Apricot cream topping

Yield: 1 servings

Measure Ingredient
4 tablespoons Sugar
5 tablespoons Cake flour
1 dash Salt
4 tablespoons Apricot juice; canned
1 cup Apricot pulp; use cand fruit
2 tablespoons Lemon juice
1 cup Cream; whipped

Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 c.

pulp and add gradually to flour mixture, stirring until blended.

Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice.

Chill. Fold in cream. Makes 3 cups.

Similar recipes