| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pudding/cus, Categories |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Dried apricots |
| 3 |
tb |
Rum |
| 1 |
lb |
Unsweetened pumpkin pie filling |
| 4 |
tb |
Melted butter |
| 1/2 |
c |
Packed brown sugar |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Pecans; chopped |
| 3/4 |
c |
Heavy cream |
INSTRUCTIONS
In a small saucepan, combine the dried apricots with the rum. Bring this to
a boil, cover and simmer for 1 minute. Let apricots cool in the pot,
covered.
In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped
nuts.
When the apricots are cool enough to handle, cut them into 1/2 inch pieces
and stir them into the pumpkin. Chill the mixture. Whip the heavy cream
until stiff and fold most of the cream into the mousse, reserving some
whipped cream if you wish for decoration.
Chill until serving time. Transfer mixture to wine goblets. If you are
serving this to company, then spoon remaining whipped cream into a pastry
bag and pipe some whipped cream rosettes into center of mousse in each
glass.
Yield: 8 servings
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
Busted for you by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6616 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”