3 teaspoons gelatine
1 x 16oz tin apricot halves
1 cup hot water
1 dessertspoon sherry
Drain syrup from fruit, and retain.
Place gelatine in hot water and stir until dissolved.
Add retained apricot syrup & sherry, sweeten to taste with sugar.
Leave until thickened.
Place a thin sprinkle of coconut over the shortcrust pastry shell, arrange apricots carefully. Cover with apricot and gelatine mixture.
Chill until set.
Decorate with whipped cream and serve with
Home Made Ice Cream
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