| 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 <[email protected]> on Mar 26, 1998
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