Ingredients:
- 1 can (17 ounces) apricot halves, drained
- 3/4 cup sugar
- 1 envelope unflavored gelatin
- 2 1/2 cups apricot nectar
- 2 eggs, slightly beaten
- 1 cup heavy whipping cream
- 9 cups cubed angel food cake
Preparation:
Slice 9 apricot halves into 4 wedges each for garnish then chop remaining apricot halves. In a saucepan, combine sugar and gelatin; stir in apricot nectar. Cook over medium low heat, stirring frequently, until mixture comes to a boil. Quickly whisk about 3/4 cup of the hot mixture into the beaten eggs, then return egg mixture to the saucepan, stirring to blend. Continue to cook, stirring constantly, until slightly thickened, about 2 minutes. Chill until partially set.
Whip cream; fold into gelatin mixture with the chopped apricots. Fold into cake cubes. Turn mixture into a 13x9x2-inch baking dish. Chill for several hours before serving. Top each of the 12 portions with reserved apricot slices fanned in groups of three.
Angel cake dessert serves 12.
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