Categories: Puddings- Custard-Mousse- Flan
Ingredients
- 1/4 cup quick-cooking tapioca
- 3/4 cup sugar
- 1/4 tsp. salt
- 2 1/4 cups apricot juice and water
- 1 cup cooked apricot puree
- 1 Tbsp. lemon juice
Directions
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Combine tapioca, sugar, salt, and apricot juice and water in saucepan. Place over medium heat and cook until mixture comes to a full boil, stirring constantly. Remove from heat.
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Add apricot puree and lemon juice. Cool, stirring occasionally. Chill.
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Serve in sherbet glasses.
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To make apricot juice and puree, cook 1/2 lb. (about 1 1/2 cups) dried apricots in 2 cups water until tender.
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Drain and add enough water to juice to make 2 1/4 cups.
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To makepuree, rub the cooked apricots through a sieve.