That's what I thought. Dried apricots from Istanbul, plumped back up with an overnight soaking and a quick boil in simple syrup until fleshy again. Drain, cool, and stuff with marscarpone cheese (which I laced with a little honey). Then drip into crush picstachios. Serve as dessert, or with wine at cocktail hour, or both.
Wednesday, October 24, 2007
Apricot accomplice
I've heard tell others do it. It involves bubble wrap and a steely glare. It's sneaky, exciting, and, well, illegal if you want to be downright snotty about it. But who does it really hurt? A micro-brew here, a link of forced meat there. And man-oh-man, the payoffs are something. Would you go to jail for a package of dried fruit? Before answering, take a look at these.

That's what I thought. Dried apricots from Istanbul, plumped back up with an overnight soaking and a quick boil in simple syrup until fleshy again. Drain, cool, and stuff with marscarpone cheese (which I laced with a little honey). Then drip into crush picstachios. Serve as dessert, or with wine at cocktail hour, or both.
That's what I thought. Dried apricots from Istanbul, plumped back up with an overnight soaking and a quick boil in simple syrup until fleshy again. Drain, cool, and stuff with marscarpone cheese (which I laced with a little honey). Then drip into crush picstachios. Serve as dessert, or with wine at cocktail hour, or both.
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