Title: Pork Stew with Prunes & Apricots
Categories: Fruit Meat Soup
Yield: 4 Servings

3	tb	Flour
1/4	ts	Garlic powder
1	lb	Pork cut in 1" chunks
3		Stalks celery chopped
1		Medium onion chopped
1/2	ts	Ground cumin
1/4	c	Brandy
1 1/2	c	Pitted prunes, halved
1/2	ts	Paprika
1/4	ts	Pepper
2	tb	Oil
2		Carrots cut in 1/2" pieces
1/4	c	Chopped fresh parsley
1/4	ts	Ground allspice
2	c	Chicken broth
1	c	Dried apricot halves

In a plastic bag combine the flour, 1/4 tsp of the salt, paprika, garlic powder, and 1/8 tsp of the pepper. Add a few pieces of the meat, and shake in the flour until coated. Repeat with the remaining meat; set aside.

In a heavy saucepan, heat oil over medium high heat. Add meat several pieces at a time and brown. Remove and set aside. Reduce heat to medium low and stir in celery, carrots, onion, parsley, cumin and allspice. Cook stirring, 5 minutes. Stir in brandy and cook 2 minutes. Add broth, pork, remaining 1/4 tsp of the salt and 1/8 tsp of the pepper. Bring to a boil. Cover and simmer 45 minutes, stirring occasionally. Add prunes and apri- cots, and cook 10 minutes or until fruits are tender. Serve over noodles.

This is from one of my MIL's clippings from Women's Day. Date unknown

Shared by Robert Rostrup

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