Winter warmup: Sunny days are here again, thanks to dried summer stone fruit
By Wolfgang Puck, Tribune Content Agency
on
8 ounces (250 g) dried apricots
1/3 cup (85 mL) Grand Marnier
1/4 cup (60 mL) orange juice
Sugar dough (recipe follows), or store-bought frozen pastry for a double-crust pie, thawed
9 ounces (280 g) shelled pine nuts
1/3 cup (85 mL) sugar
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped orange zest
2 tablespoons apricot jam
Vanilla ice cream or whipped cream, for serving
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