Anita Stewart

Some have asked for the recipe I spoke about on CBC Fresh Air this a.m.

Apricot – Maple Vinaigrette

This is my new fave for any greens.

Now it’s peach season, they’re going to be on my list to try…they’ll last till September during which time I’ll puree a few with a bit of ascorbic acid and freeze in smallish bags. Just finished doing the same with a small basket of Vineland apricots.

6- 7 ripe apricots…halved – DON’T peel ’em

½ cup maple syrup

½ cup cider vinegar

2 tsps coarse Dijon-style mustard

1 tsp salt

½ – 1 tsp coarse black pepper

2 tbsps grated orange rind

½ cup orange juice

1 ¼ cups canola oil

Combine all except oil in a food processor and let ‘er rip. When it’s pureed add oil and whiz around till it’s wonderfully fragrant and relatively smooth.

Makes about 3 ½ to 4 cups.

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