Almond-milk pudding with roasted apricots (Biancomangiare con albicocche arrostite) from Sicily, My Sweet: Love Notes to an Island, with Recipes for Cakes, Cookies, Puddings, and Preserves (page 173) by Victoria Granof

  • apricots
  • cornstarch
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute best-quality store-bought almond milk for almond milk, almond milk for heavy cream, and vanillina for vanilla extract. Chill in the fridge at least 4 hours. You may use the almond milk recipe on page 224.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute best-quality store-bought almond milk for almond milk, almond milk for heavy cream, and vanillina for vanilla extract. Chill in the fridge at least 4 hours. You may use the almond milk recipe on page 224.

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