Recipes > Desserts > Apricots with Cream and Nut Brittle

Apricots with Cream and Nut Brittle


  • 1 can apricots
  • nut brittle
  • 1/2 cup cream
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla
  • few grains salt


Drain apricots, cook syrup 10 minutes, add fruit and cook 3 to 5 minutes, or until tender. Cool and pour into serving dish. Sprinkle with one-half the nut brittle.

Beat cream until stiff, add slowly sugar, vanilla, salt and half remaining brittle. Pile cream on the apricots, sprinkle with remaining brittle and serve as cold as possible.

Other canned fruit or orange sections may be used instead of apricots.


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For Luncheon and Supper Guests (1923).

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