Apricot Cream Topping

Recipe Ingredients

4 tablespoons	60ml	Sugar
5 tablespoons	75ml	Cake flour
1 pinch		Salt
4 tablespoons	60ml	Apricot juice - canned
1 cup	237ml	Apricot pulp - use candied fruit
2 tablespoons	30ml	Lemon juice
1 cup	237ml	Cream - whipped

Recipe Instructions

Combine sugar, flour and salt in top of a double boiler; add apricot juice and mix thoroughly.

Sieve well drained apricots to obtain 1 cup pulp and add gradually to flour mixture, stirring until blended. Place over rapidly boiling water and cook 5 to 7 minutes, stirring constantly. Add lemon juice. Chill. Fold in cream.

Source:
Let Them Eat Cake by Virginia N. White

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