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Leon's Stemmed Glass Baracreme

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      Title: LEON'S STEMMED GLASS BARACREME
 Categories: Desserts
      Yield: 4 Servings
 
      6 oz Apricot jam
      1    Envelope (1 oz) gelatin
      2 tb Lemon juice
    1/2 c  Heavy cream, whipped
 
  Put apricot jam into blender, and blend until apricots are
  incorporated to become a thick sauce. Dissolve gelatin in lemon juice
  in a small double boiler over hot water. Fold gelatin into apricot
  mixture. Chill in refrigerator until lightly set for about 45
  minutes. Fold the mixture into the whipped cream, pile into stemmed
  glasses and chill until serving time. Serve with Christmas cookies.
  Serves 4.
  
  From: Family magazine Nov 91 Posted by: Bill McGimpsey
 
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