7%M unusual dessert, which is so easy to prepare, may be made at any time of year, using either fresh or canned apricots.
Any fruit may be substituted for apricots, particularly peaches, pears or apples, which have been lightly poached, or bananas. Be sure the apricots are very ripe and soft.
1 lb. fresh or canned and drained apricots
2 oz. cup almonds, blanched and toasted
10 fl. oz. double cream 4 oz. soft brown sugar
If the apricots are fresh, prepare them by washing, halving and stoning . Crack the kernels and extract the nuts. Arrange the apricots in the bottom of a flameproof serving dish. Sprinkle the top of the apricots with apricot nuts and the toasted almonds.
In a medium-sized mixing bowl, whip the cream with a wire whisk or rotary beater until it is stiff. Spoon the cream on top
of the nuts and, with a knife, spread it over evenly. Place the dish in the refrigerator to chill for 2 hours.
Five minutes before serving, preheat the grill to high. Sprinkle the top of the cream with the sugar in a thick layer.
Place the dish under the grill and cook it for 3 minutes or until the sugar melts and forms a crust. Remove the dish from the heat and serve at once.