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Apricot Pudding

  • Yield: 6 servings


  • 3 (1-pound) cans water-packed apricot halves
  • 2 envelopes unflavored gelatin
  • 1/4 cup fresh orange juice
  • 1 tablespoon sugar
  • 1/4 cup chopped walnuts


  • Drain the apricots, reserving 1 cup of the liquid. Heat the liquid in a saucepan and bring to a boil, then add the gelatin and stir until dissolved.Combine the orange juice and sugar in a bowl. Add the mixture to the apricots and pour the mixture into a food processor fitted with a metal blade, and puree until smooth. Add the gelatin mixture and blend well. Pour the mixture into a mold or bowl, and chill until set (several hours). To serve, un-mold or spoon into dessert bowls, garnish with chopped walnuts.