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Categories:Viewed: 57 - Published at: 9 years ago
Ingredients
- 2 lb Ripe apricots
- 2 pt Quick-cooking tapioca
- 3/4 x Sugar
- 2 x Heavy whipping cream
- 3 pt Sugar
- 1 x Toasted sliced almonds*
- 3 pt Lemon juice
- 1/2 pt Vanilla
Method
- *Note: Almonds are optional.
- Remove pits from apricots and cut into l/4 inch thick wedges.
- Cut each wedge in half crosswise.
- Place apricots into hig-sided 2 qt microwave-safe casserole.
- Add in 3/4 c. sugar, lemon juice and tapioca.
- Stir till apricot slices are proportionately coated.
- Let stand l5 min.
- Cover casserole with lid and microwave on HIGH (l00% power) l2 to l5 min, stirring till mix comes to full boil.
- Mix is cooked when beads of tapioca become translucent/soft.
- Let mix stand, covered, l0 min.
- Remove lid and cold to room temperature.
- Cover and chill l to 2 hrs, till very cool.
- Whip cream with remaining 3 tbsp sugar and vanilla till stiff peaks start to create.
- Fill 8 wine or possibly dessert glasses about l/3 full with apricot mix.
- Cover apricot layer with about 3 tbs.
- of whipped cream.
- Cover cream layer with remaining apricot mix.
- Top with dab of remaining whipped cream.
- Garnish with sliced almonds.
- Serve immediately.
- Makes 8 servings
