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Apricot Cream Filling (The Art of Fine Baking

Apricot Cream Filling (The Art of Fine Baking comes together with Sherry, Flour, Apricot Jam Strained, Lemon Rind Grated, and Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/3 cup
• 2 tbsp
• 2/3 cup
• 1/2 tsp
• 3 tbsp
• 3 tbsp
• 3

Method (preview)

1. 1

   Servings: 1

2. 2

   Add sherry to flour.

3. 3

   Mix until smooth.

4. 4

   Add apricot jam, lemon rind and juice, and orange juice.

5. 5

   Stir until smooth.

6. 6

   Place in a heavy saucepan.

7. 7

   Cook over low heat, stirring constantly until thick.

8. 8

   Stir a few tablespoons of hot sauce into egg yolks.

9. 9

   Then pour egg yolks into remaining hot mixture, continuing to stir.

10. 10

    Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick.

11. 11

    From "The Art of Fine Baking" by Paula Peck, copyright 1961

12. 12

    From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini