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Apricot Berry Shortcake
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1 cup fresh raspberries and/or blackberries
1 tablespoon sugar
Dash ground nutmeg
1/4 cup apricot jam
1 teaspoon butter
Dash salt
2 individual round sponge cakes
Whipped cream
In a bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1
hour. In a saucepan, heat jam, butter and salt on low until butter is melted.
In a microwave, warm the sponge cakes on high for 20 seconds; place on serving
plates. Top with berry mixture; drizzle with apricot sauce. Top with a dollop of
whipped cream.
Yield: 2 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |