Recipe - Fresh Apricot Topping

*** NON NE *****

This shiny apricot topping is delicious on your best plain white cake or
sponge cake. It has a tart, genuinely apricot flavor with a beautiful
golden color.

Cut up about 8 fresh apricots and place in a saucepan with one tablespoon
water. Cook until mushy and fairly thick. Measure Three fourths cup pulp and add 1/2
cup light brown sugar, 3 tablespoons butter and a pinch of salt. Return to
saucepan, cook 3 minutes. Remove from heat, add Three fourths cup coconut. Spread
over cooled cake while topping is still warm. Makes enough for 9 x 13 "
cake.

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 26, 1997