Prep 15 mins
Cook 15 mins
- 2 lbs ripe apricots
- 4 tablespoons water
- 5 ounces sugar
- 2 tablespoons Grand Marnier or 2 tablespoons Cointreau liqueur
- 1⁄2 pint sour cream
- Remove the pits from the apricots and stew them gently with the water and sugar until tender.
- Puree the cooked fruit.
- Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking.
- Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses.
- Chill before serving.