Yield: 1 -1/2 cups
|1 cup||Dried apricots|
|2 cups||;Warm water|
|⅛ teaspoon||Almond extract|
For pound cake, angel food cake, or ice cream.
Soak apricots in warm water 1 hour; cover and cook over low heat for 15 to 20 minutes or until tender. Remove from heat.
Pour apricots and liquid into container of an electric blender; process until smooth. Stir in remaining ingredients, and mix well.
Serve over cake. Yield: 1-½ cups.
Sarah Watson of Tennessee, in September, 1982"Southern Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-11-95