this is from a shortcuts cookbook put out by the australian meat & livestock corporation. the sauce has a lovely tang and it's a good way to use up leftover apricot nectar.
my auntie heather in new zealand, has been making this recipe for as long as i can remember and people have been demanding the recipe for that long too... now it was my turn to request this treasure, because it's my most favourite beet / beetroot recipe e
toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. i've also included a lovely rosewater variation. reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of germany. delicious!
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