Prep 5 mins
Cook 5 mins
Why buy ice cream topping when it is so quick and easy to make your own? I almost always have a spare 10 minutes and these ingredients on hand. This is suitable for children because bringing the mixture to the boil burns off the alcohol in the sherry.
- 1⁄2 cup apricot preserves
- 1⁄2-1 teaspoon cinnamon (depends on your love of cinnamon)
- 1 tablespoon dry sherry
- 1 tablespoon brown sugar
- 1 lemon, zest only
- Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.
Easy peasy, quick and just spectacular.
Served over vanilla ice-cream...........mmmmmmm divine!
Ohh and to make thing easier, I made it in the micorwave!
Really good topping! The flavors were wonderful. I served over vanilla ice cream. Thanks for sharing!
Super easy to put together. I liked what the cinnamon did to to preserves, and the lemon zest made it fresh. A little goes a long way. :D I served this on top of plain pound cake and topped with Cool Whip. Thanks Peggy. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition.