Apricot-Almond Sundae

Adapted by StarChefs.com
JULY-AUGUST 2002
Yield: Generous 1/2 cup, about 4 servings
Tips: A very simple topping for an easy, yet sophisticated, sundae. Not one for the kids, as it contains alcohol. This topping is a pretty contrast atop chocolate chip ice cream (or the chocolate chip frozen yogurt elsewhere in this edition); I'd imagine you could serve it over vanilla fudge ice cream or even a good chocolate, if you'd prefer. You'll need a food processor.

INGREDIENTS:

1/2 cup stirred, good quality apricot preserves
2 tbsp. almond liqueur (for example, amaretto)
For Serving
Good Quality ice chocolate chip cream OR frozen yogurt(see recipe in this edition)
Optional Garnish
Whipped cream
Semisweet chocolate chips or chunks
Toasted, cooled, sliced almonds

METHOD:

After measuring preserves, scrape into workbowl of food processor fitted with steel blade. Process at highest speed until fruit chunks are broken up and preserves are almost smooth (you'll see small flecks of apricot in the preserves--OK). Turn into small, heavy-bottomed, nonaluminum saucepan. Place over low heat and stir often until preserves come to a boil (there will be a layer of foam on top--OK). Remove from heat; stir in liqueur (the layer of foam should subside as you do). Serve warm (not hot) or cold.

Store, covered, in refrigerator for up to 5 days. To serve, spoon atop portions of suggested ice cream or frozen yogurt (to warm, pour only as much as you'll need into a small, heavy-bottomed, nonaluminum saucepan. Heat over low heat, stirring often, just until warm.) If desired, garnish with whipped cream, almonds, and/or chocolate chips.

Note:
Sliced almonds look like thin shavings of the whole nuts. Do not confuse them with slivered almonds, which are chunky oblongs.