1-1/2 cups sugar
1-1/2 cups water
3 cups finely grated fresh coconut
6 tablespoons unsalted butter, cut into
small bits
2 eggs plus 1 egg yolk, lightly beaten
1/8 teaspoon vanilla extract
2 tablespoons apricot jam
1 baked short-crust pastry pie
shell
8 strips candied citron, 1" long by 1/8 " wide
Combine the sugar and water in a small saucepan and bring to a boil over high heat, stirring until the sugar dissolves. cook briskly, undisturbed, until the syrup reaches a temperature of 230 degrees F on a candy thermometer.
Remove the pan from the heat, add the coconut and butter, and stir until the butter is completely melted. Let the mixture cool to room temp, then vigorously beat in the eggs and vanilla.
Preheat the oven to 350 degrees F. In a small pan, melt the apricot jam over low heat, stirring constantly. Rub the jam through a fine sieve, and brush the jam evenly over the bottom of the baked pie shell.
Pour the coconut mixture into the pie shell, spreading it smoothly. Bake for about 40 minutes. Filling should be firm and golden brown. Before serving, arrange the thin strips of citron in a sunburst pattern in the center of the pie. Serve warm or at room temperature; can be accompanied by whipped cream.
1-1/2 cups dried apricots, coarsely chopped
1-1/2 cups dried peaches, coarsely chopped
1-1/2 cups dates, finely chopped
1-1/2
cups raisins
2 cups chopped onions
1-1/2 cups malt vinegar
1/2 cup water
1 cup sugar
1 tablespoon minced garlic
1 tablespoon mustard seeds,
crushed and ground
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 tablespoon
salt
In a large enameled saucepan, combine the all of the ingredients. Bring to a boil over high heat, stirring frequently. Reduce the heat to low and simmer, partially covered, for about 1 hour. Chutney should be thick enough to hold its shape.
2 pounds lamb, cut into 1" pieces
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
Salt,
pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind
paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2
cup dry sherry
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic. Season with salt and pepper, and toss.
In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2-3 days.
One day before preparing the sosaties, combine the dried apricots and sherry in a small bowl, cover, and let sit overnight in the refrigerator.
Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over charcoal until browned on all sides. Serve with heated reserved sauce.