Ricotta Cheese Crepes With Persimmon Apricot Marmalade Recipe

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Ingredients

INSTANT SHERBET

TIP

3 1/2 ounces oil or clarified butter

1 tablespoon sugar

(Recipe Courtesy of Elizabeth Schneider)

4 ounces of cake flour (or 8 ounces of all purpose flour can be substituted for both flours)

1/2 tablespoon melted butter

1 egg yolk, beaten

1 cup sugar

1 pound rehydrated dried apricots

16 ounces milk

1-ounce sugar

1 1/2 tablespoons lemon juice

3 to 4 eggs

Hachiya persimmons

1/4-ounce salt

3/4 dry ricotta cheese

2 to 3 very ripe persimmons

1/4 teaspoon ground clove

1/4 teaspoon cinnamon

1/4 teaspoon salt

4 ounces bread flour

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