Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 8 \N | Pitted; unpeeled apricots |
| 2 tablespoons | Pineapple juice |
| 3 tablespoons | Sugar |
| 1 cup | Heavy cream; whipped |
Place apricots and pineapple juice in blender. Blend covered 30 seconds.
Makes about 1-¼ 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, .