Ingredients: For the sauce: 1 can (15 ounces) apricot halves 2 tablespoons oil 4 green onions, thinly sliced 2 tablespoons flour 4 teaspoons Madras curry powder 1/2 cup oyster liquor (natural oyster juices) 1/2 cup water 1/3 cup light cream 3 tablespoons finely chopped dry-roasted cashews 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 12 thin slices bacon, cut in half 24 shucked oysters Directions:1. To make sauce, strain apricot halves, reserving syrup. Finely cube apricots; set aside. Heat oil in saucepan; add green onions and sautй 2 minutes. Add flour and curry powder; cook 2 minutes. Add reserved apricot syrup, oyster liquor, water, and light cream. Simmer 18 minutes. Add cubed apricots and cashews; simmer 2 to 3 minutes. Remove from heat. Stir in salt and pepper. 2. In large skillet partially cook halved bacon slices for 2 minutes. Drain and cool. Wrap each oyster with one half-slice of bacon. Place wrapped oysters on six 12-inch skewers. Place skewers in center of cooking grate. Grill 6 to 8 minutes, turning once halfway through grilling time. 3. Serve kabobs with sauce for dipping. |