See Also: Breakfast · Jams, Jellies, and Spreads
Apricot Curd
From Dorothy McNett's Cookbook at www.dorothymcnett.com.
1 tablespoon lemon juice
1 pound fresh apricots, pitted and cut up
6 large eggs, beaten
1 1/4 cups sugar
Process lemon juice and apricots in processor until fairly smooth. Whisk eggs in batter bowl until frothy. Add sugar and apricot puree. Microwave on high for 3 minutes. Stir. Microwave another 5-7 minutes, or until mixture thickens and mounds softly. Cool.
Recipe created 1994-07-18.
Web programming by Paul McNett (Dorothy's son), using the Dabo framework.