| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Desserts, Fruits |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Apricots — Pitted |
| 2 |
tb |
Butter |
| 2/3 |
c |
Sugar |
| 3/4 |
ts |
Cinnamon |
| 1 |
|
Egg — Beaten |
|
|
Fluffy Biscuit Dough |
INSTRUCTIONS
NOTE: THIS DISH MAY BE PREPARED WITH VIRTUALLY ANY OTHER FRUIT OTHER THAN
APRICOTS: APPLES, PEACHES, PLUMS, BLACKBERRIES, BLUEBERRIES, CHERRIES, ETC.
Preheat the oven to 425 degrees. Combine the apricots, sugar and beaten egg
in a saucepan. Heat, stirring, until the mixture begins to thicken - do not
let it boil. Prepare half the recipe for Fluffy Biscuit Dough. Place the
dough in the bottom of the greased (8" x 8") pan. Cover it completely with
the hot fruit mixture. Dot with the butter and sprinkle with the cinnamon.
Bake about 30 minutes. Serve with heavy cream.
Recipe By : Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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