Apricot Amaretto Pic
|Canned apricot halves||34 Ounce (2 Cans, 17 Ounces Each)|
|Unflavored gelatin||1 Tablespoon|
|Sugar||1 Cup (16 tbs)|
|Amaretto||3 Tablespoon (Almond Liqueur)|
|Heavy cream||2 Cup (32 tbs), chilled|
|Almond extract||1 Teaspoon|
|Apricot preserves||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1⁄2 Teaspoon|
The Pie Filling:
Drain apricots, reserving only 1/4 cup of liquid. Sprinkle gelatin over liquid in a small heat-proof bowl. Set aside to soften.
Cut up one half the quantity of apricots and reserve the rest.
Use an electric mixer to beat egg yolks at high speed until light and lemon colored. Continue to beat and gradually add the sugar. Beat 3-5 minutes longer, until it ribbons.
Place the dish of gelatin mixture in a few inches of simmering water to dissolve completely.
Pour a thin stream of the dissolved gelatin into the yolk mixture, beating constantly. Stir in Amaretto.
Whip the cream until soft peaks form. Add almond extract and fold into mixture.
Fold in the cut apricots.
Spoon into pie shell and chill for 1 hour or until set.
In a small saucepan, slowly bring apricot preserves to a boil. Remove from heat and stir in lemon juice.
Place reserved apricot halves in concentric circles over filling.
Brush glaze over the top of the pie and chill.