Apricots Four-In-Hand


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.


Serves 8

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