Name: Cherry Apricot Betty
Ingredients: 6 tb Butter; melted; 2 c Soft bread crumbs; 1 cn (26 oz) pitted red cherries; water or juice pack; 1 cn (16 oz) apricot halves; 1/2 c Brown sugar; 2 tb Lemon juice; 1 ts Lemon rind; 1/2 ts Cinnamon; 1/2 ts Nutmeg; 1/4 ts Salt; 1 c Cherry and apricot syrup; 1 tb Cornstarch; 1/8 ts Salt; 1/4 ts Nutmeg; 1/4 c Sugar; 1/2 c Heavy cream; 1/2 ts Vanilla; Few drops of lemon flavoring

CATEGORY	CUISINE	TAG	YIELD
Dairy		Desserts, Hot, To post	10	Servings

INGREDIENTS

6	tb	Butter; melted
2	c	Soft bread crumbs
1	cn	(26 oz) pitted red cherries; water or juice pack
1	cn	(16 oz) apricot halves
1/2	c	Brown sugar
2	tb	Lemon juice
1	ts	Lemon rind
1/2	ts	Cinnamon
1/2	ts	Nutmeg
1/4	ts	Salt
1	c	Cherry and apricot syrup
1	tb	Cornstarch
1/8	ts	Salt
1/4	ts	Nutmeg
1/4	c	Sugar
1/2	c	Heavy cream
1/2	ts	Vanilla
		Few drops of lemon flavoring

INSTRUCTIONS

FRUIT SAUCE
Heat oven to 375 F. Pour butter over crumbs; mix until all are buttered.
Drain syrup from cherries and apricots; reserve for sauce. Place a layer of
crumbs in a 1 1/2 quart baking dish. Add a layer of fruit; sprinkle with
1/3 of the sugar, lemon juice and rind, spices and salt. Repeat until all
ingredients have been used, reserving a few crumbs for top. Bake 30
minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings.
Fruit Sauce: Blend 1/4 cup of the fruit juice with cornstarch until smooth.
Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until
thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir
until well blended. Remove from heat; cool. Whip cream; fold into sauce
with lemon flavoring.
Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972
Formatted for MasterCook by Mardi Desjardins, March 22, 1998.
Recipe by: Loyta Wooding
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Mar 26, 1998

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”