Apricot Purée with Almonds

Name: Apricot Purée with Almonds (Morelowy deser)
Cuisine: Polish
Ingredients: 350 g/12 oz/½ cup dried apricots, finely chopped; 60 ml/4 tbsp water; 50 g/2 oz/¼ cup caster (superfine) sugar; 75 g/3 oz/½ cup blanched almonds, chopped; 75 g/3 oz/½ cup chopped candied peel; whipped cream and ground cinnamon, to serve; whipped cream and ground cinnamon, to serve

Morelowy deser

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Poland

By Ewa Michalik

Published 2008

About

Many traditional Polish desserts are made with dried fruits, such as plums, apricots or apples, because it was once difficult to buy the fresh variety out of season. This rich apricot purée is warming and nutritious, making it especially popular during the winter.

Ingredients

350 g/12 oz/½ cup dried apricots, finely chopped
60

Europe
Poland
Dessert
Gluten-free
Vegetarian
Eastern Europe
Winter

Method

Place the chopped apricots and the water in a heavy pan, bring to the boil and simmer for 25 minutes.
Add the sugar and simmer for a further 10 minutes, or until you have a thick jam-like mixture.
Remove from the heat and stir in the Pol