2 tablespoons grand marnier or 2 tablespoons cointreau liqueur
1/2 pint sour cream
Directions:
1. Remove the pits from the apricots and stew them gently with the water and sugar until tender. 2. Puree the cooked fruit. 3. Cool. 4. Stir the liqueur into the cold apricot puree and adjust the sweetness to your liking. 5. Layer alternative spoonfuls of apricot mixture and sour cream into six indidual serving glasses. 6. Chill before serving.
