pounds apricots, pitted, cut into 1/3-inch thick wedges
1 cup sugar
cup water plus 1 tablespoon
1 teaspoon unflavored gelatin
1 1/4 cups
chilled whipping cream
1/4 cup powdered sugar
10 warm cinnamon biscuits
2 1/2 pint baskets fresh raspberries
Place apricots in large bowl.
Combine 1 cup water in small saucepan. Bring to boil, stirring until sugar
dissolves. Mix sugar syrup into apricots. Cool completely.
tablespoon water in small cup. Sprinkle 1 teaspoon unflavored gelatin over.
Let stand until gelatin softens, about 5 minutes.
Set cup in
1-inch-deep simmering water in medium saucepan; stir until gelatin dissolves,
about 3 minutes.
Remove from heat.
Beat whipping cream and powdered
sugar in large bowl just until mixture thickens.
Gradually add warm gelatin
mixture, beating until cream forms medium-firm peaks.
horizontally in half. Place 1 biscuit bottom in each of 10 shallow bowls. Spoon
apricots with syrup over bottoms.
Top with whipped cream, raspberries and
Drizzle remaining syrup from apricots around shortcake and