almonds
2 teaspoons brandy
1. Preheat oven to 325F. Drain apricots, re serving liquid. If necessary,
slit each apricot, on one side only, to remove pit.
2.Divide almond paste into 12 pieces.
3. Insert 1 whole almond in each piece of almond paste. Roll into a ball,
being careful to cover almond completely.
4. Put an almond-paste ball inside each apricot. Arrange apricots in a
10-by-6-inch baking dish.
5. Bake for 20 to 25 minutes, or until the apricots are heated through and
the almond paste is slightly browned.
6. Meanwhile, in small saucepan, combine reserved apricot liquid (if
necessary, add water to measure 1 1/3 cups) with cornstarch.
7. Over medium heat, bring to boiling, stir ring. Add oranges; reduce
heat, and simmer, stirring, 2 minutes.
8. Stir in the toasted sliced almonds and the brandy; pour the mixture over
apricots. Serve warm.
MAKES 6 SERVINGS
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