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Name: Apricot Delight
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 pt Quick-cooking tapioca; 1/2 pt Vanilla; 2 lb Ripe apricots; 3/4 Sugar; 3 pt Sugar; 1 Toasted sliced almonds*; 3 pt Lemon juice; 2 Heavy whipping cream

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INGREDIENTS

2 pt Quick-cooking tapioca
1/2 pt Vanilla
2 lb Ripe apricots
3/4 Sugar
3 pt Sugar
1 Toasted sliced almonds*
3 pt Lemon juice
2 Heavy whipping cream

Servings

INSTRUCTIONS

*Note: Almonds are optional. Remove pits from apricots and cut into l/4 inch thick wedges. Cut each wedge in half crosswise. Place apricots into hig-sided 2 quart microwave-safe casserole. Add 3/4 cup sugar, lemon juice and tapioca. Stir until apricot slices are evenly coated. Let stand l5 minutes. Cover casserole with lid and microwave on HIGH (l00% power) l2 to l5 minutes, stirring until mixture comes to full boil. Mixture is cooked when beads of tapioca become translucent. Let mixture stand, covered, l0 minutes. Remove lid and cool to room temperature. Cover and refrigerate l to 2 hours, until very cold. Whip cream with remaining 3 tbsp sugar and vanilla until stiff peaks start to form. Fill 8 wine or dessert glasses about l/3 full with apricot mixture. Cover apricot layer with about 3 tbs. of whipped cream. Cover cream layer with remaining apricot mixture. Top with dab of remaining whipped cream. Garnish with sliced almonds. Serve immediately. Makes 8 servings Recipe By : From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Apricot Delight

2 pt Quick-cooking tapioca
1/2 pt Vanilla
2 lb Ripe apricots
3/4 Sugar
3 pt Sugar
1 Toasted sliced almonds*
3 pt Lemon juice
2 Heavy whipping cream

*Note: Almonds are optional. Remove pits from apricots and cut into l/4  inch thick wedges. Cut each wedge in half crosswise. Place apricots into  hig-sided 2 quart microwave-safe casserole. Add 3/4 cup sugar, lemon juice  and tapioca. Stir until apricot slices are evenly coated. Let stand l5  minutes. Cover casserole with lid and microwave on HIGH (l00% power) l2 to  l5 minutes, stirring until mixture comes to full boil. Mixture is cooked  when beads of tapioca become translucent. Let mixture stand, covered, l0  minutes. Remove lid and cool to room temperature. Cover and refrigerate l  to 2 hours, until very cold. Whip cream with remaining 3 tbsp sugar and  vanilla until stiff peaks start to form. Fill 8 wine or dessert glasses  about l/3 full with apricot mixture. Cover apricot layer with about 3 tbs.  of whipped cream. Cover cream layer with remaining apricot mixture. Top  with dab of remaining whipped cream. Garnish with sliced almonds. Serve  immediately. Makes 8 servings    Recipe By     :    From: Ladies Home Journal- August 1991    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (1068g)
Recipe Makes: 8 Servings

Calories: 2312
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 7mg		0 %
Potassium 512.5mg		13 %
Total Carbohydrate 585.4g		172 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 583g
Protein 1.6g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2312

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