Wash and soak the apricots. Steam until soft. Mash the apricots, or press through a coarse strainer or colander; add the sugar. Beat the whites of eggs until very stiff; fold them into the apricots and sugar mixture. Chill and serve with Custard Sauce.
Dried prunes may be substituted for apricots, using less sugar and adding a little lemon juice.
If it is desired to make Apricot Dainty some time before serving, it should be stiffened with gelatine. To do this, mix 1/2 tablespoonful of granulated or powdered gelatine with 2 tablespoonfuls of cold water. Add the gelatine mixture to the hot mashed or strained apricots, stir until the gelatine is dissolved, then proceed to add the sugar and egg white as directed above.
CUSTARD SAUCE
Use the recipe for Soft Custard for Custard Sauce, substituting 3 yolks for 2 whole eggs.
QUESTIONS
Why is it desirable to steam the fruit rather than cook it in water for this dessert?
Compare the custard made with the entire egg to that made with the egg yolk. What is the difference in thickness and color?
How many egg yolks are equivalent to two whole eggs in thickening?