Apricot Filling

Preparation info
  • About

    2 cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup sugar
  • 3 tablespoons cornstarch
  • ¼ cup

Method

  1. Combine the sugar and cornstarch in a saucepan; blend. Stir in the orange-juice concentrate.

  2. Put the apricots through a sieve and add the purée to the sugar mixture.

  3. Place over medium heat and bring to a boil, stirring constantly. Boil for about thirty seconds.