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