Creamy Apricot Sauce
|Apricot jam/Apricot preserves||2⁄3 Cup (10.67 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Light sour cream||1 Cup (16 tbs)|
Stir jam and brandy in a 2-quart (8-cup) microwavesafe measure.
Cover with wax paper and microwave on high (100%) for 2 minutes, or until jam is melted.
Stir and cool to room temperature.
In mixing bowl with electric mixer, beat heavy cream to soft peaks.
Fold in sour cream and cooled jam.