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  Recipe Home » Deserts » Apricot Cobbler With Custard Sauce
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  Apricot Cobbler With Custard Sauce
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
Ingredients:
4 package (6oz ea) dried apricots, cut in half
4 cup Water
2 1/2 cup Sugar
1 tsp Vanilla extract
1/2 tsp Almond extract
2 tbsp Almond liqueur (optional)
15 oz Pkg. refrigerated piecrusts
1 tbsp Sugar
2 tbsp Sliced almonds

MMMMMCUSTARD SAUCE

3 large Eggs
1/4 cup Sugar
1 pinch Salt
2 cup Half-and-half
1/2 tsp Vanilla extract
Instructions:
Source: Southern Living Magazine 1/97

COMBINE apricots and water in a saucepan; let stand 8 hours.

STIR in 2 1/2 cups sugar; cook over medium-high heat, stirring
constantly, until mixture boils. Cover, reduce heat, and simmer,
stirring occasionally, 10 minutes. Uncover and increase heat to
medium-high; cook, stirring often, 8-10 minutes or until thickened.
Remove from heat; cool slightly. Stir in extracts and, if desired,
liqueur; cool.

UNFOLD 1 pie crust, and press out fold lines. Cut to fit into the
bottom of a deep 2-quart baking dish, reserving excess pastry.

SPOON half of apricot mixture into dish; top with reserved pastry.

BAKE at 475 degrees F. for 12 minutes or until lightly browned. Spoon
remaining apricot mixture over pastry; cool.

UNFOLD remaining pie crust; roll to 1/8-inch thickness, and cut into
1-inch strips. Arrange in a lattice design over apricot mixture.

BAKE at 475 degrees for 15 minutes; sprinkle with 1 tablespoons sugar
and almonds, and bake 2 to 3 more minutes. Serve warm with Custard
Sauce.

CUSTARD SAUCE: WHISK together eggs, sugar, and salt in a heavy
saucepan until blended. Whisk in half-and-half, and cook over
medium-low heat, whisking constantly, 10 minutes or until slightly
thickened. Remove from heat; stir in vanilla extract.

PRESS wax paper or plastic wrap onto custard surface; cool. Chill.
Yields: 2 1/2 cups

From the recipe files of suzy@gannett.infi.net
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