Roasted Apricot-Pecan Syrup
Recipe information
Yield
Makes about 2 cups
Ingredients
1/2 cup sugar
8 dried apricots
1 cup pure maple syrup
1/8 teaspoon ground cinnamon
1/2 cup pecans, toasted (page 250) and coarsely chopped
Preparation
Step 1
Combine 1 cup water and the sugar in a small saucepan and bring to a boil over high heat. Cook until the sugar is completely melted, 2 minutes. Remove from the heat, add the apricots, and let sit at room temperature for at least 30 minutes.
Step 2
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 3
Remove the apricots from the syrup with a slotted spoon and place in a single layer on the baking sheet. Roast in the oven, turning once, until light golden brown, about 12 minutes. Remove from the oven and let cool before slicing into thin strips.
Step 4
Pour the syrup into a small saucepan and bring to a simmer over low heat. Stir in the apricots, cinnamon, and pecans. Serve warm.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
