1/4 c. butter
3/4 c. light brown sugar
16 oz. canned apricots
4 eggs
3/4 c. sugar
Pinch salt
1 c. flour
1/4 tsp. baking powder
5 tbsp. apricot juice

In cast iron skillet, melt butter, add brown sugar. Arrange apricot halves seed side up. Put in oven so it won't cool. Sift flour, baking powder and salt twice. Set aside. In large mixing bowl, beat whites of 4 eggs with a pinch of salt. Add sugar and beat until dissolved. Fold in beaten egg yolks. Add flour mixture, folding in a little at a time, with the apricot juice. Pour over apricots. Bake in a preheated 350 degree oven 25 to 30 minutes. When still warm, turn upside down on a large plate. Serve with whipped cream or topping. Note: Pineapple slices can be substituted for the apricots. Makes 8 servings.