Apricot Angel Cream

Serves: 6-8, 6 oz. ramekins or footed dessert dishes (number of servings will depend on how much you spoon into the dish)

Ingredients

• 2, 6 oz. packages Sunsweet Apricots, diced
• zest of 1 medium lemon
• 3 ½ cups water divided
• (3 cups for soaking and cooking,
• ½ cup for mixing with sugar and gelatin)
• 2 tsp gelatin
• 2/3 cup + 2 Tbsp sugar
• 1 cup heavy whipping cream

Directions

1. Soak diced apricots in 3 cups of water for one hour.
2. Cook apricots in the same water over medium heat for 30 minutes.
3. Cool. Puree apricots in a food processor.
4. Add the lemon zest.
5. Soften gelatin in 2 Tbsp of water and add to remaining ½ cup (minus the 2 tbsp) of warmed water.
6. Add sugar to water and gelatin and then add to the apricots.
7. Stir until well blended and sugar is dissolved.
8. Chill in the freezer for 15 minutes until cool. Do not allow to freeze.
9. Whip cream and fold into apricot puree. Add 2 Tbsp of sugar to cream while whipping.
10. Pour into dessert dishes and top with fresh mint sprigs for color.
11. Chill in refrigerator for at least two hours.

Notes

Hint: Chill mixing bowl and beaters in fridge first. You can also add 1 Tbsp of apricot liquor to whipping cream to boost flavor.