Apricot Cream Topping

Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | tablespoons |
sugar
|
|
5 | tablespoons |
all-purpose flour
|
|
1 | dash |
salt
|
* |
4 | tablespoons |
apricot nectar
canned |
* |
1 | cup |
apricot puree
pulp, use canned fruit |
* |
2 | tablespoons |
lemon juice
|
|
1 | cup |
cream
whipped |
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
60 | ml |
sugar
|
|
75 | ml |
all-purpose flour
|
|
1 | dash |
salt
|
*
|
60 | ml |
apricot nectar
canned |
*
|
237 | ml |
apricot puree
pulp, use canned fruit |
* |
30 | ml |
lemon juice
|
|
237 | ml |
cream
whipped |
|
Directions
Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly. Sieve well drained apricots to obtain 1 cup pulp and add gradually to flour mixture, stirring until blended.
Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice.
Chill. Fold in cream. Makes 3 cups.