Apricot Chantilly

Here's a lovely, light dessert to serve after a heavy meal. Note that if you don't care for apricot, you can substitute peach, strawberry, raspberry or cherry preserves.


  • 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


  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.

Serves 8.