2 tbsp. butter
1/4 c. brown sugar
3 tbsp. orange brandy (Cointreau, Triple Sec, or Grand Marnier)
1/2 c. whipping cream
1 lg. can skinned, seeded apricots

Melt butter in frying pan. Add sugar and apricots. Saute over medium heat until caramelized and thickened, about 5 minutes. Stir in cream and liqueur to warm. Serve warm in sherbet bowls.