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One 8 oz. package cream cheese, at room temperature
1/4 cup powdered sugar (do not sift)
2 Tbsp. half-and-half
2 Tbsp. Cointreau or Orange Liqueur (in a pinch, use 1 Tbsp. thawed frozen orange juice concentrate)
6 halved and pitted apricots
Mint leaves
Directions:
Beat the cheese with the sugar, half-and-half and Cointreau until very smoothly blended. Mound on a serving plate and swirl into an attractive cone using a spatula. Surround with apricot halves and garnish with mint leaves. Spread marscapone onto fruit to eat. Serves 4 to 6. Enjoy! -Diana
Submitted by Diana Bogue Contributed on:
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