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Apricot Cream

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Ingredients
  Apricot 1 Pound (dried)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1⁄8 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Fresh lemon juice 1 Tablespoon
  Heavy cream 1 1⁄2 Cup (24 tbs)
Directions

Cook apricots in water and salt for 15 to 20 minutes, or until tender.
Stir in sugar and lemon juice.
Press through sieve or whirl in a blender.
Cool puree.
Beat cream until stiff and fold into apricot puree.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Apricot

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4.23077
Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1851 Calories from Fat 1186

% Daily Value*

Total Fat 135 g207.7%

Saturated Fat 83 g415.2%

Trans Fat 0 g

Cholesterol 493.2 mg164.4%

Sodium 383.7 mg16%

Total Carbohydrates 162 g54.1%

Dietary Fiber 9.1 g36.5%

Sugars 142.6 g

Protein 14 g27.6%

Vitamin A 280.6% Vitamin C 90.7%

Calcium 29.5% Iron 10.5%

*Based on a 2000 Calorie diet

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Apricot Cream Recipe