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Recipe of the Week |
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Apricot Pudding Place 1/2 pound dried apricots in a bowl. Cover with warm water
and allow to soak overnight. Drain. Place the apricots, 4
large eggs, 1/4 cup heavy cream, 1 tablespoon rum and 1/2 cup sugar in a
food processor. Process until the apricots are pureed. Butter a 1
quart mold. Pour the apricot puree into the mold. Place the
mold in a larger pan filled with hot water and bake in a preheated 350
degree oven for 45 minutes, or until the point of a knife inserted in
the middle comes out clean. Cool and unmold on a round platter.
Garnish with mint leaves. This will serve 4. |