ffq-lar Posted October 31, 2011 Report Share Posted October 31, 2011 Apricot preserves 3/4 cup Dried apricots 10 or 12 halves Slivered almonds 1/2 cup Balsamic vinegar 1 teaspoon Pinch of salt or 1/2 teaspoon chicken base Place the preserves in a small saucepan on medium heat. Snip the apricots into small pieces with kitchen shears and add to pan. As the glaze starts to bubble, stir in the vinegar and whichever "saltiness" you are adding. The mixture can bubble on medium until it reduces, thickens, and darkens a bit. Taste and adjust the flavor. I added a dribble more vinegar to cut the sweetness a bit. Add the slivered almonds. I browned two small pork tenderloins and placed them in a pan with about a half-inch separating them. I piled the sauce down the middle and baked at 400 degrees for about 15 minutes. Some of the sauce seeped out to the edge of the pan and started to caramelize and burn. I added a half cup of water to the pan at that time. The pork was just a delivery system for the glaze! Link to comment Share on other sites More sharing options...
MtnBarb Posted October 31, 2011 Report Share Posted October 31, 2011 Sounds yummy. I'll give it a try! Link to comment Share on other sites More sharing options...
Boni Posted October 31, 2011 Report Share Posted October 31, 2011 Thanks for the idea for dinner! Just happen to have the apricots on hand, but no preserves....maybe if I cook the apricots a little longer? and add sugar and water? Getting the chicken out of the freezer... be back in a minute... Link to comment Share on other sites More sharing options...
Boni Posted October 31, 2011 Report Share Posted October 31, 2011 Well, I put the chicken in the oven. Cooked some apricots, hot water and sugar...then attempted to puree them in the blender. After cleaning the floor and mopping up apricot puree, I put it in a little crock pot to finish cooking. Note to self: Do not puree hot fruit in a blender....let cool first. Link to comment Share on other sites More sharing options...
ffq-lar Posted October 31, 2011 Author Report Share Posted October 31, 2011 Originally posted by Boni Well, I put the chicken in the oven. Cooked some apricots, hot water and sugar...then attempted to puree them in the blender. After cleaning the floor and mopping up apricot puree, I put it in a little crock pot to finish cooking. Note to self: Do not puree hot fruit in a blender....let cool first. Sorry, Bonnie! Link to comment Share on other sites More sharing options...
LadyLake Posted October 31, 2011 Report Share Posted October 31, 2011 Sounds wonderful, Linda! I think I'll try it. Thick cut pork chops are one of my favorites. Usually with applesauce, but tonight I'm cooking some stuffed pork chops I bought that we always enjoy. I'm also baking some sweet potatoes (twice baked), whipped with brown sugar and plain yogurt. Plus we have a loaf of wheat grain bread. Good eatin' tonite!! Link to comment Share on other sites More sharing options...
Boni Posted November 1, 2011 Report Share Posted November 1, 2011 It's OK Linda, I could have driven to the store and bought preserves! I thought I'd just start from scratch with what I had on hand. The chicken is done to perfection...and the apricots are sweet. Now I'll just use 3/4 cup of the puree and follow your recipe. mmmmmmmmmm can hardly wait for DH to come in. We may have to have this in December at the Moxie meeting. Doesn't this look good enough to eat? Link to comment Share on other sites More sharing options...
Boni Posted November 1, 2011 Report Share Posted November 1, 2011 It was delicious Linda! DH liked it too. I think he thought it was sweet potatoes and took a whole bunch. I couldn't get enough either. Next time I'll make more. I do have lots of the puree left. mmmmm tomorrow night leftovers! Thanks! Link to comment Share on other sites More sharing options...
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