Hi Diane,

This calls for puree of apricot, but I think apricot preserves would work just fine. And as for the ginger I would just use fresh grated. I hope you find what you're looking for!

Curried Apricot Satay
Servings: 6 appetizers or 3 entrees
Preparation time: 30 minutes

1 pound beef sirloin steak or boned, skinned chicken breasts, cut into 3-inch strips
12 bamboo skewers, soaked in water for several hours
4 ounces The Perfect Purée All Apricot, thawed
2 ounces creamy peanut butter
2 tablespoons packed brown sugar
2 teaspoons The Perfect Purée Sweet or Savory Ginger, thawed
1 to 2 teaspoons curry powder
1/8 to 1/4 teaspoon bottled hot pepper sauce, or to taste

Method:

Preheat broiler or barbecue grill. Thread two strips of meat, ribbon-like, on each skewer; place on a lightly oiled broiler pan or grill. Broil or grill for 5 to 8 minutes, turning once.

Meanwhile, in food processor or blender place All Apricot, peanut butter, brown sugar, ginger, curry powder, and hot pepper sauce. Cover and process until smooth.

Serve skewered beef or chicken with small bowls of the sauce for dipping. If serving as a main course, serve with rice. Sauce recipe can be doubled.

Serving Suggestions:

Thread chunks of fresh peaches, nectarines, or plums on separate skewers and grill just until heated through to serve along with the meat and sauce.