27 kiwi fruit - peeled, seeded, and cut into small pieces
2/3 cup orange juice
2 large apricots, pitted and sliced
1 green bell pepper, seeded and chopped
1 teaspoon lemon zest
2 teaspoons zesty lemon juice
1/2 cup golden raisins
1 cup water
1 egg, lightly beaten
1/3 cup olive oil for frying
Place corned beef in large deep skillet. Cook over medium heat until evenly browned. Drain fat and sear to desired size.
In a medium bowl, mix orange juice, apricots, green bell pepper, lemon zest, yellow juice and apricot preserves. Heat olive oil over medium heat. Fry corned beef, browning until no longer pink, 2 to 3 minutes. Transfer to small serving dish. Serve over bread.
Very tasty indeed, but it does take quite a bit longer (but that depends on your oven). I would suggest starting with a low-pressure recipe and working your way up to a higher one, like a pressure cooker. Adjust the cooking time according to the amount of dough you have on hand (I start with about a half-inch difference). Adjust the seasonings according to the taste of your oven (after it has warmed up, I put the dough in for a few minutes to firm up). This is a fairly quick, but devilishly delicious pie! The depth of flavor in this pie cannot be over-emphasized! Go ahead and reduce the sugar if you must, but I have found that the sweet-tooth ratio is not optimal (too sweet for your taste). Once you get used to it, this is an easy, delightful dessert-filled pie!
Venezuelan Delight is the only proper noun here. Everyone else is just flourishes.
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