Ingredients

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

1 egg

Apricot Peach Cream

Serves 8

Printable Version

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.