250 grams dried apricots
250 grams sugar
1/2 glass water
1 teaspoon lemon juice
- Put the apricots in a saucepan. Add 6 glasses of lukewarm water and leave for 24 hours.
- Drain the apricots. Add sugar, water and lemon juice. Cover and cook on medium heat for 1/2 an hour until the syrup thickens.
- Let cool.
- Into each apricot insert a hazelnut-size piece of clotted cream. Arrange them in a serving dish, with the creamy parts upwards.
- Pour the syrup over and serve.