Apricot Pecan Pata
Ingredients
18 ounces canned apricots — purée
2 cups water
1/2 cup sugar
1 tablespoon cornstarch
3 tablespoon Cointreau
1 pound pecans — chopped
Cooking Instructions
Drain and puree apricots. In heavy saucepan, bring apricot puree, water, and sugar to a boil for 5 minutes.
Dissolve cornstarch in a cup of cold water. Add to syrup, bring to a boil and cook for 1-2 minutes. Stir in Cointreau or other orange liqueur. Stir in pecans to make a paste.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)