Plum pudding to be served at the dinner. (Anacleto Rapping / LAT)
Total time: 1 hour, 10 minutes
Servings: 12
Note: From executive chef Terry Sheehan at the Ahwahnee hotel.
Ahwahnee apricot sauce
2 (15.25-ounce) cans peeled apricots in heavy syrup
3/4 cup brandy
3/4cup apricot jam
2 cinnamon sticks
1 vanilla bean, split in half
3 cloves
1( 1/4-inch) slice of fresh ginger
1. Place the apricots and syrup in a blender and blend until smooth.
2. Combine the apricot purée, brandy, apricot jam, cinnamon sticks, vanilla bean, cloves and ginger in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer until the mixture thickens and the color darkens slightly, about 15 minutes.
3. Strain out the spices and cool.
Pudding
1/2 cup butter, softened
3/4 cup sugar
5 eggs
1/2 cup currants
1/2 cup golden raisins
Servings: 12
Note: From executive chef Terry Sheehan at the Ahwahnee hotel.
Ahwahnee apricot sauce
2 (15.25-ounce) cans peeled apricots in heavy syrup
3/4 cup brandy
3/4cup apricot jam
2 cinnamon sticks
1 vanilla bean, split in half
3 cloves
1( 1/4-inch) slice of fresh ginger
1. Place the apricots and syrup in a blender and blend until smooth.
2. Combine the apricot purée, brandy, apricot jam, cinnamon sticks, vanilla bean, cloves and ginger in a medium saucepan over medium heat and bring to a boil. Reduce the heat and simmer until the mixture thickens and the color darkens slightly, about 15 minutes.
3. Strain out the spices and cool.
Pudding
1/2 cup butter, softened
3/4 cup sugar
5 eggs
1/2 cup currants
1/2 cup golden raisins
