Recipe - Cherry Apricot Betty

6 tablespoon Butter; melted
2 cup Soft bread crumbs
1 cn (26 oz) pitted red cherries;
water or juice pack
1 cn (16 oz) apricot halves
One half cup Brown sugar
2 tablespoon Lemon juice
1 teaspoon Lemon rind
One half teaspoon Cinnamon
One half teaspoon Nutmeg
One fourth teaspoon Salt

FRUIT SAUCE
1 cup Cherry and apricot syrup
1 tablespoon Cornstarch
1/8 teaspoon Salt
One fourth teaspoon Nutmeg
One fourth cup Sugar
One half cup Heavy cream
One half teaspoon Vanilla
Few drops of lemon flavoring

Heat oven to 375 F. Pour butter over crumbs; mix until all are buttered.
Drain syrup from cherries and apricots; reserve for sauce. Place a layer of
crumbs in a 1 One half quart baking dish. Add a layer of fruit; sprinkle with
1/3 of the sugar, lemon juice and rind, spices and salt. Repeat until all
ingredients have been used, reserving a few crumbs for top. Bake 30
minutes. Serve warm with Fruit Sauce. Makes 10 to 12 servings.

Fruit Sauce: Blend One fourth cup of the fruit juice with cornstarch until smooth.
Heat remaining syrup to boiling; stir in cornstarch mixture. Cook until
thickened and clear, stirring constantly. Add salt, nutmeg, and sugar; stir
until well blended. Remove from heat; cool. Whip cream; fold into sauce
with lemon flavoring.

Source: "The Smart Shopper's Cookbook" by Loyta Wooding, 1972

Formatted for MasterCook by Mardi Desjardins, March 22, 1998.

Recipe by: Loyta Wooding

Posted to MCRecipe Digest by Mardi Desjardins amdesjar@mb.sympatico.ca
on Mar 26, 1998