Apricot Pudding

Egyptian Food and Recipes


Place 1/2 pound dried apricots in a bowl. Cover with warm water and allow to soak overnight. Drain. Place the apricots, 4 large eggs, 1/4 cup heavy cream, 1 tablespoon rum and 1/2 cup sugar in a food processor. Process until the apricots are pureed. Butter a 1 quart mold. Pour the apricot puree into the mold. Place the mold in a larger pan filled with hot water and bake in a preheated 350 degree oven for 45 minutes, or until the point of a knife inserted in the middle comes out clean. Cool and unmold on a round platter. Garnish with mint leaves. This will serve 4.


from Memories of a Lost Egypt - A Memoir with Recipes by Collette Rossant.


Last Updated: June 7th, 2011