Apricot Cream Filling (The Art Of Fine Baking Recipe

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Apricot Cream Filling (The Art Of Fine Baking Ingredients

1/3 cup sherry
2 tbsp flour
2/3 cup apricot jam, strained
1/2 tsp lemon rind, grated
3 tbsp lemon juice
3 tbsp orange juice
3 egg yolks

A Recipe for
Apricot Cream Filling (The Art Of Fine Baking

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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

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Apricot Cream Filling (The Art Of Fine Baking

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Apricot Cream Filling (The Art Of Fine Baking Directions

Servings: 1

Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind
and juice, and orange juice. Stir until smooth. Place in a heavy
saucepan. Cook over low heat, stirring constantly until thick.

Stir a few tablespoons of hot sauce into egg yolks. Then pour egg
yolks into remaining hot mixture, continuing to stir. Cook and stir a
few more minutes, being careful not to boil, until cream is smooth
and thick.

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

Serves: 1

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Apricot Cream Filling (The Art Of Fine Baking Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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