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Apricot Cobbler With Custard Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: APRICOT COBBLER WITH CUSTARD SAUCE
 Categories: Dessert, Fruit, Cobbler, Sauce, Posted-mm
      Yield: 8 Servings
 
      4 pk (6oz ea) dried apricots,
           - cut in half
      4 c  Water
  2 1/2 c  Sugar
      1 ts Vanilla extract
    1/2 ts Almond extract
      2 tb Almond liqueur (optional)
     15 oz Pkg. refrigerated piecrusts
      1 tb Sugar
      2 tb Sliced almonds

MMMMM-----------------------CUSTARD SAUCE----------------------------
      3 lg Eggs
    1/4 c  Sugar
      1 pn Salt
      2 c  Half-and-half
    1/2 ts Vanilla extract
 
  Source: Southern Living Magazine 1/97
  
  COMBINE apricots and water in a saucepan; let stand 8 hours.
  
  STIR in 2 1/2 cups sugar; cook over medium-high heat, stirring
  constantly, until mixture boils. Cover, reduce heat, and simmer,
  stirring occasionally, 10 minutes. Uncover and increase heat to
  medium-high; cook, stirring often, 8-10 minutes or until thickened.
  Remove from heat; cool slightly. Stir in extracts and, if desired,
  liqueur; cool.
  
  UNFOLD 1 pie crust, and press out fold lines. Cut to fit into the
  bottom of a deep 2-quart baking dish, reserving excess pastry.
  
  SPOON half of apricot mixture into dish; top with reserved pastry.
  
  BAKE at 475 degrees F. for 12 minutes or until lightly browned. Spoon
  remaining apricot mixture over pastry; cool.
  
  UNFOLD remaining pie crust; roll to 1/8-inch thickness, and cut into
  1-inch strips. Arrange in a lattice design over apricot mixture.
  
  BAKE at 475 degrees for 15 minutes; sprinkle with 1 tablespoons sugar
  and almonds, and bake 2 to 3 more minutes. Serve warm with Custard
  Sauce.
  
  CUSTARD SAUCE: WHISK together eggs, sugar, and salt in a heavy
  saucepan until blended. Whisk in half-and-half, and cook over
  medium-low heat, whisking constantly, 10 minutes or until slightly
  thickened. Remove from heat; stir in vanilla extract.
  
  PRESS wax paper or plastic wrap onto custard surface; cool. Chill.
  Yields: 2 1/2 cups
  
  From the recipe files of suzy@gannett.infi.net
 
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