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Apricot Cream Recipes
A mouthwatering combination of apricot cream and ladyfingers this apricot cream dessert is simply out of this world. Try it This is one of my favorite quick and easy anytime dessert. MAKING 1 In a bowl combine apricots lemon juice and sugar. 2 In another bowl
Apricot Cream Filling
Butter a deep 15 cm 6 in souffle dish and put the jam in the base. Whisk the eggs and caster sugar together until light and creamy in colour. Heat the milk almost to boiling and whisk it into the egg mixture. Pour the mixture gently into the prepared dish and
Apricot Caramel Cream
Pour boiling water over the apricots and leave them to soak for at least 1 hour. Drain the apricots and put them in the pressure cooker with the sugar and 300 ml 1 2 pint water. Put on the lid bring to pressure and cook for 15 minutes. Reduce pressure and
GETTING READY 1 Chop raisins and almonds. MAKING 2 in a small bowl add raisins almonds sugar and sour cream. Blend. 3 Separate apricot halves and spoon a scant tea spoonful raisin mixture in center of each half. 4 Chill the mixture. SERVING 5 Serve chilled.
Combine apricots sugar and lemon rind. Soften gelatin in water and dissolve over hot water. Add to apricot mixture and blend. Pour into refrigerator tray and chill until slightly thickened. Remove beat until light and fold in whipped cream. Continue freezing
Apricot Angel Cream
MAKING 1 In a liquidizer blend cheese apricots and sugar. 2 Alternatively in a bowl collect a mashed mixture of apricots and cheese by passing them through a nylon sieve. 3 Add in sugar and pour the cream in glass dishes or cups to chill. SERVING 4 Serve cold
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.
Place apricots in blender container. Cover and blend on high speed until smooth about 20 seconds. Add pudding and pie filling dry and whipping cream. Cover and blend on high speed stopping blender frequently to scrape sides until smooth and thickened about 30
Drain apricot halves and place in a food processor or blender. Process to semi puree stage. Transfer to a bowl stir in baby food apricot puree and 1 2 cup 250 mL of the nondairy whipped topping. Freeze for 3 to 4 hours overnight. Cut frozen apricot mixture
Place apricots in blender. Cover and blend until smooth. Add pudding and pie filling dry and milk. Cover and blend about 30 seconds stopping blender frequently to scrape sides until smooth and thickened. Divide among 4 dessert dishes. Sprinkle with nutmeg.
1. Place gelatin and 1 4 cup water in blender let stand 2 minutes to soften. 2. Meanwhile in small saucepan bring reserved liquid plus enough water to equal 1 cup to a boil. Pour into blender add apricots cheese and honey. Process on low speed until just
Apricot Cream Dessert
Chop raisins and almonds blend with 10X sugar and sour cream in a small bowl. Separate apricot halves spoon a scant tea spoonful raisin mixture in center of each half. Chill.
1. Chop the raisins and almonds blend with the 10X sugar and sour cream in a small bowl. 2. Separate apricot halves spoon a teaspoonfui of raisin mixture in each chill.