Apricot Flummery Recipe


MethodMain Ingredient


 Dried apricots1 Cup (16 tbs)
 Sweet white wine/Apple juice1 Cup (16 tbs)
 Honey1 Tablespoon
 Egg yolk1
 Light cream1⁄2 Pint
 Grated orange peel/Grated lemon peel2 Tablespoon
 Gelatin1 Tablespoon (1 Envelope)
 Cold water2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1571 Calories from Fat 694

% Daily Value*

Total Fat 79 g121.4%

Saturated Fat 47.9 g239.4%

Trans Fat 0 g

Cholesterol 451.5 mg

Sodium 155.5 mg6.5%

Total Carbohydrates 142 g47.3%

Dietary Fiber 12.7 g50.8%

Sugars 100.8 g

Protein 26 g51.6%

Vitamin A 149.2% Vitamin C 72.7%

Calcium 33.4% Iron 27.7%

*Based on a 2000 Calorie diet


Soak the apricots in wine or apple juice overnight.
Next day, add honey, then cook fruit in the soaking liquid.
Puree in blender, adding more water if necessary.
In the top of a double boiler, beat egg yolk.
Gradually add cream and set over hot water.
Cook until mixture thickens, then stir in the apricot puree and grated peel.
Dissolve gelatin in cold water briefly, then add to hot mixture.
Cook slowly, stirring steadily with a wire whisk until the mixture is thick and pale.
Remove from heat and cool.
Turn into a wetted mold or individual custard cups.
When ready to serve, decorate with very thin slices of orange.