Apricot cobbler with custard sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | packs | (6oz ea) dried apricots, cut in half |
| 4 | cups | Water |
| 2½ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Almond extract |
| 2 | tablespoons | Almond liqueur (optional) |
| 15 | ounces | Pkg. refrigerated piecrusts |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Sliced almonds |
| 3 | larges | Eggs |
| ¼ | cup | Sugar |
| 1 | pinch | Salt |
| 2 | cups | Half-and-half |
| ½ | teaspoon | Vanilla extract |
Directions
CUSTARD SAUCE
Source: Southern Living Magazine 1/97 COMBINE apricots and water in a saucepan; let stand 8 hours.
STIR in 2½ cups sugar; cook over medium-high heat, stirring constantly, until mixture boils. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Uncover and increase heat to medium-high; cook, stirring often, 8-10 minutes or until thickened.
Remove from heat; cool slightly. Stir in extracts and, if desired, liqueur; cool.
UNFOLD 1 pie crust, and press out fold lines. Cut to fit into the bottom of a deep 2-quart baking dish, reserving excess pastry.
SPOON half of apricot mixture into dish; top with reserved pastry.
BAKE at 475 degrees F. for 12 minutes or until lightly browned. Spoon remaining apricot mixture over pastry; cool.
UNFOLD remaining pie crust; roll to ⅛-inch thickness, and cut into 1-inch strips. Arrange in a lattice design over apricot mixture.
BAKE at 475 degrees for 15 minutes; sprinkle with 1 tablespoons sugar and almonds, and bake 2 to 3 more minutes. Serve warm with Custard Sauce.
CUSTARD SAUCE: WHISK together eggs, sugar, and salt in a heavy saucepan until blended. Whisk in half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat; stir in vanilla extract.
PRESS wax paper or plastic wrap onto custard surface; cool. Chill.
Yields: 2 ½ cups
From the recipe files of suzy@...