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Apricot Amber

sweet.chef's picture
  Sweetened apricot puree 1 1⁄4 Cup (20 tbs), sweetened (Still Warm)
  Lemon juice To Taste
  Butter 2 Tablespoon
  Eggs 2 , separated
  Superfine sugar 1⁄4 Cup (4 tbs) (For Dusting)

Sharpen the puree to taste with lemon juice.
Stir in the butter and beaten egg yolks.
Pour the mixture into a greased shallow pie dish.
Beat the egg whites to a stiff snow and fold in the superfine sugar.
Cover the fruit mixture completely with the meringue and ruffle the top.
Dust with sugar.
Bake in the center of a warm oven for 30 minutes or until meringue is crisp and golden.
Serve hot or cold.
You can make this pudding equally well with any fruit puree.
For a more hearty dish bake in a shortcrust pastry case.

Recipe Summary

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1345 Calories from Fat 303

% Daily Value*

Total Fat 34 g52.7%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 487.5 mg162.5%

Sodium 143.3 mg6%

Total Carbohydrates 257 g85.7%

Dietary Fiber 0 g0.02%

Sugars 209.5 g

Protein 13 g25.7%

Vitamin A 56.5% Vitamin C 159.5%

Calcium 6.1% Iron 10.2%

*Based on a 2000 Calorie diet

Apricot Amber Recipe