12 cup apricot preserves
12-1 teaspoon cinnamon (depends on your love of cinnamon)
1 tablespoon dry sherry
1 tablespoon brown sugar
1 lemon, zest only
Put all ingredients in a small saucepan. Bring to a boil over a medium heat, stirring the whole time. Turn off heat and allow topping to cool slightly before serving over ice cream.