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Apricots and Cream

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1 pound dried apricots
sugar to taste
1/2 cup split, blanched almonds
whipped cream


Cover the apricots with cold water and let them soak overnight. Transfer the apricots and the water to a pot and simmer gently, stirring occasionally until they are soft. Put the apricots into a food processor and puree. Add the water from the pot as needed to make a smooth consistency. Add sugar to taste. Stir in the almonds. Put the mixture into serving dishes and refrigerate. Top off with whipped cream just before serving.

Note: This fruit puree is also great on a thick slice of pound cake. Instead of the whipped cream, pour sweetened cream over it. It's like an apricot short cake.

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