TURKEY BREAST WITH DRY FRUIT
* 3 lb turkey breast
* 1/4 teaspoon paprika
* 1/4 teaspoon ground cloves
* salt
* black pepper, freshly grated
* 1/3 cup dried apricots, coarsely chopped
* 1/3 cup dried pears, coarsely chopped
* 3 tablespoons golden raisin
* 1 - 1/2 cups dry white wine
* 1 tablespoon butter
* 2 tablespoons extra-virgin olive oil
* 1 - 1/2 cups chicken broth
* 1/3 cup dried apricots, whole
* 1/3 cup dried pear halves
* 3 tablespoons golden raisin
* 1/3 cup chestnuts
* 1/3 cup walnuts
* 2 cloves
* 2 bay leaves
* 1 tablespoon corn starch
* 1/4 teaspoon paprika
* 1/4 teaspoon ground cloves
* salt
* black pepper, freshly grated
* 1/3 cup dried apricots, coarsely chopped
* 1/3 cup dried pears, coarsely chopped
* 3 tablespoons golden raisin
* 1 -
* 2 tablespoons extra-
* 1/3 cup dried pear halves
* 3 tablespoons golden raisin
* 1/3 cup chestnuts
* 1/3 cup walnuts
* 2 cloves
* 2 bay leaves
* 1 tablespoon corn starch
* Butterfly the turkey breast cutting almost all the way through.
* Open flat and flatten slightly by pounding with a meat pounder.
* Rub on the surface of the meat the paprika, ground cloves, salt, and black pepper.
* Place in a dish and set aside in the refrigerator.
* In a small saucepan combine the wine, 1/3 cup apricot, 1/3 cup pear, and 3 tablespoons raisins. Bring to a boil, reduce heat to low, and simmer until the fruit is tender.
* Remove from heat. With a slotted spoon remove the fruit from the saucepan, and reserve the wine.
* Spread uniformly the fruit on the turkey breast, roll up enclosing into a spiral shape, and tie with a kitchen string. Season with salt and black pepper.
* In a sauté pan over medium heat put butter and extra-virgin olive oil. When the butter starts foaming, add the turkey breast and brown on all sides uniformly.
* Turn heat to high, add the reserved wine, and let the wine evaporate.
* Turn heat to medium-low; add the broth, 1/3 cup whole apricot, 1/3 halved cup pear, 3 tablespoons raisins, chestnuts, walnuts, cloves, and bay leaves. Simmer for about 45 minutes to one hour until the turkey is thoroughly cooked, turning the meat occasionally. * Add a small quantity of broth if the sauce is too dry.
* Remove the turkey breast from the pan, and set aside to cool at room temperature.
* Discard bay leave and clove, remove dry fruit from the pan.
* Turn the heat to medium-low. Dissolve the cornstarch in few tablespoons of water. Add the cornstarch to the pan and stir to dissolve, until the sauce is thicker.
* Remove the string, slice the turkey breast when is lukewarm, and serve it accompanied by the warm sauce and fruit.
* Open flat and flatten slightly by pounding with a meat pounder.
* Rub on the surface of the meat the paprika, ground cloves, salt, and black pepper.
* Place in a dish and set aside in the refrigerator.
* In a small saucepan combine the wine, 1/3 cup apricot, 1/3 cup pear, and 3 tablespoons raisins. Bring to a boil, reduce heat to low, and simmer until the fruit is tender.
* Remove from heat. With a slotted spoon remove the fruit from the saucepan, and reserve the wine.
* Spread uniformly the fruit on the turkey breast, roll up enclosing into a spiral shape, and tie with a kitchen string. Season with salt and black pepper.
* In a sauté pan over medium heat put butter and extra-
* Turn heat to medium-
* Discard bay leave and clove, remove dry fruit from the pan.
* Turn the heat to medium-