Apricot cold peel with rice pudding

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Scald the apricots with boiling water, rinse briefly with cold water and remove the skin. Halve the fruit, stone and cut into pieces. Bring 1/4 litre of water, lemon juice, sugar and apricots to the boil and steam for about 5 minutes.

2. 2

   Puree the fruit with the cutting stick of the hand mixer and chill. Select the raspberries. Arrange cold dish with rice pudding and raspberries, dust with cinnamon and garnish with mint.