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Apricot-Almond Sundae
Tips: A very simple topping for an easy, yet sophisticated,
sundae. Not one for the kids, as it contains alcohol. This topping
is a pretty contrast atop chocolate chip ice cream (or the chocolate
chip frozen yogurt elsewhere in this edition); I'd imagine you could
serve it over vanilla fudge ice cream or even a good chocolate,
if you'd prefer. You'll need a food processor.
Ingredients:
- 1/2 cup stirred, good quality apricot preserves
- 2 Tbsp. almond liqueur (for example, amaretto)
For Serving:
Good Quality chocolate chip ice cream OR frozen yogurt(see recipe
in this edition)
Optional Garnish:
- Whipped cream
- Semisweet chocolate chips or chunks
- Toasted, cooled, sliced almonds
After measuring preserves, scrape into workbowl of food processor
fitted with steel blade. Process at highest speed until fruit chunks
are broken up and preserves are almost smooth (you'll see small
flecks of apricot in the preserves--OK). Turn into small, heavy-bottomed,
nonaluminum saucepan. Place over low heat and stir often until preserves
come to a boil (there will be a layer of foam on top--OK). Remove
from heat; stir in liqueur (the layer of foam should subside as
you do). Serve warm (not hot) or cold.
Store, covered, in refrigerator for up to 5 days. To serve, spoon
atop portions of suggested ice cream or frozen yogurt (to warm,
pour only as much as you'll need into a small, heavy-bottomed, nonaluminum
saucepan. Heat over low heat, stirring often, just until warm.)
If desired, garnish with whipped cream, almonds, and/or chocolate
chips.
Yields: Generous 1/2 cup, about 4 servings
Note:
Sliced almonds look like thin shavings of the whole nuts. Do not confuse
them with slivered almonds, which are chunky oblongs.
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