An apricot angel dessert recipe. More cakes and desserts below.
Ingredients:
* 1 can (17 ounces) apricot halves, drained
* 3/4 cup sugar
* 1 envelope unflavored gelatin
* 2 1/2 cups apricot nectar
* 2 eggs, slightly beaten
* 1 cup heavy whipping cream
* 9 cups cubed angel food cake
Preparation:
Slice 9 apricot halves into 4 wedges each for garnish then chop remaining apricot halves. In a saucepan, combine sugar and gelatin; stir in apricot nectar. Cook over medium low heat, stirring frequently, until mixture comes to a boil. Quickly whisk about 3/4 cup of the hot mixture into the beaten eggs, then return egg mixture to the saucepan, stirring to blend. Continue to cook, stirring constantly, until slightly thickened, about 2 minutes. Chill until partially set.
Whip cream; fold into gelatin mixture with the chopped apricots. Fold into cake cubes. Turn mixture into a 13x9x2-inch baking dish. Chill for several hours before serving. Top each of the 12 portions with reserved apricot slices fanned in groups of three.
Angel cake dessert serves 12.
Ingredients:
* 1 can (17 ounces) apricot halves, drained
* 3/4 cup sugar
* 1 envelope unflavored gelatin
* 2 1/2 cups apricot nectar
* 2 eggs, slightly beaten
* 1 cup heavy whipping cream
* 9 cups cubed angel food cake
Preparation:
Slice 9 apricot halves into 4 wedges each for garnish then chop remaining apricot halves. In a saucepan, combine sugar and gelatin; stir in apricot nectar. Cook over medium low heat, stirring frequently, until mixture comes to a boil. Quickly whisk about 3/4 cup of the hot mixture into the beaten eggs, then return egg mixture to the saucepan, stirring to blend. Continue to cook, stirring constantly, until slightly thickened, about 2 minutes. Chill until partially set.
Whip cream; fold into gelatin mixture with the chopped apricots. Fold into cake cubes. Turn mixture into a 13x9x2-inch baking dish. Chill for several hours before serving. Top each of the 12 portions with reserved apricot slices fanned in groups of three.
Angel cake dessert serves 12.