Frozen Apricot Loaf

Oxmoor House
8 to 10 servings


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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


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.

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.

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.

Unmold onto a chilled serving platter; let stand at room temperature 10 minutes. Slice and serve on chilled dessert dishes.

Created date

February 2010