825g apricot halves
300g carton sour cream
2 tspns gelatine
Method: Drain apricots, reserve 1/2 cup syrup. Sprinkle gelatine over syrup, dissolve over hot water (or microwave on High for 1 min), cool to room temp. Puree apricots in blender or processor, add sour cream and gelatine mixture, blend until smooth. Pour into individual dishes, refrigerate until set. Decorate with extra sliced apricots and shredded coconut.
300g carton sour cream
2 tspns gelatine
Method: Drain apricots, reserve 1/2 cup syrup. Sprinkle gelatine over syrup, dissolve over hot water (or microwave on High for 1 min), cool to room temp. Puree apricots in blender or processor, add sour cream and gelatine mixture, blend until smooth. Pour into individual dishes, refrigerate until set. Decorate with extra sliced apricots and shredded coconut.
Contributed by K. Williams in Carrieton's Sweet Treats (n.d. [early 1990s?]).
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