Apricot Bavarian Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

A smooth custard and cream mould flavoured with apricots makes a delicious dessert at a time of year when the variety of fresh fruit available is limited. Served with a compote of sliced oranges this would make a lovely dinner party dessert.


  • 225 g/8 oz dried apricots
  • 3 tablespoons cold water


Place the apricots in a saucepan and just cover with boiling water. Cover and leave for 2 hours to soak. Simmer over gentle heat for 40 minutes until tender. Keep the pan covered and simmer very gently; if the water is allowed to evaporate too quickly the apricots may burn. Check the pan occasionally and add more water if necessary. Meanwhile, measure the cold water into a small basin and sprin