250 gr dried apricots
250 gr sugar
1/2 glass water
1 teaspoon lemon juice
1 glass 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.