See Also: Breakfast and Brunch · Cooking Club · Jams, Jellies, and Spreads
Apricot Curd / Dessert Sauce
From Dorothy McNett's recipes at www.dorothymcnett.com. This is so great served as a spread for toast and muffins, or use as a dessert sauce over gingerbread cake, etc. For a wonderful Pie ala Mode, put a dollop of this on top of the ice cream just before serving the pie.
1 tablespoon lemon juice
1 pound fresh apricots, pitted and cut up (about 12 Blenheim's)
6 large eggs, beaten
1 1/4 cups sugar
Process lemon juice and apricots in processor until fairly smooth. Whisk eggs in batter bowl until frothy. Add sugar and apricot puree. Cook in microwave for 3 minutes. Whisk well. Cook another 3 minutes, whisk well, and perhaps 1 minute more, or until mixture thickens and mounds softly. Cool.
Recipe created 1994-07-18.
