Apricot Cream Filling
1/3 cup Sherry
2 Tablespoons Flour
2/3 cup Apricot jam, strained
1/2 teaspoon Lemon rind, grated
3 Tablespoons Lemon juice
3 Tablespoons Orange juice
3 Egg yolks
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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.
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