"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Woodford Reserve Baked Apricots, by Debbie Brown, is from Hanigan Taste of Home,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 cups canned apricot halves, well-drained (very important or dish is too soupy) 1 1/4 cups brown sugar, packed 1/4 cup Woodford Reserve bourbon 2 cups crushed Ritz crackers 1 stick butter, melted
Preheat oven to 325º. Spray a large casserole dish with non-stick cooking spray. Spread well-drained apricots in the dish. Sprinkle the brown sugar over the apricots. Drizzle the bourbon over the sugar and apricots. Combine melted butter and Ritz crumbs and sprinkle the mixture over the apricots. Bake at 325º for 25-30 minutes. Serves 12-15 people. Recipe can be halved by cutting all ingredients in half, but cooking time would remain the same.
This goes very well with the Orange-Chili Glazed Pork Loin
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