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Peachy-Apricot Cream

southern.chef's picture
Ingredients
  Canned apricot nectar 12 Ounce, divided
  Gelatin 3 Ounce (Lemon Flavored)
  Well drained canned peach halves 32 Ounce (Unsweetened)
  Canned apricot halves 32 Ounce, drained (Unsweetened)
  Sour cream 8 Ounce (Any Commercial Brand)
Directions

Bring 1 cup apricot nectar to a boil in a saucepan.
Remove from heat; add gelatin, stirring until dissolved.
Stir in remaining apricot nectar, set aside.
Place peaches and apricots in container of an electric blender, process until smooth.
Add fruit and sour cream to gelatin mixture.
Spoon mixture into dessert dishes, chill until firm.
Garnish with whipped cream and mint, if desired.

Recipe Summary

Cuisine: 
American
Method: 
Chilling
Servings: 
8

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