Stuffed apricots on raspberry sauce

Name: Stuffed apricots on raspberry sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 8 ripe apricots or 16 halves from the can; 1 glass (370 ml) Raspberries (sugared); 7-10 Tbsp a few squirts of lemon juice; 100 g Whipped cream; 1 package Bourbon vanilla sugar; 7-10 Tbsp Lemon balm

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

8 ripe apricots or 16 halves from the can
1 glass (370 ml) Raspberries (sugared)
7-10 Tbsp a few squirts of lemon juice
100 g Whipped cream
1 package Bourbon vanilla sugar
7-10 Tbsp Lemon balm

Directions

1
Wash or drain the apricots (use the juice for other purposes). Cut fresh fruit in half, stone. Roughly dice 4 halves. Drain the berries (if necessary put 1 tbsp aside), collect the juice. Puree remaining berries, apricot cubes, lemon juice and 2-3 tbsp. raspberry juice. If necessary, add the rest of the berries
2
Whip the cream until stiff and allow the vanilla sugar to trickle in. Pour the cream into a piping bag with a star-shaped spout, squirt one cream tuff into each apricot or fill it in with a teaspoon
3
Spread the sauce on dessert plates and place the apricots inside. Decorate as desired with lemon balm