Summary

Ingredients

• 400 g apricot (s), fresh, not too ripe
• 100 g suar
• 100 ml Aperol

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Instructions

1. Wash and core the apricots and quarter or eighth depending on the size.
2. Caramelize the sugar in a saucepan, deglaze with Aperol and stir.
3. When the caramel has dissolved again, add the apricots, bring to the boil briefly and remove the pot from the stove, cover and let cool.