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Apricots Four-In-Hand

Apricots Four-In-Hand
1 vote, 4.00 avg. rating (79% score)
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Yield: Serves 8

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

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  • 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

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