| Apricot Pecan Paté 18 ounces of canned apricots, purée
2 cups of water
1/2 cup of sugar
1 tablespoon of cornstarch
3 tablespoon of Cointreau
1 pound pecans, chopped
Drain and purée apricots. In heavy saucepan, bring apricot purée, water, and sugar to a boil for 5 minutes. 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. |
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