Saturday, May 28, 2011

APRICOTS WITH CREAM AND NUT BRITTLE

Drain 1 can apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender. Cool and pour into serving dish. Sprinkle with one-half the nut brittle. Beat 1/2 cup cream until stiff, add slowly 1/4 cup sugar 1/2 teaspoon vanilla Few grains salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible. Other canned fruit or orange sections may be used instead of apricots.

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