MAKING 1) Make the custard and keep it aside. Allow to cool. 2) Rinse the apricots and dry them. Cut in halves and take out the pits. 3) In a pan, put the wine and sugar and slowly bring to a boil. 4) Once the sugar has dissolved, add the apricot halves and... - 40.486

Place sponge cake in bottom of large bowl. Sprinkle evenly with 4 tablespoons of the sherry. Arrange about 12 of the macaroons over top of sponge cake layer. Sprinkle lightly with 1 tablespoon sherry. Drain apricots thoroughly; cut in half, and remove... - 41.6084

Slice pound cake horizontally into 4 layers; spread two layers with preserves. Top each with one of remaining layers. Cut into 16 finger sandwiches. Put apricots in blender container; blend till coarsely chopped. Assemble dessert using either of the methods... - 42.8693

MAKING 1. Split the cakes into layers and cover one side of each layer with jam. Use apricot and raspberry jam alternately on the cake layers. 2. Cut these cake pieces into small pieces and then place them neatly in a glass trifle dish. Pour the fruit syrup... - 45.3618

MAKING 1 Drain the canned apricots throughly and remove the pits. 2 In an electric blender add the apricots and puree them. 3 Slice the jelly roll neatly. 4 In the bottom of a large serving bowl, arrange the jelly roll slices reserving 4 - 6... - 44.1183

Divide ratafias between 4 sundae glasses and sprinkle each with one tablespoon of whiskey. Drain apricots, reserve 4 for decoration, roughly chop the remainder and use to cover ratafias. In the top of a double boiler beat the eggs with the sugar, then stir in... - 39.3643

Drain apricots, reserving 2 cups of syrup. Bring syrup to a boil in a saucepan and simmer until reduced to 1 cup. Add preserves and stir until melted. Stir in crystallized ginger and apricot brandy and cook for 1 minute. Set aside and let cool. In a bowl,... - 41.6129

MAKING 1) In a large frying pan melt butter and stir in sugar. 2) With a wooden spoon, stir over heat until the sugar melts and turns golden, caramel brown. 3) Keep stirring until mixture browns evenly. 4) Mix orange juice and stir until caramel turns... - 47.3972

GETTING READY 1. Read the instruction on the packet and make some port wine jelly. 2. In case you like, replace the port wine for half the quantity of water in the jelly. 3. Cool the jelly until set completely. MAKING 4. Make 3 pints with the custard powder... - 43.976

Preparation Drain apricots, reserving 2 cups of syrup. Bring syrup to a boil in a saucepan and simmer until reduced to 1 cup. Add preserves and stir until melted. Stir in crystallized ginger and apricot brandy and cook for 1 minute. Set aside and let cool. In... - 37.7943

Combine sugar, cornstarch and salt in bowl. Add eggs and mix well. Gradually pour in hot milk, stirring constantly. Return to saucepan. Cook and stir over very low heat until mixture is smooth and thickened. Remove from heat. Add chocolate and liqueur; stir... - 44.4729

Line silver or crystal dish with one of the spongecake layers. Make a border with the ladyfingers, allowing them to protrude 1/2 inch over edge of the dish. Spread spongecake layer with jam and sprinkle with half of sherry. Top with second cake layer. Combine... - 45.3295

Split cake into thin layers, spread with jam and about half of the apricot puree, and sandwich back together. Cut in bars about 1"x2" and pack into a 2-quart serving dish; arrange oranges in and around cake if you like. Prick cake well all over and pour... - 38.288

GETTING READY 1. Wash all the fruit, remove the stalks, skins and pits, and chop them all MAKING 2. In an ovenproof dish, add all the fruits and spinrkle four tablsepoons of sugar on top 3. Lay the cookies on top of the fruits, sprinkle liqueur on top 4. In... - 44.2929

GETTING READY 1) Preheat oven at 190°C, 375°F/Gas 5. 2) In a bowl, place the flour. Add butter to rub with the flour. 3) Add 50 g (2 oz) sugar to combine with the flour and bind with beaten egg. 4) Knead the flour properly to a smooth dough. 5) In another... - 47.4755