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6 oz Dried Apricots 4 Whole Cloves
3/4 c Sugar 5 c Cold Water
1 sl Lemon
1. In a heavy saucepan, combine the apricots with the sugar, lemon,
cloves, and the water. Bring to a boil, reduce heat, and simmer until
the apricots are very soft, 1 to 1 1/4 hrs.
2. Discard the lemon slice and cloves and puree the mixture in a
blender or food processor.
Makes about 2 cups.
Note: If the syrup has boiled rapidly and become too thick for your
taste, add about 1/3 cup of cold water and bring the syrup again to a
boil. This is a thick syrup, however, so avoid adding too much water.
This is especially fine on waffles or pancakes and will keep in the
refrigerator for weeks.
Recipe By : The Heritage of Southern Cooking - ISBN 0-89480-117-1
From: Dan Klepach Date: 04-27-95 (159) Fido:
Cooking
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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