| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Ripe apricots |
| 2 |
pt |
Quick-cooking tapioca |
| 3/4 |
|
Sugar |
| 2 |
|
Heavy whipping cream |
| 3 |
pt |
Sugar |
| 1 |
|
Toasted sliced almonds* |
| 3 |
pt |
Lemon juice |
| 1/2 |
pt |
Vanilla |
INSTRUCTIONS
*Note: Almonds are optional. Remove pits from apricots and cut into l/4
inch thick wedges. Cut each wedge in half crosswise. Place apricots into
hig-sided 2 quart microwave-safe casserole. Add 3/4 cup sugar, lemon juice
and tapioca. Stir until apricot slices are evenly coated. Let stand l5
minutes. Cover casserole with lid and microwave on HIGH (l00% power) l2 to
l5 minutes, stirring until mixture comes to full boil. Mixture is cooked
when beads of tapioca become translucent. Let mixture stand, covered, l0
minutes. Remove lid and cool to room temperature. Cover and refrigerate l
to 2 hours, until very cold. Whip cream with remaining 3 tbsp sugar and
vanilla until stiff peaks start to form. Fill 8 wine or dessert glasses
about l/3 full with apricot mixture. Cover apricot layer with about 3 tbs.
of whipped cream. Cover cream layer with remaining apricot mixture. Top
with dab of remaining whipped cream. Garnish with sliced almonds. Serve
immediately. Makes 8 servings
Recipe By :
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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