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Categories: Desserts, Vegetarian

Apricot Kuchen

The Chinese ideogram for apricot, I recently noted with delight, depicts an open mouth under a tree. Such is the ideal expression of this exquisite yet perishable fruit, alluringly blushed, lusciously juicy and sweet, wafting a musky fragrance that seems ... Read more

Total time: 1 1/2 hours | Serves 8 to 10
Note: Mary Anne Brenkwitz says you can cut the topping in half to save calories, but the recipe is especially delicious this way.
  • 10 cups chopped pitted apricots
  • 1 cup sugar
  • Cinnamon
  • 2 cups buttermilk baking mix
  • 2/3 cup milk
  • 1 pint sour cream
  • 6 eggs
  • 1 cup sugar
  • 1/4 cup cornstarch
  • Salt

Step 1Mash apricots with sugar and cinnamon to taste.

Step 2Combine baking mix and milk and knead lightly into soft dough. Press dough into 13x9-inch baking dish. Pour apricots into pan.

Step 3Beat sour cream, eggs, sugar, cornstarch and dash salt together and pour over apricots. Bake at 350 degrees until top is light golden brown, 60 to 70 minutes.

Each of 10 servings:
389 calories; 358 mg sodium; 129 mg cholesterol; 7 grams fat; 76 grams carbohydrates; 8 grams protein; 0.93 gram fiber.
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