Recipe - Apricot Cream Filling

1/3 cup Sherry
2 tablespoon Flour
2/3 cup Apricot jam, strained
One half teaspoon Lemon rind, grated
3 tablespoon Lemon juice
3 tablespoon Orange juice
3 Egg yolks

Add sherry to flour. Mix until smooth. Add apricot
jam, lemon rind and juice, and orange juice. Stir
until smooth. Place in a heavy saucepan. Cook over
low heat, stirring constantly until thick. Stir a few
tablespoons of hot sauce into egg yolks. Then pour
egg yolks into remaining hot mixture, continuing to
stir. Cook and stir a few more minutes, being careful
not to boil, until cream is smooth and thick.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini