|Dried apricots||1 Cup (16 tbs)|
|Sweet white wine/Apple juice||1 Cup (16 tbs)|
|Light cream||1⁄2 Pint|
|Grated orange peel/Grated lemon peel||2 Tablespoon|
|Gelatin||1 Tablespoon (1 Envelope)|
|Cold water||2 Tablespoon|
Soak the apricots in wine or apple juice overnight.
Next day, add honey, then cook fruit in the soaking liquid.
Puree in blender, adding more water if necessary.
In the top of a double boiler, beat egg yolk.
Gradually add cream and set over hot water.
Cook until mixture thickens, then stir in the apricot puree and grated peel.
Dissolve gelatin in cold water briefly, then add to hot mixture.
Cook slowly, stirring steadily with a wire whisk until the mixture is thick and pale.
Remove from heat and cool.
Turn into a wetted mold or individual custard cups.
When ready to serve, decorate with very thin slices of orange.