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2 cups cooked apricots, fresh or canned water
1 tablespoon lemon juice
2 tablespoons sugar or to taste
1/2 teaspoon salt
1 tablespoon flour
 
Garnish:
Spicy Knaidlachs
sour cream

Drain the juice from the broth and measure broth, adding enough water to make 3 pints. Chop the fruit quite fine and return to liquid. Add the lemon juice. Mix sugar, salt and flour with a little of the cold juice to make a paste; then stir into the larger mixture. Stir over low heat until well cooked, and rich and creamy in consistency, about 10-15 minutes. Chill or serve hot, adding extra lemon or sugar if desired.
 
To prepare Spicy Knaidlach: Using a box of matzoh ball mix, follow directions, adding 1/4 teaspoon cinnamon and 1/8 teaspoon nutmeg to dry ingredients. Garnish with knaidlach and a dollop of sour cream, if desired. 6-8 servings

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