Green Beans in Apricot Sauce
This sounds strange, but it is
really good and I have made this many times to rave
reviews.
1 11 1/2 ounce can of pineapple
juice
1/4 cup rice vinegar
1/4 cup chopped, dried apricots
1 1/2 lbs. slender green beans,
trimmed
4 Tbsp. chopped pistachios
1 1/2 ounces feta cheese*
Boil the juice in a medium
saucepan until reduced to 2/3 cup, about 7 minutes.
Mix in vinegar and apricots. Let stand until apricots soften, about 15 minutes.
Puree mixture in a blender,
season to taste with salt and pepper and let cool. (This can be done a day
or
two ahead.) Cook green beans in a large pot of boiling salted water until
crisp tender,
about 5 minutes.
Drain, cool in ice water and drain again. Pat beans dry with paper towels.
(This can also be done a day ahead, cover and refrigerate)
Place beans in a large bowl and
toss with the sauce to coat. Pile in the middle
of a platter and top with pistachios and crumbled feta cheese. Pass any leftover
sauce on
the side.
*Notes:
If you use White Stilton with Mango and Ginger, available at
iGourmet.com!
you will turn what
is already an outstanding side dish into the talk of dinner.
