Email to Marla Hudgins      

Custard Topped Apricot Cobbler

Source of Recipe

Mai


List of Ingredients

4 pk (6oz ea) dried apricots, cut in half
4 c Water
2 1/2 c Sugar
1 ts Vanilla extract
1/2 ts Almond extract
2 tb Almond liqueur (optional)
15 oz Pkg. refrigerated piecrusts
1 tb Sugar
2 tb Sliced almonds


Custard Sauce

3 lg Eggs
1/4 c Sugar
1 pn Salt
2 c Half-and-half
1/2 ts Vanilla extract







Recipe

Combine apricots and water in a saucepan; let stand 8 hours.

Stir in 2 1/2 cups sugar; cook over medium-high heat, stirring constantly, until mixture boils. Cover, reduce heat, and simmer, stirring occasionally, 10 minutes. Uncover and increase heat to medium-high; cook, stirring often, 8-10 minutes or until thickened. Remove from heat; cool slightly. Stir in extracts and, if desired, liqueur; cool.

Unfold 1 pie crust, and press out fold lines. Cut 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 at 475 degrees F. 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 at 475 degrees for 15 minutes; sprinkle with 1 tablespoons sugar and almonds, and bake 2 to 3 more minutes. Serve warm with Custard Sauce.

Custard Sauce: Whisk together eggs, sugar, and salt in a heavy saucepan until blended. Whisk in half-and-half, and cook over medium-low heat, whisking constantly, 10 minutes or until slightly thickened. Remove from heat; stir in vanilla extract.

Press wax paper or plastic wrap onto custard surface; cool. Chill. Yields: 2 1/2 cups