Title: Cherry Apricot Betty
Categories: Desserts, Hot, To post
Yield: 10 Servings

6 tb Butter; melted
2 c Soft bread crumbs
1 cn (26 oz) pitted red cherries;
-water or juice pack
1 cn (16 oz) apricot halves
1/2 c Brown sugar
2 tb Lemon juice
1 ts Lemon rind
1/2 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Salt

--------------------------------FRUIT SAUCE--------------------------------
1 c Cherry and apricot syrup
1 tb Cornstarch
1/8 ts Salt
1/4 ts Nutmeg
1/4 c Sugar
1/2 c Heavy cream
1/2 ts 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 1/2 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 1/4 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 MC-Recipe Digest by Mardi Desjardins
on Mar 26, 1998