Carol L. Cain
Pureed Apricots
1 cup dried apricots 6 tablespoons water 1 teaspoon vanilla Puree apricots, water and vanilla in blender or food processor. Makes about 3/4 cup. Apricot-Brandy Glaze 1 1/2 teaspoons cornstarch 1 tablespoon sugar 1/2 cup apricot nectar 1 1/2 teaspoons apricot brandy Stir together cornstarch and sugar. Blend in apricot nectar. Heat to boiling, stirring constantly. Stir in apricot brandy. Makes 1/2 cup. Apricot-Brandy Glaze, strawberry topping and raspberry jam filling: Total ingredients contain about: 681 calories; 25 mg sodium; 0 mg cholesterol; 1 grams fat; 171 grams carbohydrates; 2 grams protein; 1.19 grams fiber; 0?? calories from fat.