Oriental Apricot Cream

Soak the apricots in warm water for 20 minutes. Put the apricots in a saucepan, just covered with the soaking water, with 4 tablespoons of sugar and soften in 20 minutes. Preheat the oven to 200 °C. Grind the apricots with the cooking water in a food processor or possibly in a hand blender. If the mixture is very firm, you can add 1-2 tablespoons of water. Place the almond kernels on a baking tray and roast lightly in the oven or possibly in a dry frying pan. Coarsely chop the roasted almond kernels and stir into the apricot cream shortly before serving.

Using a whisk, stir the yogurt thoroughly with the remaining sugar and the orange blossom water or rose water and serve separately with the apricot cream.

Tip: Use creamy natural yogurt for an even finer result!

Preparation Tip:

If there are no children at the table, you can also refine the Oriental Apricot Cream with orange liqueur!

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