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Double Apricot Mold

Western.Chefs's picture
Ingredients
  Granulated sugar 1 Cup (16 tbs)
  Unflavored gelatin 1 Ounce (4 Envelopes, 1/4 Ounce Each)
  Canned apricot nectar 8 Cup (128 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Canned unpeeled apricot halves 3 2⁄3 Pound (Use 2 Cans, 1-Pound 13-Ounce Each)
  Heavy cream 1 Cup (16 tbs)
Directions

Day before, if desired:
1. In saucepan combine 3/4 cup sugar and gelatin. Stir in 2 cups apricot nectar. Heat, stirring, until gelatin is dissolved.
2. In large bowl combine remaining apricot nectar and lemon juice; blend in gelatin mixture. Pour into fancy 3-quart ring mold; refrigerate until needed. Early on day:
Drain apricot halves well. Now set aside 14 extra-nice, firm apricot halves. Press rest of apricot halves through sieve. Refrigerate all until needed.
Just before serving:
1. Stir 14 cup sugar into sieved apricots; then fold in cream, whipped. Refrigerate.
2. Unmold apricot mold onto serving dish; garnish with reserved apricot halves as pictured.
3. Now heap some of apricot-cream mixture in center of ring mold and on each apricot half. Serve in wedges; pass rest of apricot cream.

Recipe Summary

Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Apricot

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