City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Apricots Soaked in Brandy with Green Peppercorns Wrapped in Pancetta
Nov/Dec 2011

From Chris Halpin

2 t. canned green peppercorns

48 dried apricots

1/2 c. good brandy

24 slices pancetta, thinly sliced

48 6” bamboo skewers

Place the peppercorns on a chopping board and crush them into a rough paste with the side of your knife. Bring the peppercorns, apricots and brandy to a boil in a small pot over medium-high heat, then remove from the heat. Let the apricots cool for at least 30 minutes, stirring from time to time. Allow the brandy to be fully absorbed before starting to wrap the apricots. Wrap each apricot with half a slice of pancetta and then skewer it. Arrange the skewers on a parchment-lined baking sheet. Place them in the freezer, covered in plastic wrap, for 24 hours before transferring to an air-tight container.

To cook the skewers, preheat the oven to 400°F. Remove them from the freezer and arrange on a parchment-lined baking sheet and bake for 15 to
20 minutes.

Appetizers, Starters and Breakfasts