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1 dozen apricots
2-3/4 cups sugar
1-1/2 cups water
2/3 cup nut meats
1 cup cream
1/2 teaspoon vanilla
Few grains salt
Peel apricots and cook until tender in syrup made of two cups sugar and one cup water boiled five minutes. Cool and pour into serving dish. Put one-half cup sugar and one-half cup water in saucepan and boil quickly until syrup is a golden brown or the
sugar is caramelized. Add chopped nut meats and turn into lightly greased pan. Cool and pound until broken into very small pieces. Sprinkle one-half this nut brittle over the apricots. Beat cream until stiff. Add slowly one-quarter cup sugar and the vanilla, the salt, and part of the remaining brittle. Put on top of the apricots, sprinkling with remaining brittle, chill and serve. Canned apricots or sliced oranges may be used instead of fresh apricots. Recipe makes eight servings.
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