Apricots with Brandy and Cream from The Times Cookery Book by Katie Stewart
This useful recipe can be put together very quickly. Hot apricots with a hint of orange and brandy are delicious. Serve them with soft sponge fingers. Melt the butter in a large frying pan and add ...
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Ingredients
- ¼ pint (1½ dl) double cream
- 1 tablespoon brandy
- finely grated orange rind
- juice of 1 orange
- 1 (1 lb 13 oz) (825 g) tin apricot halves
- 1 oz (25 g) butter
- 2 oz (50 g) castor sugar
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