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Apricot Peach Cream




Source of Recipe


Internet


List of Ingredients




48 oz Peaches In Light Syrup
1/2 c Water
1 c Dried Apricots
1 ts Vanilla
1 tb Honey
1 tb Lemon Juice
1 Egg


Recipe



Drain the peach syrup into a small saucepan. reserve the peaches
separately and set aside. Add the water and the apricots to the peach
syrup and simmer on low heat for 1 hour to soften the apricots. Drain and
discard the liquid. Transfer the apricots to a food processor or blender
with the remaining ingredients. Process until completely smooth. Pour into
a large saucepan over medium heat and cook for 7 minutes, stirring. Don't
let mixture come to a boil. It only needs to get hot enough to thicken
slightly and cook the egg.

Pour into 8 small dessert cups or bowls and refrigerate for at least 2
hours or overnight. Serve chilled.