1½ pounds Brussels sprouts
2 cups chicken broth
½ cup melted butter
4 tablespoons apricot liqueur *
2 tablespoons Panko (Japanese bread crumbs)
6 slices of crisp cooked bacon, crumbled
½ teaspoon salt
Freshly ground pepper
Simmer Brussels sprouts in chicken stock over medium heat until tender. Drain. Mix sprouts with butter, liqueur, salt and pepper, to taste. Top with Panko and bacon. Broil until golden and crisp. Serve warm.
* You can make your own apricot liqueur with our recipie from Karen Atkins.