Summary

Ingredients

• 500 g apricot (s)
• 100 ml water
• 90 g suar
• 2 tablespoon rum, brown
• 1 lemon (s), organic
• 250 g low-fat quark
• 150 g mascarpone
• 2 tablespoon lemon juice
• 3 tablespoon chocolate flakes

For the set:

• possibly lemon balm
• possibly mint

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Instructions

1. Rinse the apricots, stone them, cut into wedges. Bring the water with 60 g sugar to the boil, add a tablespoon of rum, a little lemon zest and apricot wedges, cover and simmer over a low heat for about 5 minutes. Pour the apricots into a colander, collect the liquid.
2. Mix the quark and mascarpone with three to four tablespoons of the collected liquid and a tablespoon of rum until smooth. Add sugar and lemon juice to taste. Fold two tablespoons of the chocolate into the cream.
3. Spread the apricot wedges on four dessert bowls, pour the cream over them. Sprinkle with the remaining chocolate flakes and garnish with lemon balm or mint if necessary.
4. Tip:
5. In winter, the fresh apricots can be replaced with canned apricots.