1/3 cup sherry
2 tbsp flour
2/3 cup apricot jam, strained
1/2 tsp lemon rind, grated
3 tbsp lemon juice
3 tbsp orange juice
3 egg yolks
Directions
Servings: 1
Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind
and juice, and orange juice. Stir until smooth. Place in a heavy
saucepan. Cook over low heat, stirring constantly until thick.
Stir a few tablespoons of hot sauce into egg yolks. Then pour egg
yolks into remaining hot mixture, continuing to stir. Cook and stir a
few more minutes, being careful not to boil, until cream is smooth
and thick.
From "The Art of Fine Baking" by Paula Peck, copyright 1961
Servings: 1 servings
Apricot Cream Filling (The Art Of Fine Baking Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
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We hope you enjoy this Apricot Cream Filling (The Art Of Fine Baking recipe.
