Apricot Freeze - cooking recipe

Ingredients

24 ounces pear halves or 24 ounces apricot halves, drained
1 tablespoon apricot preserves
1 1 teaspoon apricot liqueur or 1 teaspoon apricot nectar
mint

Preparation

Place pear or apricot halves in single layer on a cookie sheet and freeze until hard - about 1 hour. Remove and add apricot preserves or brandy or apricot nectar to a blender and blend until smooth. Empty into a large metal bowl and cover with plastic wrap - freezing for 1 1/2 hours. Scoop into sherbert glasses and garnish with mint.