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Frozen Apricot Loaf

Yield 8 to 10 servings


  • 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

How to Make It

  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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