Ingredients
- 1/2 cup dried cherries
Preparation
Baking Directions:
In a small pot, bring the reserved apricot liquid and the cherries to a boil.
Reduce the heat and simmer for 3 minutes.
Add the apricots to the pot, stir to combine, and heat through.
Remove from heat and stir in lemon juice and vanilla essence.
Let the mixture cool and separate into 8 microwaveable paper cups in a Ziploc bag.
Freeze.
To reheat:Allow to defrost slowly overnight or while you’re at work, or remove a cup from the freezer and microwave on high till warmed through, about 3 minutes.
Serving Directions:
Spoon syrup over store-bought pound cake or angel food cake.
Serve alongside store-bought ice cream, like peaches and cream or vanilla, with sliced bananas and your favorite chocolate chip cookie, sundae style.
Or serve over a scone with fresh strawberries and with whipped cream.