Recipe by mollypaul
An easy pleaser that's sure to impress your guests. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time.
- 2 3⁄4 cups canned apricots, drained
- 3 egg whites, stiffly beaten
- 3⁄4 cup heavy cream, whipped
- 1 tablespoon rum