Even as a child, MARY AU was an unabashed lover of music as well as of food. Her mission is to make classical music part of the fabric of everyday life, in settings where both audience and artist can share in the joy of live music.

Feel free to view Mary's music biography, performance schedule, and repertoire lists.


Pork Stew with Dried Apricots and Prunes

Pork Stew with Dried Apricots and Prunes

Adapted from Saveur Magazine, December 2005

As the apricots and prunes cook, some of them will fall apart and thicken the sauce. Serve this stew accompanied by boiled potatoes, buttered and garnished with chopped parsley, if you like.

Serves 6-8.

   3 lbs. boneless pork shoulder, trimmed and cut into 1" pieces
   Salt and freshly ground black pepper
   6 tbsp. vegetable oil
   6 carrots, peeled, trimmed, and sliced crosswise
   4 tbsp. tomato paste
   1 cup dried apricots
   1 lb. white boiling onions, peeled, each cut into 6 wedges
   1 cup pitted prunes (soak in 1/2 cup of sherry or calvado liquour until softened, then cut in half)


1. Season pork with salt and pepper.

2. Heat 3 tbsp. of the oil in a large heavy bottomed pot over medium high heat. Add pork and cook, stirring occasionally until meat releases its juices and is no longer pink all over, about 5 minutes.

3. Stir in tomato paste and 5 cups of water, then add apricots. Bring to a boil, reduce heat to medium low, and gently simmer, uncovered, for 45 minutes. Meanwhile, heat remaining oil in a large skillet over medium-high heat.

4. Add onions and cook, stirring often, until deep golden brown, about 15 minutes. Set onions aside.

5. Add onions and prunes to stew and continue to simmer over medium-low heat until pork is tender and sauce has thickened, about 30 minutes more. Adjust seasonings.

Note: You can use this recipe with chicken but for my taste, pork is better. If you use chicken, shorten the cooking time since overcooked chicken feels like eating rubber. Also, dried apricot and prunes will add sweetness to the stew. If it is too sweet, add a little of balsamic vinegar to the stew.


Back to recipes page...