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Title: Prune Apricot Foldovers - Glorious Liqueurs
Categories: Makebooze
Yield: 9 Tarts
| Pastry for two crust pie* | ||
| PRUNE APRICOT FILLING | ||
| 1 1/2 | c | Pitted prunes |
| Boiling water | ||
| 1 | c | Dried apricots |
| 1/4 | c | Sugar |
| 1 | Stick cinnamon | |
| 1/4 | c | Blackberry brandy |
| Milk, for brushing | ||
| 1/4 | c | Sugar blended with |
| 1/2 | ts | Cinnamon, for sprinkling |
*Separate recipe in this series.
Cover prunes with boiling water and bring to a boil. Reduce heat; simmer until prunes are plump but still retain their shape, about 10 minutes. Drain, reserving 1/2 cup liquid; cool.
Chop cooled prunes and dried apricots. Combine with sugar, cinnamon stick, reserved prune liquid and blackberry brandy. Bring to a boil reduce heat and simmer until thickened, about 5 minutes longer. Cool completely and remove cinnamon stick.
Preheat oven to 400F.
Roll doug to 1/4 inch thick. Cut into 5 inch circles. Fill each with 3 tablespoons filling. Fold up, pinching here and there to partially enclose filling.
Place on 2 cookie sheets, brush with milk and sprinkle with combined sugar and cinnamon. Bake until golden brown and filling bubbles up, about 20 minutes. Serve at room temperature.
New Country Fare: Glorious Liqueurs Edited by Mary Aurea Morris ISBN: 0-9627403-1-4 Formatted by Carolyn Shaw 3-96..
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