4 package (6oz ea) dried apricots, cut in ha, lf
4 cup water
2 1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp almond liqueur (optional)
15 oz pkg. refrigerated piecrusts
1 tbsp sugar
2 tbsp sliced almonds
CUSTARD SAUCE
3 large eggs
1/4 cup sugar
1 pinch salt
2 cup half-and-half
1/2 tsp vanilla extract
Directions
Source: Southern Living Magazine 1/97
COMBINE apricots and water in a saucepan; let stand 8 hours.
STIR in 2 1/2 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 1/8-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 1/2 cups
From the recipe files of suzy@gannett.infi.net
Servings: 8 servings
Apricot Cobbler With Custard Sauce Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie; Sauce
The History of Recipes
It is quite possible to follow the history of recipes back into distant history, in truth as far into history as the early Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early cook books were just very simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians are a few clay tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Progressing into Roman times 25BC a roman called Apicius created a few scripts which described recipes prepared by the Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into appetizers, entrees and dessert, something we still use today. Aspicius also informs us how the ancient cooks made use of many herbs and spices, including a few that are still present in modern kitchens like bay, mint and parsley. Over the succeeding few hundred years, the families of Europe tried to lay on the most extravagent banquests, and consequentially cooks and their collection of recipes could command a high salary. Even so, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. When we get to the twentieth century, cookbooks were increasing in popularity as a result of better eduction, people having more spare time and having more money to spend. |
We hope you enjoy this Apricot Cobbler With Custard Sauce recipe.
