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To make fruit skewers, skewer fruit in alternating layers of color and sweetness. Or, simply skewer each piece of fruit with a toothpick
Skewers can be refrigerated for up to 24 hours before serving.
In the Crock-Pot® slow cooker, combine the ginger, apricots, and sugar. Cover, cook 8 to 10 hours.
Remove the cover during the last 30 minutes of cooling. Allow the apricot mixture to cool.
Pour into a medium bowl and fold in the whipped cream and mint.
Serve as a dipping sauce for the fruit skewers. Garnish the serving platter with fresh mint sprigs.
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