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Recipe for :

Apricot Chantilly

This is one of the recipes which we have been given permission to reproduce by RecipeGoldmine, founded by Linda Roth. It is a big site with a wealth of information and recipes. If you would like to have a look at the website click here.

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Here's a lovely, light dessert to serve after a heavy meal. Note that if you don't care for apricot, you can substitute peach, strawberry, raspberry, or cherry preserves.


2 C. apricot preserves
2 thin slices lemon, unpeeled
1/2 C. madeira, cointreau or dessert sherry
Pinch of salt
Pinch of cream of tartar
4 egg whites
1 C. heavy cream, whipped

  • Place preserves, lemon and Madeira, cointreau or sherry in blender container; blend until smooth.
  • In a mixing bowl, add salt and cream of tartar to egg whites; beat until stiff. Stir a cupful of whites into preserve mixture, then fold in the rest. Fold in whipped cream.
  • Spoon into individual compotes or a serving bowl.

Serves 8

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