14 1/2 oz. can apricots in their own juice, drained (reserve juice)
1 tbsp. cornstarch
1/2 c. apricot preserves
1/2 c. whipping cream
1/4 tsp. nutmeg
1 tbsp. lemon juice

Slice apricots into 1/4 inch slices, set aside. In 1 quart saucepan combine 2/3 reserved apricot juice and cornstarch whisk to blend. Cook over medium heat, stirring occasionally until thickened (4 to 6 minutes). Stir in remaining ingredients and apricots and continue cooking, stirring occasionally until apricots are warm. Serve sauce over pound cake, meringues, cream puffs or ice cream.