Recipes Included On This Page Albicocche al Forno (Baked Apricots) Annee's Passionfruit Butter Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Albicocche al Forno (Baked Apricots) Recipe By :Solo Dolci - The Italian Dessert Cookbook by Anna B. Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound apricots -- (454 g) 1 1/4 cups macaroon crumbs -- (300 mL) 3/4 cup sugar -- (175 mL) 3 egg yolks 1 tablespoon butter -- (15 mL) 1/2 cup Marsala wine -- (125 mL) 1/3 cup flour -- (75 mL) 1 1/2 cups milk -- (375 mL) Preheat oven to 325F (160C). Grease a 9-inch (23-cm) enamel or Pyrex pan which can also be used as a serving dish. Wash and drain the apricots. Cut in half and remove the pits. Sprinkle the prepared pan with 1 tablespoon (15 mL) macaroon crumbs. Place the apricot halves, inside up, over the crumbs. Combine the rest of the crumbs, 1/3 cup (75 mL) of the sugar, 1 egg yolk, 1 tablespoon (15 mL) butter and 1/4 cup (50 mL) of the Marsala wine. Fill the apricots with this mixture. Bake at 325F (160C) for 35 minutes. Let cool. Beat the remaining egg yolks with the flour. Add the rest of the sugar, Marsala and the milk. Mix well and pour into the top of a double boiler. Stir and cook until thickened; about 10 to 15 minutes. Remove from the heat before the mixture begins to boil. Pour over the apricots and set aside to cool before serving. From Solo Dolci - The Italian Dessert Cookbook by Anna Bruni Benson; 1996; Fithian Press, P.O. Box 1525, Santa Barbara, CA 93102 ISBN 1-56474-185-0 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Annee's Passionfruit Butter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1/2 pound white sugar 4 3/8 ounces butter 4 passionfruits -- pulp of In a medium saucepan, whisk eggs with sugar. Add remaining ingredients. Stir over medium heat until it thickens (suddenly) like honey. Cook another two to three minutes; make sure it doesn't come to a boil. Cool and bottle in sterilized jars. Keep refrigerated. "This is a fantazmagorical recipe and so easy," says 28-year-old Annee de Mamiel, of Australia. "It will make your toast tang and your mouth water!" Contributed to the FareShare Gazette by Suzie; 16 June 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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