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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: