Apricot Angel Dessert Recipes

Ingredients

1 17-ounce can unpeeled apricot halves, drained

3/4 cup sugar

1 envelope unflavored gelatin

2 1/2 cups apricot nectar

1 tsp lemon juice

2 slightly beaten eggs

1 cup whipping cream

9 cups cubed angel cake

Method

Slice a few apricot halves; reserve for garnish. Chop remaining apricots; set aside. In a small saucepan combine sugar and gelatin; stir in nectar and lemon juice. Cook and stir till boiling. Stir about half of the hot mixture into beaten eggs; return all to remaining hot mixture. Cook and stir 1 to 2 minutes or till slightly thickened. Chill till partially set.

Whip cream to soft peaks. Fold whipped cream and chopped apricots into gelatin mixture. Fold into cake cubes. Turn mixture into 13x9x2-inch baking dish. Cover; chill. Garnish with reserved apricot slices. Serves 12.