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
- 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.
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