The Des Moines Register from Des Moines, Iowa on July 27, 1969 · Page 82
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July 27, 1969

A Publisher Extra Newspaper

The Des Moines Register from Des Moines, Iowa · Page 82

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Des Moines, Iowa
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Sunday, July 27, 1969
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Page 82
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pricots By MYRA WALDO TW's Food Editor Delicious cooked and piping hot, refreshing raw and cool V/f all the benefits that summer brings, not the least is the golden- orange-pinkish apricot. The Romans loved this fruit two millenniums ago, and called it persicum praecox, which means early-ripening .peach. Its present name probably derives from the second Latin 'word. Because ripe apricots bruise excessively r ment, they're usually picked before maturity, reaching the market in various stages of ripeness — sometimes green, sometimes overripe, sometimes just right. Slightly underripe apricots will mature at room temperature in a day or so. Ripe fruit should be stored in the refrigerator, but be sure to remove it several minutes before serving, to improve.flavor. Raw and cool, they're delicious and quite low in calories (about 20 to an average apricot). Apricots also lend a fine flavor to recipes such as these. APRICOT COMPOTE '/t cup water i/e cup sugar i '/g pounds apricots s paper-thin slices lemon i/g teaspoon vanilla extract *A cup slivered blanched almonds PORK / pound apricots % cup water ft cup sugar Spark chops, cut i inch thick 1/4 cup flour i l /t teaspoons salt teaspoon freshly, black pepper 2 tablespoons vegetable oil '/i cup water 2 tablespoons brown sugar s tablespoons slivered almonds APRICOT DUMPLINGS (Hungarian Style) ts medium-sized apricots is small cubes sugar a cups sifted fiour 1 teaspoon salt 6 tablespoons butter or margarine 2 cups cold mashed potatoes > -Halve and pit the apricots, or use them whole, as you prefer. In a wide saucepan or deep skillet, bring the water and sugar to a boil. When the sugar dissolves, add the apricots and lemon slices. Cook over low heat 10 minutes or until apricots are tender but still firm. Remove the apricots carefully, using a slotted spoon if you have one. Cook the syrup over high heat 2 minutes. Mix in the vanilla and 'pour over the apricots. Sprinkle with the almonds. Chill. Serves 4. Wash the apricots and combine in a saucepan with the water and sugar. Bring to a boil and cook over low heat 15 minutes. Remove the apricots, reserving the syrup. Pit the apricots and place them in an electric blender with the syrup. Puree until smooth. Or, if you do not have a blender, force the apricots through a sieve and combine with the syrup. Dip the chops in a mixture of the flour, salt, and pepper. Heat the oil in a casserole and brown the chops on both sides. Add the water and spread the chops with the apricot puree. Cover the casserole and bake in a 35O°F oven 45 minutes. Sprinkle with the brown sugar and almonds. Bake uncovered 15 minutes longer. Serves 6. % cup dry bread crumbs \ and dry the apricots; carefully remove the . so as to keep the shape of the fruit. Replace each pit with a sugar cube. Sift the flour and salt into a bowl; cut in 3 tablespoons of the butter or margarine. Knead in the potatoes, then the eggs, until very smooth. Roll out the dough X-inch thick on a well-floured surface. Cut into 3-inch squares. Put an apricot in the center of each and bring up the ends; moisten edges with a little water.and seal carefully. With floured hands, press the dough around the apricots firmly, pushing out any air spaces. Cook the dumplings in a large kettle of boiling, salted water for 15 minutes. Don't crowd the pan. Drain well. Melt the remaining butter and toss with the bread crumbs. Sprinkle over the dumplings when serving. If serving as a dessert, sprinkle a little sugar on top. Serves 6. Q

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