1 lg. can apricots
Water
1 packet lemon flavored gelatin
1 tbsp. brandy
1 c. cream, whipped

1. Drain apricots (reserve syrup) and put them through a fine sieve or puree in an electric blender.

2. Add enough water to syrup to make 1 3/4 cups of liquid and heat to boiling. Add gelatin and stir until dissolved. Cool.

3. Add pureed apricots and brandy. Place in refrigerator until it is beginning to thicken.

4. Remove from refrigerator and beat slightly with a rotary beater. Fold in whipped cream.

5. Pour into a serving dish and chill until firm. Serves 6.