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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 dozen almond macaroons |
3 (17-ounce) cans apricot halves, drained and coarsely chopped |
2 tablespoons lemon juice |
2 cups whipping cream |
1/2 cup sifted powdered sugar |
1/2 teaspoon almond extract |
Directions:
1. Place macaroons on an ungreased baking sheet; bake at 325° for 25 minutes. Cool and finely crumble; set aside. Combine chopped apricots and lemon juice; set aside.
2. Beat whipping cream until foamy; add sugar, 1 tablespoon at a time, beating until soft peaks form. Add almond extract; beat well. Fold macaroon crumbs into whipped cream.
3. Alternate layers of apricot mixture and whipped cream mixture in a waxed paper-lined 9-inch loaf pan, beginning and ending with apricot mixture. Freeze overnight.
4. Unmold onto a chilled serving platter; let stand at room temperature 10 minutes. Slice and serve on chilled dessert dishes.
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