Yield: 75 servings
1 lb Dried apricot halves
2 c Sugar
1 c Water
1 c Whipping cream
1 c Slivered almonds
2 T Slivered almonds
Soak apricots in warm water 2 hours to soften. Drain. Combine
1 cup water and lemon half. Boil until syrupy, 225-230'F. on
thermometer. Add apricots and simmer 5 minutes. Remove from heat
allow to cool.
Whip cream until stiff. Fold 1 cup almonds into cream. Arrange
halves in single layer, inner side up. Dollop cream mixture onto
percent of apricot halves. Cover with other 50 percent, like
Sprinkle remaining almonds and pistachios over tops.
Makes about 75, if small apricots are used.
Each serving contains about: 61 calories;
2 milligrams sodium; 4 milligrams cholesterol; 3 grams fat; 10
grams carbohydrates; 1 gram protein; 0.24 grams fiber.
Say Bismillah and eat!