|Butter||1⁄4 Cup (4 tbs) (1/2 Stick)|
|Sugar||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|White creme de cacao||1⁄4 Cup (4 tbs)|
|Apricot brandy||1⁄4 Cup (4 tbs), warmed|
Combine apricots in medium bowl with enough water to cover and let soak 8 hours or overnight.
Drain apricots well.
Melt butter in large skillet over medium-high heat.
Stir in apricots and sugar.
Mix in lemon juice and salt and cook 5 to 10 minutes.
Add creme de cacao and cook another 5 minutes.
Pour warmed brandy over apricots and ignite, shaking pan gently until flame subsides.