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A smooth spread that's a great complement to breakfast or brunch or with lamb.

Apricot Mint Sauce

1 (8-ounce) can apricot halves in light syrup, drained
1/2 cup sour cream
1/4 cup mint jelly
1 teaspoon fresh mint, finely chopped

1. Place apricot halves, sour cream and jelly in food processor or blender; cover. Process until smooth. Pour into small bowl; stir in mint. Cover; refrigerate until ready to serve.

Makes about 1 1/3 cups.