Summary

Ingredients

• 550 g apricot (s), (weihed pitted)
• 350 g strawberries, (cleaned)
• 350 g rock candy, (rind in the moulinette)
• 1 pack Gelfix 3:
• 1 packet citric acid, (5 g)
• 100 ml amaretto, (almond liqueur)

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Instructions

1. Stone and chop the apricots, clean and chop the strawberries. Finely grind the crumbled candies in the moulinette, mix with the citric acid and the Gelfix and add to the fruit. Let it sit for a few hours.
2. Then finely puree with the hand blender.
3. Cook the mixture according to the instructions on the package in a sufficiently large saucepan, usually 3-4 minutes, stirring constantly. Just before the end of the cooking time, add the liqueur.
4. Make a gelling test and pour into glasses while still hot.