(Editor's Note: Rebroadcast, redistribution, or reproduction of this document, in whole or in part, is prohibited without prior, written permission. For educational use only.)
This recipe is one of those little magical things that has only 3 ingredients, is quick and easy to prepare, and is nothing short of sensational. Serve at once. This recipe will serve 6-8 people. Keeps well in freezer and is terrific to have on hand for unexpected company. Please note if you plan to keep this dessert longer than a day in the freezer, use a [plastic] storage container with an air-tight fitting lid instead of the metal cake pan.
Instructions:
Puree drained apricots in food processor (using metal blade).
Heat apricot preserves until melted and liquid. [Editor's Note: We 21st century-folks may use microwave or a heavy sauce pan.]
Add liquid preserves to pureed fruit and mix well until smooth. [Editor's Note: We 21st century-folks may use a processor.]
Pour into a chilled 9" metal cake pan, cover with foil, and immediately place in freezer. Freeze overnight (at least 12 hours).
When ready to serve, scoop the Apricot Victorian with an ice cream scoop to form a nice round ball.
Place frozen ball in footed clear glass fruit compote or wide mouth champagne glass.
Pour about 1 1/2 oz of heavy cream over the Victorian. The cream will immediately freeze and glaze the ball.