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Apricot Peach Cream
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3 (16-ounce) cans peaches in light syrup
1/2 cup water
1 cup dried apricots
1 teaspoon vanilla
1 tablespoon honey
1 tablespoon lemon juice
Drain the peach syrup into a small saucepan. Reserve the peaches separately and set aside. Add the water and the apricots to the peach syrup and simmer on low heat for 1 hour to soften the apricots. Drain and discard the liquid. Transfer the apricots to a food processor or blender with the remaining ingredients. Process until completely smooth. Pour into a large saucepan set on medium heat and cook for 7 minutes, stirring. Don't let the mixture come to a boil - it simply needs to get hot enough to thicken slightly and cook the egg.
Pour into 8 small dessert cups or bowls and refrigerate for at least 2 hours or overnight. Serve chilled.
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