Unicorn (Unicorn@Indenial.com)
Tue, 23 Mar 1999 10:45:59 -0500
Now this is my kind of joke. Thanks to Robert in Phoenix for today's
food funny.
One afternoon a waiter served a bowl of chicken soup to an elderly
gentleman. As he turned away to return to the kitchen the customer
stopped him, calling: "Waiter!"
WAITER: "Yes,sir, is there something wrong?"
CUSTOMER: "The soup. Taste it."
WAITER: "I beg your pardon, Sir."
CUSTOMER: "Taste it."
WAITER: "But, Sir, I can assure you that the soup is excellent."
CUSTOMER: "Taste it."
WAITER: "Sir, the soup was made this morning of the finest ingredients."
CUSTOMER: "Taste it."
WAITER: exasperated, "All right, Sir, I'll taste it." Then
after a pause he said, "Where is the spoon?" To which the customer
replied triumphantly, " Ah ha!!"
Today's recipe can be made with just about any fruit, fresh or canned.
In Greece, where fresh apricots are more plentiful than in most parts
of the world, only fresh will do. I have modified the recipe for the
benefit of those of us with easier access to canned apricots, but keep
in mind that fresh peaches, cherries, apples, or strawberries could be
substituted, along with an appropriate change of preserves.
Open-Face Apricot Pie
1 pie crust, frozen or made from your favorite recipe
2 Lbs (1 Kg) fresh or canned apricot halves, drained
1+1/2 cups (375 ml) apricot jam or preserves
1/2 cup (125 ml) sugar
2 Tbs (30 ml) melted butter
1/2 cup (125 ml) hot water
1/2 cup (125 ml) cognac (optional, substitute water)
Bake the pie crust in a 9 inch (22 cm) pie pan for about 15 minutes in
a preheated 350F (180C) oven, until it is about half baked. Spread
about 2 tablespoons (30 ml) of the apricot jam over the bottom of the
pie crust in a thin layer. Add the apricots and sprinkle them with
the sugar and drizzle with the melted butter. Return to the oven for
an additional 20 minutes. Dissolve the remaining jam in the hot water
and add the cognac. Pour this mixture over the apricots as soon as
the pie is removed from the oven and allow to cool to room temperature
before serving. Makes one 9 inch (22 cm) pie.
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