Apricot purses on a cloud | epicuriantime.com

Ingredients

• 3 sheets of phyllo dough, 12 by 17 inches
• 1/4 cup melted butter
• 3 tablespoons confectioners' sugar
• 4 slices pound cake, 2 inches squares by 1/2 inch thick
• 16 apricots halves
• 8 mint leaves, 4 chopped and 4 reserved for garnish
• For sauce:
• 1/2 cup vanilla ice cream
• 1/4 cup heavy cream
• 1 teaspoon peppermint liqueur or drops of peppermint extract
• 4 chopped mint leaves
• recipeIngredient ends