Apricot-raspberry cold peel

Name: Apricot-raspberry cold peel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g ripe apricots; 300 ml apple juice; 300 ml Apricot nectar; 7-10 Tbsp juice of 1/2 lemon; 2 go. tablespoons of sugar; 1 package Vanillin sugar; 100 g Raspberries; 4 tablespoons (approx. 30 g) Amarettini (Italian almond biscuits); 7-10 Tbsp Melissa

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g ripe apricots
300 ml apple juice
300 ml Apricot nectar
7-10 Tbsp juice of 1/2 lemon
2 go. tablespoons of sugar
1 package Vanillin sugar
100 g Raspberries
4 tablespoons (approx. 30 g) Amarettini (Italian almond biscuits)
7-10 Tbsp Melissa

Directions

1
Wash, halve and stone the apricots. Boil up all the juice, sugar and vanilla sugar. Simmer the apricots for 3-4 minutes. After about 2 minutes, lift out about half the apricots
2
Mash the apricots in the juice. Let the cold peel cool down at room temperature first, then put it in the fridge for at least 3 hours
3
Select the raspberries, wash and drain. If necessary, cut the remaining apricots into slices and put them in the cold dish with the raspberries. Crumble the Amarettini and sprinkle over it. Decorate with lemon balm if desired.
4
When buying, look out for ripe apricots, only they are soft and fully aromatic. If there are fruits that are not yet fully ripe, simmer a little longer. Cold bowls should also be served well chilled. It is best to let them cool down in a cold water bath (possibly with ice cubes), then refrigerate them in the refrigerator.