When I was first married, I tried this recipe from a cookbook I had because the apricot trees on Grandpa Cox's farm were abundant producers. So I decided to try this new recipe with some apricots that I had bottled. I have since used fresh apricots so I will include both here.
Apricot Whip (Original Recipe from Jiffy Cooking by Better Homes and Gardens
Ingredients:
1 1-pound 14-ounce can of peeled apricots (or one quart bottle of pitted apricots)
20 large marshmallows
1 cup whipping cream, whipped (or use an 8 oz tub of Cool Whip)
Steps
1. Drain apricots reserving 1/4 cup of the syrup; remove pits.
2. Blend apricots in a blender or mash just until broken up.
3. Combine apricots, marshmallows, and reserved syrup. Cook and stir till marshmallows are dissolved.
4.Cool. Fold in whipped cream. Chill for a least an hour.
Makes 6 servings.
Apricot Whip (Zina's version with fresh apricots)
1. Wash and pit about 15-20 apricots.
2. Put in a pan with 1/4 cup sugar.
3.Bring to a boil and cook for about 10 minutes. Allow to cool enough that you can put if in a blender and blend until smooth.
4. Pour it back in the pan that you cooked the apricots in and add marshmallows. Cook until marshmallows are dissolved
5. Cool the apricot/marshmallow mixture and add the cool whip or whipped cream. (I started using the cool whip more because it doesn't contain carrageenan and the cream without carrageenan is really expensive)
6. Allow to cool in the refrigerator for at least an hour before serving..
Note: You can either put if in a 9x13 cake pan or in a bowl. Doesn't matter.
