Ingredients:
1/2 kg mini hemstitch, washed and without the tips
6 apricots segments
25 g sliced almonds, toast
1 tsp fresh tarragon
Parsley chopped
Salt and pepper
Dressing:
2/3 cup olive oil
3 tbsp white wine vinegar
1 tsp mustard
1/4 tsp sugar
Salt and pepper
Preparing:
Cook the hemstitch in boiling water for 3 minutes, remove from water and refresh with cold water.
Dry and place in a large bowl.
Add the apricots gores, herbs, salt and pepper.
Bathe with the dressing.
Dressing:
Mix all ingredients except olive oil.
Add olive oil slowly and mix.
Ingredients:
4 turkey brests
115 g ready-to-eat- dried apricots
2 tbsp clear honey
2 tsp Chinese five-spice powder
1 tsp sesame oil
4 scallions, to garnish
2 shallots, thinly sliced
Preparing:
Preheat the grill.
Cut a long slit in the fleshy side of each turkey breast to make a pocket.
Divide the apricots and shallots between the pockets and secure with skewers.
Mix honey and sesame oil and brush all over the turkey.
Sprinkle with the five-sipce powder.
Make a few cuts lenghtwise down the stem of each scallion, to make the garnish.
Place in a bowl of ice-cold water and leave until tassels open out.
Drain well before using.
Cook the turkey over medium-hot coals for 8 minutes on each side.
Remove the skewers, tranfer toa large plate and granish with scallion tassels.
Ingredients:
3 cups sparkling water or champagne, chilled
3/4 cup apricot nectar, chilled
3/4 cup pink grapefruit juice cocktail, chilled
12 ounce orange-tangarine juice concentrate, thawed and undiluted
Preparing:
Combine the apricot, grapefruit and orange-tangarine juice in a pitcher and chill.
Add sparkling water.
Serve inmediatly over ice.
