1.   Combine the preserves and water in a small saucepan and heat until preserves melt.

2.   In a small saucepan, heat chicken stock to boiling.

3.   In a small saucepan, melt the butter and add the orange zest and fresh mint, finely chopped.

4.   In small saucepan, combine condensed milk and chocolate chips to make filling.

5.   Meanwhile, in another small saucepan, combine pearl onions and sugar with water to cover barely.

6.   Melt the butter in a small saucepan and cook the onion until soft and transparent.

7.   Boil the liquid in a small saucepan to reduce it by half.

8.   Soften the butter mixture in a small saucepan.

9.   At the same time, pour cup of olive oil into a small saucepan and add the other half head of garlic.

10.   , cup salt Combine the vinegar, sugar and salt in a small saucepan over low heat, stirring until the sugar and salt dissolve.