Categories: Puddings- Custard-Mousse- Flan

Ingredients

• 1/4 cup quick-cooking tapioca
• 3/4 cup sugar
• 1/4 tsp. salt
• 2 1/4 cups apricot juice and water
• 1 cup cooked apricot puree
• 1 Tbsp. lemon juice

Directions

1. Combine tapioca, sugar, salt, and apricot juice and water in saucepan. Place over medium heat and cook until mixture comes to a full boil, stirring constantly. Remove from heat.

2. Add apricot puree and lemon juice. Cool, stirring occasionally. Chill.

3. Serve in sherbet glasses.

4. To make apricot juice and puree, cook 1/2 lb. (about 1 1/2 cups) dried apricots in 2 cups water until tender.

5. Drain and add enough water to juice to make 2 1/4 cups.

6. To makepuree, rub the cooked apricots through a sieve.

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