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| Ingredients | 350 g | a jar of apricot am or your own made Apricot Jam or puree |
| 1 tbsp | Corn flour or Arrowroot | |
| Kirsch | ||
Method
Boil the Puree until it thickens. With jam it should require little boiling but might need to be liquidized or pushed through a sieve. Add the Kirsch or other spirit and serve. This is particularly delightful with a plain sponge.