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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Ingredients:
1 16 oz can apricot halves, drained
1/4 cup lemon juice
1 16 oz jar apricot jam
heavy cream

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.


 

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