Apricot-Pineapple Filling D.Breads and Sweet Doughs No.043
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|Yield: 3 Portions Each Portion: Quarts|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Oranges | 6OZ| 1.00 EA | 1. Cut unpeeled orange into |
|Apricots, Canned | 3LB | 1.50 Qrt | quarters; remove seeds. |
|Pineapple, Canned | 3LB 4OZ| 1.50 Qrt | 2. Grind apricots and orange |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | quarters together. |
|anulated | | | 3. Combine ground mixture with |
| | | | pineapple and sugar. |
| | | | 4. Bring to a boil; reduce heat; |
| | | | simmer 25 to 30 minutes; stir |
| | | | often. Cool. |
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NOTE: 1. This filling may be used in a variety of sweet dough prod-
ucts. See Recipe Card D-G-7, Guide for Sweet Dough Make-Up.
2. Juice drained from apricots may be used in gelatin salads
and fruit drinks.
3. In Step 2, 3-No. 2 1/2 cn canned apricots, drained may be
used.
VARIATION
1. APRICOT PINEAPPLE FILLING (DRIED APRICOTS: Follow Step 1.
In Step 2, omit canned apricots, use 1 lb 8 oz (4 1/2 cups)
dried apricots. Soak in 4 1/2 cups cold water overnight. DO
NOT DRAIN. Grind together with orange quarters. In Step 3,
increase sugar to 4 lb (9 2/3 cups). Follow Step 4.