Apricot Pecan Pate

• 18 ounces canned apricot puree
• 2 cups water
• 12 cup sugar
• 1 tablespoon cornstarch
• 3 tablespoons Cointreau liqueur
• 1 lb pecans, chopped

1. Drain and puree apricots.
2. In heavy saucepan, bring apricot puree, water, and sugar to a boil for 5 minutes.
3. Dissolve cornstarch in a cup of cold water.
4. Add to syrup, bring to a boil and cook for 1-2 minutes.
5. Stir in Cointreau or other orange liqueur.
6. Stir in pecans to make a paste.

apricot puree, water, sugar, cornstarch, liqueur, pecans

Taken from www.food.com/recipe/apricot-pecan-pate-96888 (may not work)