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Apricots in Whiskey

8 oz. Dried Apricots
2 tablespoons sugar
Water
2 oz. Slivered almonds
1 large whiskey (Downes no. 9 is good)
1 carton of ice creamBrown the Almonds on a non-stick pan on a med heat.
Toss them and stir until uniformly toasted.
Put the Apricots into a pot with the sugar and barely cover with the water.
Simmer these gently until the apricots are tender.
Remove the fruit with a slotted spoon.
Continue simmering the syrup until it reduces to about half, take it off the heat and pour in the whiskey.
Put the apricots back into this syrup and let them get back to room temperature.
Serve these in glasses with a scoop the best ice cream you can afford and the toasted Almonds scattered on top.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef