Return to Content

Apricots Four-In-Hand

Yankee Plus Dec 2015


Apricots Four-In-Hand
1 vote, 4.00 avg. rating (79% score)
Print Friendly

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

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 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.
Updated Thursday, September 25th, 2008

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111