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Apricot Delight


450g Dried Apricots
1 Teaspoon Vanilla
¾ Cup Milk
2 Tablespoons Orange Rind (Grated)
60g Slivered Almonds (Toasted)
¾ Cup Sugar
¼ Cup Brandy
16 Sponge Fingers
280ml Cream (Whipped)


  1. Cook apricots with vanilla and sugar and with a dash of water.
  2. Vitamise mixture, allow to cool and blend in orange rind.
  3. Dampen the sponge fingers with brandy and milk.
  4. Arrange four damp sponge fingers and top with the apricot mixture.
  5. Arrange an alternate layer of four on top of the first (in a criss-cross pattern) and top with the apricot mixture.
  6. Arrange two more layers (criss-cross pattern) topping each with the apricot mixture.
  7. Coat top with any remaining mixture
  8. Place in refrigerator for a day to fuse.

Serve cold layered with whipped cream and slivered almonds. Makes a refreshing dessert or a cold snack to cool off on a hot day.

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