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6 ounces dried California apricots
1/2 cup water
1/2 teaspoon lemon zest
1 tablespoon butter
1 tablespoon sugar
1 tablespoon lemon juice
1 teaspoon almond liqueur
Pinch salt
20 wonton wrappers, thawed if frozen and covered loosely with a damp paper towel to prevent drying
1/4 cup melted butter
1/4 cup water
Sugared almonds, as an accompaniment, recipe follows
Maple Cream Sauce, as an accompaniment, recipe follows
To a medium saucepan, add apricots, water and lemon zest. Cover and bring to a boil. Reduce heat and simmer until the apricots are very tender and the liquid has reduced to about 2 tablespoons, about 10 minutes. Transfer the mixture to a food processor, and coarsely puree with the butter, sugar, lemon juice, liqueur, and salt.
Brush edges of wonton wrappers with water. Spoon 1 heaping teaspoon apricot filling into wonton wrapper. Fold and close, sealing edges by pinching them together. Place on a sheet pan lightly sprinkled with cornstarch.
Using a dry pastry brush, dust the dumplings free of cornstarch. Brush the bottoms of the dumplings with the melted butter and place in a non-stick pan. Add water and cover the pan, steaming the dumplings until they are translucent, about 5 minutes. Remove the wontons from the pan and sprinkle with Sugared Almonds. Serve with Maple Cream Sauce.
Sugared Almonds:
2 teaspoons butter
1/2 cup sliced almonds
2 teaspoons sugar
Melt butter in a skillet, add the almonds, and saute, stirring constantly, until lightly browned, about 3 minutes. Add the sugar and cook, stirring, until golden, about 1 minute.
Maple Cream Sauce:
1 1/2 cups heavy cream
1/4 cup maple syrup
1/4 cup light corn syrup
In a small heavy saucepan, combine the heavy cream with the maple syrup and the light corn syrup. Cook the mixture over moderate heat, stirring, until it is thickened and reduced by 1/3, about 5 minutes. Transfer the sauce to a bowl and serve at room temperature or chilled.
Dessert Wine Suggestion: A Southern Rhone Valley Muscat
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Other Recipes from this Episode
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