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Ingredients
- 2 lb Ripe apricots
- 2 pt Quick-cooking tapioca
- 3/4 x Sugar
- 2 x Heavy whipping cream
- 3 pt Sugar
- 1 x Toasted sliced almonds*
- 3 pt Lemon juice
- 1/2 pt Vanilla
Directions
- *Note: Almonds are optional. Remove pits from apricots and cut into l/4 inch thick wedges. Cut each wedge in half crosswise. Place apricots into hig-sided 2 qt microwave-safe casserole. Add in 3/4 c. sugar, lemon juice and tapioca. Stir till apricot slices are proportionately coated. Let stand l5 min. Cover casserole with lid and microwave on HIGH (l00% power) l2 to l5 min, stirring till mix comes to full boil. Mix is cooked when beads of tapioca become translucent/soft. Let mix stand, covered, l0 min. Remove lid and cold to room temperature. Cover and chill l to 2 hrs, till very cool. Whip cream with remaining 3 tbsp sugar and vanilla till stiff peaks start to create. Fill 8 wine or possibly dessert glasses about l/3 full with apricot mix. Cover apricot layer with about 3 tbs. of whipped cream. Cover cream layer with remaining apricot mix. Top with dab of remaining whipped cream. Garnish with sliced almonds. Serve immediately.
- Makes 8 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 541g | |
| Recipe makes 8 servings | |
| Calories 1030 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.47g | 1% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6mg | 0% |
| Potassium 550mg | 16% |
| Total Carbs 249.66g | 67% |
| Dietary Fiber 3.5g | 12% |
| Sugars 171.3g | 114% |
| Protein 2.34g | 4% |
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