Apricot Cream Filling (the Art Of Fine Baking, 1961)

---------- Recipe via Meal-Master (tm) v8.02

Title: APRICOT CREAM FILLING (THE ART OF FINE BAKING, 1961)
Categories: Cakes
Yield: 1 servings

1/3 c Sherry
2 tb Flour
2/3 c Apricot jam, strained
1/2 ts Lemon rind, grated
3 tb Lemon juice
3 tb Orange juice
3 Egg yolks

Servings: 1

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.

From "The Art of Fine Baking" by Paula Peck, copyright 1961

-----