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Apricot Amber Recipe
|Sweetened apricot puree||1 1⁄4 Cup (20 tbs), sweetened (Still Warm)|
|Lemon juice||To Taste|
|Eggs||2 , separated|
|Superfine sugar||1⁄4 Cup (4 tbs) (For Dusting)|
Serving size: Complete recipe
Calories 1345 Calories from Fat 303
% Daily Value*
Total Fat 34 g52.7%
Saturated Fat 18.5 g92.5%
Trans Fat 0 g
Cholesterol 487.5 mg
Sodium 143.3 mg6%
Total Carbohydrates 257 g85.7%
Dietary Fiber 0 g0.02%
Sugars 209.5 g
Protein 13 g25.7%
Vitamin A 56.5% Vitamin C 159.5%
Calcium 6.1% Iron 10.2%
*Based on a 2000 Calorie diet
Stir in the butter and beaten egg yolks.
Pour the mixture into a greased shallow pie dish.
Beat the egg whites to a stiff snow and fold in the superfine sugar.
Cover the fruit mixture completely with the meringue and ruffle the top.
Dust with sugar.
Bake in the center of a warm oven for 30 minutes or until meringue is crisp and golden.
Serve hot or cold.
You can make this pudding equally well with any fruit puree.
For a more hearty dish bake in a shortcrust pastry case.