Monday, 10 August 2009
Wine And Apricot Dessert
Now we can get tinned fruit again this is a wizz of a dessert - cool, creamy and low on calories! Very good after a meal of venison or beef. 2 tablespoons gelatin powder -- unflavored 1 cup sugar 1 cup apricot nectar or juice from the tinned apricots liquidised with remaining apricot halves 1 tablespoon lemon juice 1 cup sherry or dry white wine 8 apricot halves -- canned 1. Mix 2unflavored gelatin with 1 cup sugar. Add 1-1/2 cups boiling water. Stir until dissolved. 2. Add apricot juice or nectar, lemon juice, and sherry or wine. 3. Put a drained apricot half in bottom of decorative glass or dish. Divide gelatin mixture evenly over apricots. Chill. 4. Garnish with glace cherries if desired!
Serve with cream and sponge fingers if you feel them necessary!