Chop the pineapple and remove the stalk. Core the apricots and cut them into small pieces too; they do not have to be peeled. Put both together with the preserving sugar, citric acid, amaretto and a few drops of bitter almond flavor in a large saucepan. Bring to the boil while stirring. Take the pot off the stove. Thoroughly puree the food and bring to the boil again for 4 minutes while stirring. Fill into prepared glasses.
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