Cherry apricot betty
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Butter; melted |
| 2 | cups | Soft bread crumbs |
| 1 | can | (26 oz) pitted red cherries; water or juice pack |
| 1 | can | (16 oz) apricot halves |
| ½ | cup | Brown sugar |
| 2 | tablespoons | Lemon juice |
| 1 | teaspoon | Lemon rind |
| ½ | teaspoon | Cinnamon |
| ½ | teaspoon | Nutmeg |
| ¼ | teaspoon | Salt |
| 1 | cup | Cherry and apricot syrup |
| 1 | tablespoon | Cornstarch |
| ⅛ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ¼ | cup | Sugar |
| ½ | cup | Heavy cream |
| ½ | teaspoon | Vanilla |
| Few drops of lemon flavoring | ||
Directions
FRUIT SAUCE
Heat oven to 375 F. Pour butter over crumbs; mix until all are buttered.
Drain syrup from cherries and apricots; reserve for sauce. Place a layer of crumbs in a 1½ quart baking dish. Add a layer of fruit; sprinkle with ⅓ of the sugar, lemon juice and rind, spices and salt. Repeat until all ingredients have been used, reserving a few crumbs for top. Bake 30 minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings.
Fruit Sauce: Blend ¼ cup of the fruit juice with cornstarch until smooth.
Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir until well blended. Remove from heat; cool. Whip cream; fold into sauce with lemon flavoring.
Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972 Formatted for MasterCook by Mardi Desjardins, March 22, 1998.
Recipe by: Loyta Wooding
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 26, 1998