Fresh apricot topping
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| *** NON NE ***** | ||
Directions
This shiny apricot topping is delicious on your best plain white cake or sponge cake. It has a tart, genuinely apricot flavor with a beautiful golden color.
Cut up about 8 fresh apricots and place in a saucepan with one tablespoon water. Cook until mushy and fairly thick. Measure ¾ cup pulp and add ½ cup light brown sugar, 3 tablespoons butter and a pinch of salt. Return to saucepan, cook 3 minutes. Remove from heat, add ¾ cup coconut. Spread over cooled cake while topping is still warm. Makes enough for 9 x 13" cake.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@...> on Aug 26, 1997