Creamy Apricot Salad Dressing
Submitted by crazypacket
Fluffy apricot salad dressing made with apricot nectar, eggs, and whipped cream for a fruity, custard-like topping. A retro gem that transforms any fruit salad into something special.
YIELD
2 cupsPREP
15 minCOOK
10 minREADY
35 minThis dressing is more dessert than salad dressing, and that’s exactly why it works so well.
Apricot nectar and eggs cook into a thick, silky custard base in the microwave (no double boiler fussing required), then get enriched with butter and folded with softly whipped cream just before serving.
The result is a cloud-like, fruity dressing that clings to fresh fruit like a gentle hug.
Drape it over a bowl of mixed berries, sliced peaches, or a classic Waldorf salad and watch people go back for seconds.
Kitchen Tips
- Stir the custard every 2 minutes in the microwave to prevent lumps and ensure even thickening.
- Cool the base completely before folding in the whipped cream, or the heat will deflate it.
- Fold the whipped cream in gently with a spatula; stirring too vigorously will knock out all the air.
- This dressing is best served fresh the day it’s made; the whipped cream loses its loft overnight.
Ingredients
Directions
Beat eggs slightly in a 1 quart glass measuring pitcher. Add apricot nectar and lemon juice and mix.
Combine sugar, flour and salt; gradually add to egg mixture, Cook uncovered in microwave oven 7 minutes at High, or until thickened; stir every 2 minutes. Add butter to dressing; stir until blended. Cool, stirring occasionally unti chilled thoroughly. Just before serving, beat cream to soft peaks and fold into apricot. Serve on Fruit salad.
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