Apricot Peach Cream Recipe

Ingredients

• 48 ounce Peaches In Light Syrup
• 1/2 c. Water
• 1 c. Dry Apricots
• 1 tsp Vanilla
• 1 Tbsp. Honey
• 1 Tbsp. Lemon Juice
• 1 x Egg

Instructions

1. Drain the peach syrup into a small saucepan.
2. reserve the peaches separately and set aside.
3. Add in the water and the apricots to the peach syrup and simmer on low heat for 1 hour to soften the apricots.
4. Drain and throw away the liquid.
5. Transfer the apricots to a food processor or possibly blender with the remaining ingredients.
6. Process till completely smooth.
7. Pour into a large saucepan over medium heat and cook for 7 min, stirring.
8. Do not let mix come to a boil.
9. It only needs to get warm sufficient to thicken slightly and cook the egg.
10. Pour into 8 small dessert c. or possibly bowls and chill for at least 2 hrs or possibly overnight.
11. Serve chilled.