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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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