Fresh Apricot Topping

         Yield: 1 Servings
Categories: Cakes, Sauces, Desserts

*** NON NE ***** This shiny apricot topping is delicious on your best plain white cake or sponge cake. It has a tart, genuinely apricot flavor with a beautiful golden color. Cut up about 8 fresh apricots and place in a saucepan with one tablespoon water. Cook until mushy and fairly thick. Measure 3/4 cup pulp and add 1/2 cup light brown sugar, 3 tablespoons butter and a pinch of salt. Return to saucepan, cook 3 minutes. Remove from heat, add 3/4 cup coconut. Spread over cooled cake while topping is still warm. Makes enough for 9 x 13 " cake. Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries <devriesb@cyberbeach.net> on Aug 26, 1997