Path Valley Apricots, Delicious!

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Eating lots right now– Brief season…  The board they are sitting on was made by the talented Margaret Boozer, it’s from Darryl Carter’s store on 9th Street, NW in DC.

I will serve them for dessert tonight with frozen coconut and candied almonds.

Frozen Coconut

1 cup young coconut water, 1 cup young coconut meat, 3 cups coconut milk, 1/4 cup plus 2 tablespoons coconut butter, 1/2 cup agave nectar, 1 teaspoon himalyan salt

  1. Combine all the ingredients in a high speed blender.  Adjust sweetness to your liking.
  2. Chill and freeze in an ice cream maker.
Candied Almond
 

1 cup almonds, 2 tablespoons honey, large pinch of sea salt, large pinch of sugar

  1. Preheat oven to 350 degrees.
  2. Combine all  ingredients on a baking sheet and place in oven.  Cook stirring often until golden brown, about 10 minutes.
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This entry was published on July 19, 2013 at 2:49 pm and is filed under Darryl Carter, Margaret Boozer, Path Valley Cooperative, Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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