18 ounces canned apricots, purée
2 cups water
1/2 cup sugar
1 tablespoon cornstarch
3 tablespoon Cointreau
1 pound pecans, chopped
Servings: 10
1. Drain and purée apricots. In heavy saucepan, bring apricot purée, water, and sugar to a boil for 5 minutes.
2. Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste.
2 cups water
1/2 cup sugar
1 tablespoon cornstarch
3 tablespoon Cointreau
1 pound pecans, chopped
Servings: 10
1. Drain and purée apricots. In heavy saucepan, bring apricot purée, water, and sugar to a boil for 5 minutes.
2. Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste.
