Apricot Creme Sauce

Ingredients

• 14 1/2 ounces apricot halves, in their own juice, drained (reserve juice)
• 1 tablespoon cornstarch
• 1/2 cup apricot preserves
• 1/2 cup whipping cream
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice

Directions

1. 1

   slice apricots into 1/4" slices, set aside.

2. 2

   in 1qt saucepan combine 2/3 cup reserved apricot juice and cornstrach; whisk to blend and cook over medium heat stirring occasionally until thickened.

3. 3

   stir in remaining ingredients and apricots.

4. 4

   continue cooking, stirring occasionally, until apricots are warm.

5. 5

   serve sauce over pound cake, meringues, cream puffs or ice cream.