Apricot Chantilly recipe

Here's a lovely, light dessert to serve after a heavy meal. Note that if you don't care for apricot, you can substitute peach, strawberry, raspberry or cherry preserves.

2 cups apricot preserves
2 thin slices lemon, unpeeled
1/2 cup Madeira, Cointreau or dessert sherry
Pinch of salt
Pinch of cream of tartar
4 egg whites
1 cup heavy cream, whipped

Place preserves, lemon and Madeira in blender container; blend until smooth.

In a mixing bowl, add salt and cream of tartar to egg whites; beat until stiff. Stir a cupful of whites into preserve mixture, then fold in the rest. Fold in whipped cream.

Spoon into individual compotes or a serving bowl.

Serves 8.