Try this Apricot Cream Filling (The Art of Fine Baking recipe, or contribute your own.Suggest a better description
Servings: 1 Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and juice, and orange juice. Stir until smooth. Place in a heavy saucepan. Cook over low heat, stirring constantly until thick. Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks into remaining hot mixture, continuing to stir. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick. From "The Art of Fine Baking" by Paula Peck, copyright 1961
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|Serving Size: 1 Serving (639g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 977 (64%)|
|Amt Per Serving||% DV|
|Total Fat 108.6g||145 %|
|Saturated Fat 39g||195 %|
|Monounsaturated Fat 47.9g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 5034.7mg||1549 %|
|Sodium 204.2mg||7 %|
|Potassium 739.1mg||19 %|
|Total Carbohydrate 50.3g||15 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 49.3g|
|Protein 67.5g||96 %|
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Calories per serving: 1518
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