Apricot Martini
Trinity Fruit
APRICOTS
2 tablespoons butter
4 cups halved and pitted
Trinity Fruit apricots
2 cups sugar
3 tablespoons cornstarch
CRUST
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/3 cup vegetable shortening
2 egg whites, divided
3-4 tablespoons
ice-cold water
1/2 teaspoon white vinegar
1/2 pint heavy
whipping cream
1/4 cup confectioners’ sugar
Fresh mint sprigs
Light corn syrup
4 tablespoons sugar
4 martini glasses
To prepare the apricots, melt butter in a medium
saucepan over medium heat. Add apricots. Mix sugar
and cornstarch together and stir into the apricots.
Cook, stirring, until thickened and apricots are soft.
Preheat oven to 450°F.
To prepare the crust, combine flour, salt and sugar in
a bowl. Use a pastry blender to cut shortening into
dry ingredients until the mixture resembles small
peas. In a separate bowl, combine 1 egg white,
water and vinegar. Pour into the dry mixture and stir
to form a ball. Roll out the dough on a floured board.
Cut into 8 shapes with a cookie-cutter.
Place cut-out shapes on an ungreased cookie sheet
and brush with egg white.
Bake for 5 minutes, or until golden brown.
Beat cream and confectioners’ sugar in a bowl until
it forms peaks.
Brush mint leaves with corn syrup, then sprinkle
with sugar.
To serve, place 5 or 6 warm apricots in each martini
glass. Add 2 baked shapes. Top with whipped cream
and a mint sprig. Makes 4 servings.
Created by Lisa and Patricia White.
Black and Blue Party Trifle
Sun Belle
2 boxes vanilla instant
pudding mix
( 3. 4 ounces each)
4 cups milk
1/4 cup orange juice
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 16-ounce pound cake
18 ounces Sun Belle*
blackberries ( 4 cups),
plus more for garnish
24 ounces Sun Belle*
blueberries ( 5 cups),
plus more for garnish
1 14- to 15-ounce aerosol
can whipped cream
Fresh mint, for garnish
Prepare pudding according to package directions,
using milk.
Mix orange and lemon juices with vanilla.
Cut cake into 1/2-inch cubes (about 120 pieces).
Layer a third of the cake pieces in the bottom of a
4-quart glass bowl. Spoon a third of the juice mix
over cake. Scatter a third of berries over the moistened cake, placing berries along outer edge of bowl
to highlight layering. Spread a third of pudding over
berries. Spray a 1-inch layer of whipped cream over
berries. Repeat with 2 more layers.
Decorate the final whipped cream layer with berries
and mint sprigs. Makes 16-24 servings.
Tips: If the bowl flares out, use less cake and
pudding in the first layer and more in the third.
Alternatively, spoon prepared trifle into stemmed
glasses for an elegant presentation.
Brands may vary by region; substitute a similar product.
