See Also: Apricots and Cream(recipes)
Aromatic braised apricots with cashew cream(recipes)
Welsh cakes with roasted apricots and Welsh cake ice cream(recipes)
Steamed treacle sponge pudding with clotted cream ice cream(recipes)
Couscous and Apricots(recipes)
Greek apricots(recipes)
Hunza apricots(recipes)
Warm vanilla apricots(recipes)
Spiced Mutton Stew with Apricots(recipes)
Pork with Apricots, Apples and Prunes(recipes)

Apricots and Cream (recipes)




Yield: Makes 4 servings



Ingredients:



4to 6 apricots

2cups unsweetened apple juice

1stick cinnamon

1cup low-fat (1%) milk

3tablespoons sugar

1tablespoon cornstarch

1/4teaspoon almond extract









Preparation:





1.Peel apricots; cut into halves and remove seeds. Combine apple juice and cinnamon in medium saucepan; bring to a boil over high heat. Reduce heat to low. Add apricots; simmer, uncovered, 5 minutes or until apricots are tender but firm. Drain and cool.2.For cream sauce, combine milk, sugar and cornstarch in small saucepan until smooth. Cook and stir over medium-high heat until thickened. Stir in almond extract.3.Let sauce stand at room temperature until cooled. Refrigerate until ready to serve. Pool 1/4 cup cream sauce on bottom of individual serving dish; arrange 2 to 3 apricot halves on top of sauce. Repeat with remaining apricots and sauce.









Nutritional Information:







Serving Size:







Fiber

1 g







Carbohydrate

19 g







Cholesterol

3 mg







Saturated Fat









Total Fat

1 g







Calories from Fat

8 %







Calories

91







Protein

3 g







Sodium

32 mg









Dietary Exchange:







Fruit

1







Milk

1/2