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    Custard Topped Apricot Cobbler

    Source of Recipe


    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


    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




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