Print
tip
For recipe video in French: https://youtu.be/CG7I92y5Sws
Ingredients
| 1 1/4 cups | granulated sugar, divided | 310 mL |
| 1 tbsp | pureed candied ginger | 15 mL |
| 1/4 cup | ground almonds | 60 mL |
| 30 oz | refrigerated biscuit dough | 850g |
| 4 | Ontario apricots, divided | 4 |
| 1/2 cup | butter | 125 mL |
Directions
1. Preheat oven to 350°F (175°C).
2. In a small bowl, mix together 1/2 cup (125 mL) sugar, candied ginger and ground almond. Quarter the biscuit dough and use your hands to roll quarters into 1” balls. Roll the dough ball in the sugar mixture, and place in a well-greased tube pan. Repeat until all biscuit dough has been used.
3. Purée two of the apricots. In a small saucepan over medium heat melt butter. Mix in 3/4 cup (175 mL) sugar and apricot purée. Simmer for 2 minutes and pour mixture over biscuits.
4. Dice the two remaining apricots and mix them into the biscuit dough balls. Lightly press dough into the pan.
5. Bake in oven for 35 to 40 minutes.
Nutritional Info
(per 1/6 of recipe): 462 calories; 6 g protein; 24 g fat (10 g saturated fat; 0 g trans fat; 40 mg cholesterol); 59 g carbohydrate (3 g fibre); 46 g sugars; 237 mg sodium; 213 mg potassium
This project is funded in part by the Greenbelt Fund and the Ontario Ministry of Agriculture, Food and Rural Affairs.
Try these other
great recipes
 |
Ontario Apricot and Brie Stuffed French Baguette |
 |
Coconut Shrimp with Ontario Apricot Dipping Sauce |
 |
Pork and Roasted Pears with Spinach Salad |
 |
Coronation Grape Moroccan Chicken |
 |
Barbecued Summer Fruit Gratin |
