| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 1 | Servings | |
INGREDIENTS
| 8 | Pitted; unpeeled apricots | |
| 2 | tb | Pineapple juice |
| 3 | tb | Sugar |
| 1 | c | Heavy cream; whipped |
INSTRUCTIONS
Place apricots and pineapple juice in blender. Blend covered 30 seconds. Makes about 1-1/4 cups puree. Add sugar to puree; blend. Fold puree into whipped cream, until just blended. Refrigerate, covered, until ready to serve. Serve as a sauce with Angel Food Cake or in Meringues. Makes 3 cups. MRS E.J. HOSEY (MERRIE JACK) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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