Apricot Sauce
Ingredients
- ¾ cup apricot pulp
- ¾ cup heavy cream
- Sugar
Steps
- Drain canned apricots from their syrup, and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste. Serve with German toast.
More recipes with apricots or cream
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.