Apricot dreaming
A simple and economical dessert made from pantry staples, Kathryn’s Apricot Dream should never go out of fashion. Photo supplied.
Wendy Hays
As a young teacher at Winnaleah District High School in the early 1980s, I was often invited to the homes of students for family dinners.
The meal served was often roast meat with baked vegetables followed by an old fashioned dessert.
There were some marvellous cooks amongst these families and I’m sure my presence at the table often stretched their food budget.
Students regularly hand wrote their favourite family recipes into my now tatty recipe book and this month’s simple, economical dessert recipe came from Kathryn, one of my students.
I have long since lost touch with Kathryn and her family but remember with great fondness the kindness and hospitality shown by them.
When I make Apricot Dream, I often wonder where life has taken Kathryn and the other students whose family recipes I frequently make.
Scroll down for the full recipe.
Kathryn’s Apricot Dream
Ingredients
1 can of apricot halves – save the juice/syrup and cut apricots into quarters
8 tbs of sugar
4 tbs water
4 tbs cornflour
60g butter
2 tbs apricot brandy or any other liqueur (optional)
About 250ml cream, whipped
2 tbs toasted coconut or slivered almonds to decorate
Method
Place the sugar and water into a saucepan and stir without boiling until the sugar is dissolved.
Boil rapidly without stirring until the mixture is a rich amber coloured toffee, about 10 minutes. Take care as it will go from a caramel colour to being burnt very quickly.
Remove from heat.
Drain the apricots and make the juice/syrup up to about 420ml with water.
Blend the cornflour with a few tablespoons of the juice/syrup mixture then stir back into the remaining liquid.
Carefully stir the juice/syrup/cornflour mixture into the hot toffee. The toffee will go into lumps.
Return saucepan to the stove and stir over medium heat until the toffee dissolves and the juice/syrup thickens.
Cook a further few minutes.
Remove from heat and stir in the butter and liqueur.
Cool a little before pouring over the apricot quarters into individual serving dishes or a serving bowl.
Chill until sauce sets.
Decorate with whipped cream and sprinkle with toasted coconut or slivered almonds.
Serve with a scoop of vanilla icecream and a toffee shard if desired.
