Double Apricot Mold Recipe
Ingredients
| Granulated Sugar | 1 Cup (16 tbs) | |
| 4 envelopes unflavored gelatin | ||
| 8 cups canned apricot nectar | ||
| Lemon juice | 1/4 Cup (16 tbs) | |
| 2 1-pound 13-ounce cans unpeeled apricot halves | ||
| Heavy cream | 1 Cup (16 tbs) | |
Directions
Day before, if desired:
1. In saucepan combine 3/4 cup sugar and gelatin. Stir in 2 cups apricot nectar. Heat, stirring, until gelatin is dissolved.
2. In large bowl combine remaining apricot nectar and lemon juice; blend in gelatin mixture. Pour into fancy 3-quart ring mold; refrigerate until needed. Early on day:
Drain apricot halves well. Now set aside 14 extra-nice, firm apricot halves. Press rest of apricot halves through sieve. Refrigerate all until needed.
Just before serving:
1. Stir 14 cup sugar into sieved apricots; then fold in cream, whipped. Refrigerate.
2. Unmold apricot mold onto serving dish; garnish with reserved apricot halves as pictured.
3. Now heap some of apricot-cream mixture in center of ring mold and on each apricot half. Serve in wedges; pass rest of apricot cream.
1. In saucepan combine 3/4 cup sugar and gelatin. Stir in 2 cups apricot nectar. Heat, stirring, until gelatin is dissolved.
2. In large bowl combine remaining apricot nectar and lemon juice; blend in gelatin mixture. Pour into fancy 3-quart ring mold; refrigerate until needed. Early on day:
Drain apricot halves well. Now set aside 14 extra-nice, firm apricot halves. Press rest of apricot halves through sieve. Refrigerate all until needed.
Just before serving:
1. Stir 14 cup sugar into sieved apricots; then fold in cream, whipped. Refrigerate.
2. Unmold apricot mold onto serving dish; garnish with reserved apricot halves as pictured.
3. Now heap some of apricot-cream mixture in center of ring mold and on each apricot half. Serve in wedges; pass rest of apricot cream.
Chef
