| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Sainsbury’s, Sainsbury15 |
5 |
servings |
INGREDIENTS
| 1 |
|
720 gram jar whole apricots in Amaretto; stoned and drained, |
|
|
; reserving the |
|
|
; liquor |
| 6 |
md |
Size egg yolks |
| 150 |
g |
Caster sugar; (5oz) |
|
|
Grated zest of 1/2 lemon |
| 284 |
ml |
Pot double cream |
INSTRUCTIONS
Divide the apricots equally between the serving dishes. Then place the
liquor from the fruit in a saucepan and reduce by half over a moderate
heat. Cool slightly.
Put the egg yolks, sugar, fruit liquor and the lemon zest into a
glass bowl and set over a pan of simmering water. Beat vigorously
while the mixture heats, until it becomes a thick creamy foam.
Remove from the heat and allow to cool, stirring occasionally.
Whip the cream lightly, then fold into the egg base mixture. Spoon
over the apricots and refrigerate for approximately 30 minutes. Serve
immediately
Converted by MC_Buster.
NOTES : A quick and easy to prepare dessert, ideal for any
occasion.Requires chilling time.
Converted by MM_Buster v2.0l.
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