Zesty Apricot Cream Filling
Apricot Cream Filling recipe
Yield
16 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup | sherry |
*
|
| 2 | tablespoons | all-purpose flour |
|
| ⅔ | cup | apricot preserves (jam) |
*
|
| ½ | teaspoon |
lemon zest
grated |
|
| 3 | tablespoons | lemon juice |
|
| 3 | tablespoons | orange juice |
|
| 3 | each | egg yolks |
*
|
Directions
Add sherry to flour. Mix until smooth.
Add apricot jam, lemon rind and juice, and orange juice.
Stir until smooth. Place in a heavy saucepan.
Cook over low heat, stirring constantly until thick.
Stir a few tablespoons of hot sauce into egg yolks.
Then pour egg yolks into remaining hot mixture, continuing to stir.
Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick.
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