Apricots Four-In-Hand Recipe

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Exquisite color and flavor combination. --The Four-In-Hand, Marlboro, Vermont

Yield: Serves 8

• 1-1/2 pounds fresh, ripe apricots, peeled, pitted, and cut up
• 1/3 cup unsalted butter
• 6 tablespoons brown sugar
• 1/3 cup good strawberry or raspberry liqueur
• 1/2 pint heavy cream Melba sauce or raspberry puree with seeds removed Fresh mint leaves or rose
• petals for garnish

Cook apricots in butter in heavy skillet and add brown sugar and liqueur. Mash mixture as it cooks, then remove from heat. Do not overcook -- just long enough to melt the sugar. Chill mixture thoroughly. Spoon into individual serving dishes or stemmed wine glasses. Whip the cream with a shot glass full of Melba sauce or raspberry puree to give a delicate pink color and slightly sweet taste to the whipped cream. Spoon over apricots and garnish with mint or rose petals.