Apricot Chantilly

Here's a lovely, light dessert to serve after a heavy meal.

Yield: 8 servings

Ingredients

• 2 cups apricot preserves
• 2 thin slices lemon, unpeeled
• 1/2 cup Madeira, Cointreau or dessert sherry
• Pinch of salt
• Pinch of cream of tartar
• 4 egg whites
• 1 cup heavy cream, whipped

Instructions

1. Place preserves, lemon and Madeira in blender container; blend until smooth.
2. In a mixing bowl, add salt and cream of tartar to egg whites; beat until stiff. Stir a cupful of whites into preserve mixture, then fold in the rest. Fold in whipped cream.
3. Spoon into individual compotes or a serving bowl.

Notes

If you don't care for apricot, you can substitute peach, strawberry, raspberry or cherry preserves.