| 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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