cissalj: (scribe)
[personal profile] cissalj
I lost the recipe for this, and so have done my best to re-create it. I think it turned out well.

Excellent with ham. it is more assertive if cool, and more succulent when warm. Both are good, as it is with or without the butter.

Apricot Scallion Sauce

4-6 scallions
2 garlic cloves, minced
2-3 tsp finely minced ginger
4-6 oz dried apricots, sliced into ribbons
0.5 cup water or more for simmering
white pepper to taste

1 tsp+ sugar IF using sour apricots
1 tsp+ white wine vinegar IF using sweet apricots

2-4 Tbsp butter, cold (optional)

Slice white- lt green parts of scallions. add to small saucepan. Slice tops of scallions and reserve.

Add garlic (garlic press is fine) and 2 tsp ginger to pan. Add apricots. Add water.

Simmer until the apricots can be mushed up with a fork, covered. Keep an eye on the water level; we want a texture that’s a bit loose but not wet.

If the apricots are sweet (Turkish), add vinegar to make it sweet/sour; if the apricots are sour, add sugar to make it sweet/sour. Simmer briefly to blend flavors.

Add scallion greens and remaining ginger.

Remove from heat. Add cold butter, a tablespoon at a time, whisking all the while to thicken and enrich sauce. Do not allow the butter to separate!

Serve with ham.

Note: it is also good without the butter.
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