This recipe is one of those little magical things that has only 3 ingredients, is quick and easy to prepare, and is nothing short of sensational. It continues to be one of our guests' favorites, and is one of our most requested recipes. We call it "Culinary Magic".

1 20-oz can of apricots in heavy syrup, drained (watch for pits)
1 12-oz jar of apricot preserves
1/3 cup lemon juice
Heavy cream and fresh mint for garnish

1. Puree drained apricots in food processor (using metal blade).
   
2. Heat apricot preserves until melted and liquid. (You may use microwave or a heavy sauce pan).
   
3. Add liquid preserves to pureed fruit and mix well in processor.
   
4. Pour into a chilled 9" metal cake pan, cover with foil, and immediately place in freezer. Freeze overnight (at least 12 hours).
   
5. When ready to serve, scoop the Apricot Victorian with an ice cream scoop to form a nice round ball.
   
6. Place frozen ball in footed clear glass fruit compote or wide mouth champagne glass. Pour about 1 1/2 oz of heavy cream over the Victorian. The cream will immediately freeze and glaze the ball.
   
7. Garnish with a sprig of fresh mint.
   

Serve at once. This recipe will serve 6-8 people. Keeps well in freezer and is terrific to have on hand for unexpected company.

Note: If you plan to keep this dessert longer than a day in the freezer, use a plastic storage container with a tight fitting lid instead of the metal cake pan.