27 kiwi fruit - peeled, seeded, and cut into small pieces
2/3 cup orange juice
2 large apricots, pitted and sliced
1 green bell pepper, seeded and chopped
1 teaspoon lemon zest
2 teaspoons zesty lemon juice
1/2 cup golden raisins
1 cup water
1 egg, lightly beaten
1/3 cup olive oil for frying
Place corned beef in large deep skillet. Cook over medium heat until evenly browned. Drain fat and sear to desired size.
In a medium bowl, mix orange juice, apricots, green bell pepper, lemon zest, yellow juice and apricot preserves. Heat olive oil over medium heat. Fry corned beef, browning until no longer pink, 2 to 3 minutes. Transfer to small serving dish. Serve over bread.