English Apricots

For the English apricots, carefully boil whipped cream with lemon zest and let cool. Beat eggs and egg yolks, stir into cold or at least lukewarm whipped cream, add light sugar. Divide the mixture into dessert bowls and cook in a bain-marie over medium heat for about 30 minutes.

In the meantime, steam apricot halves in very little water until soft, add sugar and stir or swirl constantly to coat apricots with melting sugar. Spread glazed apricots over fully cooked mixture.

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