Categories: Fruit Desserts

Ingredients

• 1 pkg. (6 oz.) dried apricots (about 1 1/4 cups)
• Water
• 1/2 tsp. grated lemon peel
• 3/4 cup sugar
• Dash of salt
• 3 egg whites, at room temperature
• 1 cup heavy cream

Directions

1. In small saucepan simmer apricots with water to cover 20 to 25 minutes or until tender. Drain, reserving liquid, if necessary, add more water to make 1 cup. Press apricots through sieve or puree in blender. Add peel, cover and chill.

2. In medium heat to 230 degrees (thread stage) on candy thermometer or until syrup spins a thread when dropped from spoon.

3. In large bowl beat egg whites until stiff. Beating constantly, very slowly pour hot syrup over egg whites; continue beating until mixture is cool.

4. In medium bowl beat cream until stiff. Gently fold in pureed apricots. Fold mixture by thirds into egg-white mixture. turn into 9 × 5 × 3 inch loaf pan lined with waxed paper; freeze until firm. Unmold onto serving dish; remove waxed paper; slice to serve.

5. makes 9 slices

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