Marcella Hazan

Crema di Albicocche

Apricot Cream

Preparation info
  • For

    6

    Persons
    • Difficulty

      Easy

Appears in
Marcella's Italian Kitchen
Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Although this apricot cream was formulated as a filling for the stuffed crepes in the recipe that follows it, it makes a most agreeable fruit dessert just by itself.

Ingredients

  • 1½ pounds ripe apricots
  • 7 ounces granulated sugar
  • 2

Method

  1. Wash the apricots, split them to remove the pit, and cut them each into 4 or 5 pieces.
  2. Put the apricots with the sugar in a food processor and blend to a creamy consistency.
  3. Transfer to a saucepan, add the lemon juice, and turn on the heat to medium. Bring