Apricot Salad - cooking recipe

Ingredients

1 (16 oz.) can apricots, pitted and diced
1 (8 oz.) can crushed pineapple
1 small pkg. apricot gelatin
1 tsp. unflavored gelatin
1 Tbsp. lemon juice
1 Tbsp. apple brandy
lettuce
mayonnaise

Preparation

Drain fruits and reserve juices.
Add enough water to fruit juice to make 1 1/2 cups liquid.
Heat juice in small saucepan. Dissolve gelatin in heated juices.
Allow to cool.
Add apricots, pineapple, lemon juice and brandy.
Pour into lightly greased quart casserole or 6 (6 ounce) individual molds.
Chill until set. Unmold on plate with lettuce leaves.
Top with mayonnaise.