Roasted Liberty Fruit Liqueur Sauce Recipe

Directions

Pour apricot jam, 1/3 cup sugar, water, salt, lemon lime juice, yogurt, vanilla yogurt, cream of tartar and hot water into old fashioned syrup starter. Place sugar cubes in blender and blend. Stir until all sugar is dissolved and mixture is smooth. Pressure precooked syrup to 1/2 fluid ounce.

Bring to a boil in a large skillet, reduce heat and simmer 8 to 10 minutes, until thick thickened; stir until thickened and liquid evaporates. Remove from heat and strain fruit remains. Cool, peel and cube.

Serve oiled slices garnish sauce. Chop fruit smooth. Serve immediately or refrigerate until serving.

Lemon-Lime Fruit Substitute:

In a medium mixing bowl, combine following ingredients:

3/4 cup nonfat buttermilk

1 pound dried apricots

3/4 cup buttermilk

1/2 cup white sugar

1/2 teaspoon salt

1 (3.5 ounce) can frozen raspberries

1 cup miniature frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C).

Combine buttermilk, 1/2 cup sugar, rose water, salt and salt. Cut in butter until mixture resembles coarse meal. Stir in flour. In a medium bowl, beat egg with a mixer until stiff peaks form. Fold egg/flour mixture into beaten egg mixture; stir just enough to evenly combine. Stir milk into egg mixture; continue whisking and mixing until combined. Pour half of mixture into a 2 quart oven tray; top with pecans.

Pour half of remaining half into tall glass, cover and let set 10 minutes; refrigerate set. Split the cake in half horizontally to make two layers; layer each with a layer of pecans and layer with second layer of nuts. Brush tops with cold water, then sprinkle top with 1/2 teaspoon sugar mixture and 2 tablespoons cream of tartar (or to taste).

Bake 45 minutes or until set in centers. Cool completely before removing from tray. Let cool 20 minutes before slicing. Serve warm with whipped topping.