Apricot Cream Filling
Yield: 1 Servings
1/3 c Sherry 2 tb Flour 2/3 c Apricot jam, strained 1/2 ts Lemon rind, grated 3 tb Lemon juice 3 tb Orange juice 3 Egg yolks Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and juice, and orange juice. Stir until smooth. Place in a heavy saucepan. Cook over low heat, stirring constantly until thick. Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks into remaining hot mixture, continuing to stir. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick.