Apricot Porridge
Breakfasts • European
Description
Recipe by John Smith, chef at a local restaurant.
Ingredients
- Dried Apricots 25 oz
- Water 0 qt
- Apricot Urbech 5 fl oz
- Flaxseeds 5 oz
- Dried Turkey to taste
- Chopped almonds 0 oz
- Mint 1 sprig
Step-by-Step Guide
Step 1
Rinse the dried apricots and place them in a saucepan. Pour in one liter of water.
Step 2
Bring to a boil. The water should be reduced until only 1/4 remains, and the dried apricots should be soft.
Step 3
Remove the saucepan from the heat, transfer all the contents to a blender, and blend until smooth. Add the juice.
Step 4
Transfer the contents back to the saucepan, place it on the heat, and bring to a boil, stirring constantly.
Step 5
Serve the apricot porridge in a deep bowl, drizzled with a spoonful of urbech, topped with dried fruits, almond flakes, and garnished with a sprig of mint.
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