Cherry apricot betty

10 Servings

Ingredients

Quantity Ingredient
6 tablespoons Butter; melted
2 cups Soft bread crumbs
1 can (26 oz) pitted red cherries; water or juice pack
1 can (16 oz) apricot halves
½ cup Brown sugar
2 tablespoons Lemon juice
1 teaspoon Lemon rind
½ teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Salt
1 cup Cherry and apricot syrup
1 tablespoon Cornstarch
⅛ teaspoon Salt
¼ teaspoon Nutmeg
¼ cup Sugar
½ cup Heavy cream
½ teaspoon Vanilla
Few drops of lemon flavoring

Directions

FRUIT SAUCE

Heat oven to 375 F. Pour butter over crumbs; mix until all are buttered.

Drain syrup from cherries and apricots; reserve for sauce. Place a layer of crumbs in a 1½ quart baking dish. Add a layer of fruit; sprinkle with ⅓ of the sugar, lemon juice and rind, spices and salt. Repeat until all ingredients have been used, reserving a few crumbs for top. Bake 30 minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings.

Fruit Sauce: Blend ¼ cup of the fruit juice with cornstarch until smooth.

Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir until well blended. Remove from heat; cool. Whip cream; fold into sauce with lemon flavoring.

Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972 Formatted for MasterCook by Mardi Desjardins, March 22, 1998.

Recipe by: Loyta Wooding

Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 26, 1998

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