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Filling: Apricot Cream Filling

Source of Recipe

Paula Peck


List of Ingredients

1/3 cup Sherry
2 tablespoons Flour
2/3 cup Apricot jam -- strained
1/2 teaspoon Lemon rind -- grated
3 tablespoons Lemon juice
3 tablespoons Orange juice
3 Egg yolks




Recipe



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.