This is a cool, light dessert for summer days. I first made this dessert when I lived in Illinois and John and Jim were in grade school. Over the years I have found variations on this easy desert, but none I like any better.
Serves 12
1 Angel Food Cake baked and cooled
2 11.5 oz cans of apricot nectar juice
(Place 1 can in refrigerator to cool)
1 15.25 oz can of apricots in heave syrup
2 ¼ oz envelopes gelatin ( I use Knox gelatin pkts)
Optional
1/8 tsp cinnamon or nutmeg
Vanilla ice cream
Bake angel food cake and let cool
Tear angel food cake gently into 2” to 3” pieces and arrange evenly in a large lasagna pan or serving dish large enough to accommodate the cake and about 3 cups of juice. I use a large 3 qt oblong glass baking dish.
Place your can of chilled apricot nectar into a large mixing bowl, and gently sprinkle the 2 packets of gelatin over top and let stand. It will dissolve while you prepare the rest of the juice.
In a large pan add the other can of apricot nectar and the juice off of the can of apricots. Smash up the apricots with a fork and press through a strainer into the pan of juice. Heat the juice and strained apricots just to a boil but not boiling. Stir in cinnamon or nutmeg if you are going to use them at this time.
Mix the gelatin that has been softening well, and pour in the hot juice slowly mixing as you pour. When gelatin is mixed thoroughly, let cool down to just a warm stage, but not thicken, then pour over the angel food cake evenly. I have found that letting the gelatin cool keeps the angel food cake from compressing too much, and it will retain its light and airy texture.
Chill and serve with a dollop of whip cream or ice cream.