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Sayboyan
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4 | egg yolks, beaten |
1/2c | apricot nectar |
3/4c | sugar |
1c | heavy whipping cream, whipped |
1/2 tsp | almond extract |
Cook first 3 ingredients, slowly over med heat, stirring constantly, until thick. Set in ice bath and whip until cool. Add whipped cream and almond ext act. Can be made as trifle with fruit/pound cake.
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