Inner Chef

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Apricot Filling

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Apricot Filling                                                   Makes: 1.5 pounds

Cakes don’t need to be frosted to be delicious! Try smoothing a layer of fruit filling between the layers of your round cakes or even over the top of your oblong cakes. With fruit filling in between the layers, you can dust the top layer of your cake with confectioner’s sugar and you are good to go. Just make sure your cakes are completely cooled first.


1 lb. dried, pitted apricots

3 oz. sugar

½ pint (1 cup) water


  1. Chop dried fruit very fine, or pass through a grinder.
  2. Combine all ingredients in a saucepan. Bring to a boil. Simmer and stir until thick and smooth, about 10 minutes.
  3. Cool before serving or using


(Recipe taken from culinary textbook, “The Professional Cook, 7th Edition”)



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