Triple Sec Apricot Bars
You can find almond icing in bulk food stores and supermarkets.
Servings: 24
Ingredients:
Photo: Triple Sec Apricot Bars
| Nutritional Info | |
| Per bar: about | - |
| cal | 187 |
| pro | 2 g |
| total fat | 8 g |
| sat. fat | 3 g |
| carb | 29 g |
| fibre | 2 g |
| chol | 30 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 6% |
| vit A | 13% |
| vit C | 2% |
| folate | 3% |
-
2 cups (500 mL) slivered dried apricots
1/4 cup (50 mL) Triple Sec or orange juice
1/4 cup (50 mL) butter, softened
1/2 cup (125 mL) granulated sugar
2 eggs
1 tsp (5 mL) grated orange rind
1/2 cup (125 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
Pinch salt
1 cup (250 mL) sliced almonds
1 tbsp (15 mL) corn syrup
Icing:
1/2 cup (125 mL) almond icing
1/4 cup (50 mL) butter, softened
2 cups (500 mL) icing sugar
2 tbsp (25 mL) whipping cream
1 tsp (5 mL) grated orange rind
Preparation:
Line 9-inch (2.5 L) square metal cake pan with parchment paper; set aside.
In small saucepan, cover and simmer apricots in Triple Sec over medium-low heat, stirring twice, until plump and liquid is absorbed, about 5 minutes. Let cool.
In large bowl, beat butter with sugar until combined. Beat in eggs, 1 at a time; beat in orange rind. In small bowl, whisk together flour, baking powder and sa< pour over egg mixture and stir to blend. Stir in almonds and apricots. Scrape into prepared pan; smooth top.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack. Brush with corn syrup.
Icing: Between 2 sheets of waxed paper and stretching by hand if necessary, roll almond icing into 9-inch (23 cm) square; press onto base. Set aside.
In bowl, beat butter with half of the icing sugar, the cream and orange rind; beat in remaining sugar until smooth. Spread over almond icing; cover and refrigerate for 4 hours. (Make-ahead: Wrap and store in airtight container for up to 5 days or freeze for up to 3 weeks.) Cut into bars.
Additional Information
Source
Holiday Best: 2005
 |
For more ideas on cooking with Real Cream, click here |
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »