Ingredients: 1 one pound can apricot halves, drained
1/4 cup lemon juice
1 one pound jar apricot jam
Instructions: Puree apricots. Add lemon juice. Melt down apricot jam. Strain out solids, add liquid apricot to puree mixture. Freeze. When ready to serve, using a round ice cream scoop, place a scoop in a footed glass compote and cover with 1 1/2 oz. of heavy cream.
