Dried apricot puree with biscuit flour

1 serving


Rinse dried apricots two to three times in warm water. Put in dishes, pour cold water and leave to swell for 4 hours. Then cook the fruit in the same water where they were infused, in a closed dish, until soft. Wipe the finished fruits through the B-O. Dry the cookies in the oven, rub with a rolling pin or thistle, sift through a sieve, you get biscuit flour. Pour it into the dishes and pour sugar syrup. Mix the finished puree well with swollen biscuit onions, instead of dried apricots, dried apples can be used.