Apricot Cream Filling Recipe

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Apricot Cream Filling 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

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There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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This Recipe for Apricot Cream Filling is one of thousands in the Recipes-to-go Fruit Cookbook.

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Apricot Cream Filling Recipe
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When the waitress puts the dinner on the table the old men look at the dinner. The young men look at the waitress
Gelett Burgess, 'Look Eleven Years Younger' (1937).

I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster.
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This is a recipe for Apricot Cream Filling from the recipe cookbook of Recipes-to-go (Fruit)

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Apricot Cream Filling

Anybody who believes that the way to a man's heart is through his stomach flunked geography.
Robert Byrne

Apricot Cream Filling Directions

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.

Serves: 1

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Apricot Cream Filling Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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