APRICOT ALMOND PARFAIT
3 oz dried apricots.
3 tblsp butter
3 tblsp flour
2 cups milk
2 eggs
half cup coconut
few drops almond essence
3 tsp gelatin soaked in quarter cup cold water and disolved over hot water.
4 tblsp honey
whipped cream
chopped nuts
Simmer apricots in small amount of water until soft. Cut each apricot half into 3 or 4 pieces. Melt butter in poot, add flour, stir until smooth away from the heat. Add milk and cook til mixture boils and thickens. Fold in honey, egg yolks and coconut; cook 1 min without boiling. Cool slightly, add disolved gelatine, almond essence and stiffly beaten egg whites. Chill until beginning to thicken, then fold in apricots. Spoon into tall parfait glasses. Chill until set, top each parfait with a swirl of whipped cream. Decorate with chopped nuts.
