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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

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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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(c) 2018 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

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