Home › Cakes, Puddings, and Pastry › Apricot Cream

Apricot Cream

(France.) Stone and slice 1 pint of cooked apricots, add juice of a lemon, 4 ounces sugar, and a tablespoonful of Maraschino or Kirsch cordial. Boil, stirring it, add 3/4 ounce melted gelatine, in a cup of hot water, press through a sieve, set on ice in a dish, stirring until almost firm.