Apricot cobbler with custard sauce

8 Servings

Ingredients

Quantity Ingredient
4 packs (6oz ea) dried apricots, cut in half
4 cups Water
2½ cup Sugar
1 teaspoon Vanilla extract
½ teaspoon Almond extract
2 tablespoons Almond liqueur (optional)
15 ounces Pkg. refrigerated piecrusts
1 tablespoon Sugar
2 tablespoons Sliced almonds
3 larges Eggs
¼ cup Sugar
1 pinch Salt
2 cups Half-and-half
½ teaspoon Vanilla extract

Directions

CUSTARD SAUCE

Source: Southern Living Magazine 1/97 COMBINE apricots and water in a saucepan; let stand 8 hours.

STIR in 2½ 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 ⅛-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 ½ cups

From the recipe files of suzy@...

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