Cherry Apricot Betty

Title:
Cherry Apricot Betty

Yield:
10 Servings

Categories:
Desserts,
Hot




Ingredients:





     6 tb Butter; melted


     2 c  Soft bread crumbs


     1 cn (26 oz) pitted red cherries;


          -water or juice pack


     1 cn (16 oz) apricot halves


   1/2 c  Brown sugar


     2 tb Lemon juice


     1 ts Lemon rind


   1/2 ts Cinnamon


   1/2 ts Nutmeg


   1/4 ts Salt





--------------------------------FRUIT
SAUCE--------------------------------


     1 c  Cherry and apricot syrup


     1 tb Cornstarch


   1/8 ts Salt


   1/4 ts Nutmeg


   1/4 c  Sugar


   1/2 c  Heavy cream


   1/2 ts Vanilla


          Few drops of lemon flavoring





 Heat oven to 375 F. Pour butter over crumbs; mix until all are buttered.


 Drain syrup from cherries and apricots; reserve for sauce. Place a layer of


 crumbs in a 1 1/2 quart baking dish. Add a layer of fruit; sprinkle with


 1/3 of the sugar, lemon juice and rind, spices and salt. Repeat until all


 ingredients have been used, reserving a few crumbs for top. Bake 30


 minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings.


 


 Fruit Sauce: Blend 1/4 cup of the fruit juice with cornstarch until smooth.


 Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until


 thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir


 until well blended. Remove from heat; cool. Whip cream; fold into sauce


 with lemon flavoring.


 


 Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972


 


 Formatted for MasterCook by Mardi Desjardins, March 22, 1998.


 


 Recipe by: Loyta Wooding


 


 Posted to MC-Recipe Digest by Mardi Desjardins 


 on Mar 26, 1998