Apricot Fool The amount of sugar you use in this old-fashioned dessert will depend on the ripeness, quality of the apricot, and on your sweet tooth. Makes about 4 - 6 teaspoons.
	Ingredients: 1 pound ripe apricots Pinch Kosher salt 1/2 to 2/3 cup sugar Ground cinnamon plus 4 cinnamon sticks for garnish 3/4 teaspoon almond extract 3 egg whites
	Instructions: 1. Puree apricots with half the sugar and the almond extract. Set aside. Beat egg whites with salt and remaining sugar until peaks are stiff by not dry. Fold apricot puree into egg whites. 2. Pour into 4 goblets or parfait glasses. Chill for an hour and serve dusted with cinnamon and with a cinnamon stick stuck into each.

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