Ingredients

How to make it

  • Whip one cup of cream, fold in sugar, lemon juice and apricot puree.
  • Arrange 4 to 6 slices of pound cake in an 8 inch square pan. Pour cream mixture over.
  • Cover with remaining cake slices.
  • Freeze overnight, (tightly covered)
  • Cut in squares, 3 x 3. Wrap individually in foil wrap and keep frozen until serving time. (I love that thin foil wrap just for these)
  • When ready to serve make the rum butter sauce. I doubled the sauce from the original recipe because I like a big pool of warm sauce under the frozen apricot sandwich.
  • Sauce:
  • Melt buttter over fairly high temperature, add corn syrup and sugar, stirring until sugar is thouroughly dissolved. Add whipping cream and continue to stir until mixture reaches simmering point.
  • Remove from heat, stir in rum. Return to heat.
  • Reduce heat to very low and simmer 10 minutes. Pull off the heat and add extract. Allow to cool and thicken slightly.
  • Pool a puddle of sauce on dessert plate, top with frozen apricot sandwich, drizzle top with a little extra sauce and top with extra whipped cream. Serve immediately.

People Who Like This Dish 1
Reviews & Comments 2

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    " It was good "
    lenora ate it and said...
    This sounds like it would be good.
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  • ccer 6 years ago
    delciously decadent - and a huge hit with the fam! thanks for sharing
    Was this review helpful? Yes Flag

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