Web posted at: 2:01 p.m. EDT (1801 GMT)
40 minutes to prepare; about 1 1/2 hours to bake
Moist and tart with apricots and crunchy with almonds, this bread is ideal for brunches and teas. It's also good as a mid-evening semi-dessert, when you want something -- sweet, but not too -- and you don't know exactly what. Try this bread at such times.
1 1/2 cups thinly sliced dried apricots
2 teaspoons
waiting for hand_moderation
From Marcella Hazan, 'Marcella's Italian Kitchen' (Knopf, 1986)
Web posted at: 4:22 p.m. EDT (2022 GMT)
1 1/2 pounds ripe apricots
7 ounces granulated sugar
2 tablespoons freshly squeezed lemon juice
To prepare: Wash the apricots, split them to remove the pit, and cut them each into 4 o 5 pieces.
Put the apricots with the sugar in a food processor and blend to creamy consistency.
Transfer
waiting for hand_moderation
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Home Recipes: Apricot Almond Rice
In large skillet, melt butter; cook rice, onion and celery over medium heat, stirring, for about 6 minutes or until rice is golden and onion is softened.
Stir in stock, apricots and ginger; bring to boil.
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