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VIENNESE APRICOT SAUCE

Makes about 1 cup. For vanilla, chocolate and peach ice
cream.

1 c. apricot preserves
1 c. water
2 Tbsp. sugar
1/4 c. Cointreau or orange
curacao
In a saucepan over low heat, simmer preserves, water and
sugar for 10 minutes, stirring frequently. Remove from heat
and stir in liqueur.

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