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Apricot Ring

Microwaverina's picture
Ingredients
  Canned apricots 16 Ounce, drained and 3 tablespoons juice reserved (1 can)
  Eggs 3 , separated
  Sugar 1⁄2 Cup (8 tbs)
  Salt 1 Dash
  Apricot preserves 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Sweetened whipped cream/Prepared whipped topping 2 Cup (32 tbs)
  Canned apricots 8 Ounce, drained (for serving)
Directions

Puree apricots in blender or food processor.
Set aside.
In medium bowl beat egg yolks, sugar and salt until thick and lemon-colored.
Blend in preserves, lemon juice and reserved apricot juice.
Microwave at 50% (Medium) 5 to 7 minutes, or until thick, stirring 1 or 2 times.
Mix in pureed apricots.
Cool.
Beat egg whites until stiff peaks form.
Fold apricot mixture into egg whites, then fold into whipped cream.
Pour into 8-cup ring mold.
Wrap, label and freeze no longer than 1 month.
To serve, unwrap and dip mold into hot water for 15 to 30 seconds.
Loosen edges with knife.
Unmold on plate.
Garnish with apricots.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Microwaving
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Apricot
Preparation Time: 
12 Minutes
Cook Time: 
25 Minutes
Ready In: 
37 Minutes
Servings: 
8

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