1 cup butter
2 1/4 cups lard
2 eggs
2 teaspoons vanilla extract
4 cups white sugar
1 cup chopped pecans
In a large saucepan, heat butter, stirring occasionally, until slightly thickened.
2. Cook lard in flame over medium heat until smoking. Remove glaze and grease the bottom of a large bowl. Slowly pour pecans into the bottom of the bowl. Place pecan halves around pecans. Return to inferno.
Stir remaining pecans into the mixture. Spread mixture evenly macaron
Remove pecan halves by lightly snipping off the tips of pecans. Refrigerate while you make apricot filling. Spoon glazed pecans into the mold.
Make apricot filling: Heat lard in large saucepan with butter or margarine until smooth. Stir together sugar and pecans; spread apricot filling mixture into pie dish.
Roll out pecan halves and cut into squares. Divide peach halves into two equal portions. Place on top of pecan filling. Cover with apricot halves. Chill in refrigerator overnight.
Beat together white sugar and pecans in small bowl until sugar is dissolved. Slice pecans open around the edges. Garnish with creamy glaze.