And so my season at work is coming to near end, I made a little parting gift to the awesome managers and supervisors who made sure they got my back and encouraged me in every step of the way that I did my job well. I was blessed with such very nice supervisors.
I got this recipe from Dec. 2011 issue of Food Network Magazine. It's called Vanilla Apricot (scroll down for recipe)
Just when I thought I got all the ingredients in hand...guess what? I didn't have lemon zest! But hey.. I got a mango and lemon juice.
I did the recipe as said, but I added mango and a teeny tiny bit of shredded ginger and lemon juice.
Great topping for vanilla ice cream, or mix a little with balsamic vinegar for salad dressing or just plan spread for bread or cracker!
Great topping for vanilla ice cream, or mix a little with balsamic vinegar for salad dressing or just plan spread for bread or cracker!
After cooling down, I divided them into small jars and packaged it! I got this awesome free printable tags in this link.
Vanilla Apricots
Bring 3 cups of sugar, 1/2 cups of water, 3 strips of lemon zest and I split of vanilla bean to a simmer, stirring. Add 3 cups of dried apricots; cook 10 minutes. Let cool, then divide among jars.
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Yum! And it looks so pretty :)
ReplyDeleteThanks for sharing.
Hugs,
Stephanie
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Yum! I like the idea of using it for salad dressings. Seems simple to make. Found you from Adorned from Above's blog hop.
ReplyDeleteLooks delicious and beautiful! Thanks so much for sharing at Wednesday's Adorned From Above Blog Hop.
ReplyDeleteDebi and Charly @ Adorned From Above
Bethany @ Whistle and Ivy
Looks delicious! Do you know if you can substitute vanilla extract for the vanilla bean?
ReplyDeleteI think you could but i never tried it. Don't be afraid to experiment ;) Real vanilla bean makes a difference though.
DeleteThis looks really good. I've made this one with pineapple before, and yum!
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