Apricot Cobbler with Custard
Source of Recipe
www.idunno4recipes.com
List of Ingredients
3 cups dried apricots, halved
4 cups water
2 1/2 cups sugar
1 teaspoon vanilla
1/2 teaspoon almond extract
2 tablespoons almond liqueur
1 package refrigerated pie crusts
1 tablespoon sugar
2 tablespoons sliced almonds
CUSTARD SAUCE:
3 large eggs
1/4 cup sugar
1 pinch salt
2 cups half and half
1/2 teaspoon vanilla Recipe
Combine apricot halves and water in a saucepan, let stand 8 hours. Preheat oven to 475¼F. Stir in 2 1/2 cup sugar, and cook over med high heat, stirring constantly, until mixture boils. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Uncover and increase heat to med high, cook 8 to 10 minutes or until thickened, stirring often; remove from heat, cool slightly. Stir in flavorings and, if desired, liqueur, cool. Unfold 1 pie crust, and press out fold lines. Cut pie crust to fit into the bottom of a deep 2 quart baking dish, reserving excess pastry. Spoon half of apricot mixture into dish, top with reserved pastry.
Bake for 12 minutes or until lightly browned. Spoon remaining apricot mixture over pastry, cool. Unfold remaining pie crust, roll to 1/8 inch thickness, and cut into 1 inch strips. Arrange in a lattice design over apricot mixture. Bake for 15 minutes, then sprinkle with 1 Tablespoon sugar and almonds, and bake 2 - 3 more minutes. Serve warm with Custard Sauce. Makes 8 to 10 servings.
CUSTARD SAUCE: Whisk together eggs, sugar, and salt in a heavy saucepan until blended. Whisk in half-and-half, and cook over med-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat, stir in vanilla. Press wax paper or plastic wrap onto custard surface, and cool; chill. Makes 2 1/2 cups
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