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.
I made this yesterday and thought it was wonderful; when I came back to review it I realized I totally forgot the lemon zest! So I made it again today and I think it's even better with the lemon zest. The only thing I had to change was that I was a little short on apricot preserves the second time so used orange marmalade to make up the difference (probably only a couple tsp). I didn't measure the cinnamon - just used what looked good, which was probably close to 1 tsp. I had this over chocolate ice cream and it was lovely! Thanks for posting and good luck!
Made this recipe pretty much as written (used the teaspoon of cinnamon), BUT I did add 2 tablespoons of finely diced dried apricots & a tablespoon of apricot nectar ~ Worked out just great, & we had a wonderful sauce that went well over both frozen vanilla yogurt as well as a small bowl of cottage cheese! [Made & reviewed in RSC #15 Contest]
I really enjoyed this over French vanilla ice cream. It is very different than my usual plain or with chocolate sauce. I loved the cinnamon flavor. So easy to make too. Thanks and good luck!
Sorry but this just didn't do it for us. We didn't care for the lemon zest and we found it way too sweet. Thanks for sharing and good luck in the contest. By the way, I made it exactly as written.