250 grams dried apricots
250 grams sugar
1/2 glass water
1 teaspoon lemon juice
Clotted cream

– 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.

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