4 package (6oz ea) dried apricots, cut in ha, lf
4 cup water
2 1/2 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
2 tbsp almond liqueur (optional)
15 oz pkg. refrigerated piecrusts
1 tbsp sugar
2 tbsp sliced almonds
CUSTARD SAUCE
3 large eggs
1/4 cup sugar
1 pinch salt
2 cup half-and-half
1/2 tsp vanilla extract
A Recipe for
Apricot Cobbler With Custard Sauce
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Eat little, sleep sound. |
| Iranian Proverb |
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
This Recipe for Apricot Cobbler With Custard Sauce is one of thousands in the Recipes-to-go Fruit Cookbook.
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for Apricot Cobbler With Custard Sauce from the recipe cookbook of Recipes-to-go (Fruit)
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
| St Frances de Sales |
Vanity is the food of fools. |
| Anonymous |
I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand... |
| Peter Oakley |
No man in the world has more courage than the man who can stop after eating one peanut. |
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Food is an important part of a balanced diet. |
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Source: Southern Living Magazine 1/97
COMBINE apricots and water in a saucepan; let stand 8 hours.
STIR in 2 1/2 cups sugar; cook over medium-high heat, stirring
constantly, until mixture boils. Cover, reduce heat, and simmer,
stirring occasionally, 10 minutes. Uncover and increase heat to
medium-high; cook, stirring often, 8-10 minutes or until thickened.
Remove from heat; cool slightly. Stir in extracts and, if desired,
liqueur; cool.
UNFOLD 1 pie crust, and press out fold lines. Cut to fit into the
bottom of a deep 2-quart baking dish, reserving excess pastry.
SPOON half of apricot mixture into dish; top with reserved pastry.
BAKE at 475 degrees F. for 12 minutes or until lightly browned. Spoon
remaining apricot mixture over pastry; cool.
UNFOLD remaining pie crust; roll to 1/8-inch thickness, and cut into
1-inch strips. Arrange in a lattice design over apricot mixture.
BAKE at 475 degrees for 15 minutes; sprinkle with 1 tablespoons sugar
and almonds, and bake 2 to 3 more minutes. Serve warm with Custard
Sauce.
CUSTARD SAUCE: WHISK together eggs, sugar, and salt in a heavy
saucepan until blended. Whisk in half-and-half, and cook over
medium-low heat, whisking constantly, 10 minutes or until slightly
thickened. Remove from heat; stir in vanilla extract.
PRESS wax paper or plastic wrap onto custard surface; cool. Chill.
Yields: 2 1/2 cups
From the recipe files of suzy@gannett.infi.net
Serves: 8
Apricot Cobbler With Custard Sauce Recipe brought to you by Recipes To-Go