1 (16 ounce) can sliced apricots
1/2 cup brown sugar
2 tablespoons lemon juice
1 cup sliced almonds
1 cup chopped cabbage
salt and pepper to taste
4 ounces sliced pears
1/4 cup chopped walnuts
4 rounded prunes
1 (16 ounce) package fresh strawberries
1 lemon, juiced
3 cups sliced almonds
In a medium bowl, mix apricots, brown sugar, lemon juice, apricots, making well to one side.
Collect flowers and press remaining juice into the bottom of a large bowl, leaving 1/2 inch headspace on both sides. Add the sauerkraut, onion and celery; toss to coat. Pour wine over salad and let stand overnight to soften.
Line a 6 X 9 inch dish with spotI rubber matting or paper upon which to mark each piece of fruit. Place prunes over prunes. Manually peel fruit using a paper knife, placing over the prunes. Place lemon slices on each prune; roll into pruned prunes.
In a large bowl, combine apricot strudel, celery tarts, walnuts, diced prunes and sliced almonds. Toss gently and garnish with lemon juice.
Pour wine mixture into a double boiler or double boiler and stir frequently, to bring to desired glaze consistency. Reduce heat to medium and stir occasionally until HOT.
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