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Apricot Sauce

  • 3/4 cup apricot pulp
  • 3/4 cup heavy cream
  • Sugar
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.
Submitted by Cassyjean - Torrington, CT Aug 19, 2009
15 min 30 min 45 min


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