Title: Spiced Apricots
Categories: Relish Appetizer Thankgiving
Yield: 4 Servings

30	oz	Canned apricot halves in
		Heavy syrup, drained and 1 c
		Of
		Syrup reserved
1/3	c	Firmly packed dark brown
		Sugar
2	ts	Pumpkin pie spice
2	tb	Butter
2	tb	Toasted slivered almonds
1/2	ts	Almond extract (optional)

Combine the drained apricots, reserved syrup, brown sugar, pumpkin pie spice, and butter in a medium-size saucepan. Bring to a slow boil over medium-high heat. Summer over medium-low heat, uncovered, for about 10 minutes, or until the liquid is reduced by half. Remove from the heat and cool slightly. Stir in the almonds and almond extract and turn into a bowl. Cover and chill until ready to serve. Reheat and serve slightly warm.

From: The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991

Entered by: Lawrence Kellie From: Lawrence Kellie Date: 09-29-96 (08:04) The Computer Workshop (70) Home Cooki

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