Whipped cream apricot sauce

1 Servings

Quantity Ingredient
8 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, .

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