1453 Apricot cream

• 8–10 apricots
• 1½ glasses very thick cream
• ¾ glass,

Drop 8–10 apricots into boiling water, remove immediately, and turn into a sieve to drain. Skin, halve, remove the pits, and place the fruit in a saucepan. Add ⅜ lb sugar, cover with a lid, and boil until tender. Rub the apricots through a fine sieve, place on ice, and stir until the purée cools