Stone Cream

1 lb tin of apricots
2 tablespoons soft brown sugar
1 tablespoon brandy or sherry
1/2 oz gelatine
2 tablespoon warm water
1 pint single cream
2 oz icing sugar

Spread the apricots over the bottom of a glass serving bowl and sprinkle with the soft brown sugar and the brandy or sherry. Dissolve the gelatin in the warm water, according to the packet. Put the cream in a heavy saucepan and bring to the boil, stirring in the icing sugar. When the cream mixture hs just boiled add the gelatin, stirring well. Allow to cool and pour over the mixture in the serving bowl. Chill before serving.