Apricot Pork Fricassee

 

 

1 cup dried apricots OR 3/4 cup apricot preserves

2 lbs. pork, boned and cubed

2 table. olive oil

3 table. butter

1 medium onion, diced

1 table. fresh chives or green onion, chopped

1 cup beef or chicken broth

1 cup white or red wine (choice of favorite)

1/2 tea. dried mint

1/2 tea. dried dill

Salt/pepper, to taste

2 tea. honey

1 table. vinegar (your favorite)

1 table. cornstarch

 

 Cover the dried apricots in water and soak for 1 hour. Drain and chop.

Season the pork cubes with season with salt/pepper. Cook the pork cubes in the olive oil, and 2 table. of the butter on medium heat then cook until the pork is fully cooked. Stir in the onions, chives, broth and wine and saute 5 minutes. Add in the stir in the mint, dill, honey, vinegar and apricots/preserves. Simmer on low heat for 2 hours. 

Mix the cornstarch with the 1 table. of water into a slurry. Add the slurry to the apricot sauce and mix until thickened. If too thick, add more wine or water. If too thin make another slurry to add to the sauce. 

Serve warm. Great over rice.

Variations: Use beef, chicken or lamb.

Source: A Kitchen Witch's Cookbook