|
Reserve 1 apricot half for garnish. Coarsely chop 2 apricot halves; set aside. In food processor bowl with metal blade or in blender container, puree remaining apricot halves with syrup; set aside. In small bowl, Combine cornstarch, ginger, dry mustard and water; mix well. In large skillet over medium high heat, melt margarine in oil. Cook turkey in margarine mixture for 4 to 6 minutes or until meat is no longer pink, turning once halfway through cooking. Remove to warm platter; keep warm. Add apricot puree to pan drippings in skillet; mix well. Stir in cornstarch mixture. Cook until thickened, stirring constantly. Stir in chopped apricot. Garnish with remaining apricot half and Bibb lettuce. 4 servings. Microwave directions: Prepare apricots as directed above. Prepare cornstarch mixture using 2 teaspoons cornstarch. In 12 x 8 inch (2 quart) microwave safe baking dish, microwave margarine on HIGH for 30 to 45 seconds or until melted. Omit oil. Dip turkey pieces in margarine; arrange in single layer in baking dish. Cover with waxed paper. Microwave on HIGH for 5 to 7 minutes or until no longer pink, rearranging pieces once during cooking. Remove to warm platter. Add apricot puree to pan drippings; stir in cornstarch mixture. Microwave uncovered on HIGH for 3 to 4 minutes or until thickened, stirring once halfway through cooking. Stir in chopped apricot. Continue as directed above. Tip: Six fresh apricots can be substituted for 8.75 ounce can apricot halves. To prepare sauce using fresh apricots, coarsely chop one pitted apricot; set aside. In food processor bowl with metal blade or in blender container. Puree 4 pitted apricots with 1/4 cup water and 2 tablespoons honey; set aside. Continue as directed above.
|
