Cooking For 1969 APRICOT RECIPES

Press, Volume CIX, Issue 31936, 13 March 1969, Page 3

Cooking For 1969 APRICOT RECIPES

(By CELIA TIMMS) Apricot Sued o i s e should be made from fresh apricots while these are in season, but tinned or bottled fruit will do when you wish to repeat this recipe in the winter.

This dessert may be served with a custard sauce or cut in wedges with ice cream. For four you will need: 2 cups drained stewed apricot halves Blanched almonds Lemon juice 4 teaspoons gelatine.

Method: Select about a third of the apricot halves and place a split almond in the centre of each. Arrange, | almond side down, in the bottom of a sandwich tin previously oiled or rinsed in cold water. Rub remaining apricots through a sieve. Make quantity of pulp up to just over three-quarters of a pint with the syrup in which they were cooked, and sufficient lemon juice to sharpen the flavour. Soften gelatine in cold water, and dissolve in four tablespoons hot water and ;add to the puree. Pour this I carefully into cake tin and i leave to set. To turn out, dip ’bottom of tin into hot water. APRICOT SNOW Fresh apricots may be made 'into any other delectable sweets, the easiest of which is Apricot Snow. For six servings you will need: 3 teaspoons gelatine 1 cup hot water 2 tablespoons sugar 1 cup stewed apricots 4 cup apricot syrup 2 egg whites Lemon juice

Method: Dissolve gelatine lin hot water and add sugar. Rub apricots through a sieve, add a squeeze of lemon juice, the dissolved gelatine and the syrup. Set aside until beginning to thicken. Beat until foamy and add the stifflybeaten egg whites. Blend carefully and pile into individual dishes or mould. To vary the flavour, add half cup dessicated coconut. This dish can be made when the egg yolks are being used for pastry or biscuits. APRICOT PARFAIT Apricot Parfait is not difficult to make and if served in tall glasses it may be decorated attractively for a special occasion.

For four servings you will need: 14 cups thick boiled custard i cup sugar j cup cooked and sieved apricot pulp 1 teaspoon grated lemon rind 2 egg whites 1 cup hot water 2 teaspoons gelatine Apricot halves Mint leaves and cream for garnishing

Method: Dissolve gelatine [in hot water and add to the (cooled custard; stir in sugar. | Fold in stiffly beaten egg (whites and fill into refrigerlator tray and freeze for two Ihours. Turn back into basin, add the apricot pulp and

lemon rind and beat until thick and smooth. Return to refrigerator trays and freeze until firm. Decorate with cooked apricot halves, mint leaves and whipped cream.