Apricot and Dried Cherry syrup

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.