APRICOT NOODLE CREAM 

INGREDIENTS

• 250g fusilli bucatilunghi pasta 
• 1 2/3 cups ( 250g ) chopped dried apricots 
• 4 eggs, lightly beaten 
• 1 cup cream 
• 1 / 2 cup milk 
• 1/2 cup castor sugar 
• 1/2 teaspoon ground nutmeg 
• 1/2 teaspoon ground cinnamon 
• 1/2 teaspoon castor sugar, extra 

 APRICOT NOODLE CREAM

Add pasta to a large pan of boiling water. boil, uncovered, until just tender, drain; cool. Soak apricots in boiling water for 5 minutes, drain; cool. Combine eggs, cream, milk, sugar, and half each of the nutmeg and cinnamon in a bowl, and stir in pasta and apricots. 

Pour mixture into a shallow ovenproof dish ( 4 cup capacity ). Combine remaining nutmeg and cinnamon with extra sugar, and sprinkle over the pasta mixture. Place the dish in a baking dish, and pour enough boiling water into the baking dish to come halfway up the sides of the dish. Bake in a moderate oven for about 40 minutes or until just set. 

Serves 4. 

Note: The recipe is best made just before serving. 

Freeze: Not suitable. 

Microwave: Pasta suitable. 

Also Read: COCONUT CANNELLONI SNAPS WITH KIWI FRUIT SAUCE