Apricot Flambe Topping


1/4 C butter or margarine
6 B&R Farms Dried Apricots, cut into thin wedges (soak in water until doubled in size)
1/2 C orange juice
1/2 C sugar
1/4 t ground cinnamon
1/4 Corange liqueur


Melt butter in a large skillet over medium heat; add apricot wedges, and sauté 1 to 2 minutes.

Stir in orange juice, sugar, and cinnamon; simmer, stirring often, 20 minutes or until slightly reduced. Stir in orange liqueur, and ignite mixture with a long-handled match. Allow flames to die down, and serve topping over pound cake or vanilla ice cream. Yield: 6 servings.