Orange blossom water perfumed yoghurt with oriental style crème apricot
For 4 servings you need:
400 grams apricots, dried
8 tbsp. sugar
100 grams almonds, peeled
300 g yoghurt
1 tbsp. rose water
1 tbsp. orange blossom water
Soak the apricots in water for at least 20 minutes, strain and save the soaking water. Give the apricots into a saucepan, cover with soaking water and add 4 tbsp. sugar. Bring to a boil and cook for about 20 minutes until the apricots are softened. Preheat oven to 200 °C.
Give apricots and cooking water into a blender and purée. In case the mixture isn’t soft enough add 1 – 2 tbsp. water.
Give the almonds on a baking tray and toast for a few minutes. Chop the almonds coarsely. Just before serving fold into the apricot purèe.
Mix the yoghurt with the remaining sugar and perfume with orange blossom water.
Serve the perfumed yoghurt on a bed of crème apricot.