|The Complete Book of Caribbean Cooking|
|by Elisabeth Lambert Ortiz|
"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about.
Results 1 - 10 of 113 for fresh apricots
No pectin, almost ... and pit the apricots. Place all ... place in the refrigerator for up to two weeks (if it lasts that long!). Makes about 3 1/2 cups.
Dissolve gelatin in ... if desired. Use apricots with apricot juice, ... with plums; when using apricots, use an orange gelatine flavor. Makes 10 servings.
Place all the ingredients in a medium saucepan. Stir and bring to a simmer. Reduce heat, cover and cook over low heat for 20 minutes. Mash fruit to a ...
Flatten medallions slightly ... and rosemary. Put apricots into boiling water ... until just browned. Fresh peaches cut down ... any other meat or poultry.
Heat apricots before adding balance ... cinnamon on top crust. Place on a cookie sheet to bake at 400 degrees for 30 to 35 minutes or until top is brown.
Cook apricots with water for ... lemon juice and boil a few minutes longer until its as thick as desired, stirring. Seal in jars. Makes about 2 1/2 pints.
Mix sugar, flour ... together. Pour over apricots and stir well. ... minutes. May add tapioca for a thicker filling. Serve warm with vanilla ice cream, yummy!
Preheat oven to 375 degrees. Gently toss apricots in sugar, brandy ... about 20 minutes, until apricots are tender and topping is golden brown. Serve warm.
Note: The club soda should be freshly opened, and club soda or seltzer water from a can works best. Beat the eggs lightly with the milk in a small ...
In a large ... minutes. Add the apricots, water, apricot ... minutes. Add snow peas and simmer until tender-crisp, about 5 minutes. Can be served with rice.
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