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  Greek Recipes

Apricots and Cream "Hrisolmila Poltos"


This fruit dessert is an elegant end to any meal.


1 lb. dried apricots 1/2 cup split, blanched almonds
sugar to taste whipped cream

Cover the apricots with cold water and let them soak overnight.

Transfer the apricots and the water to a pot and simmer gently, stirring occasionally until they are soft.   Put the apricots into a food processor and puree.  Add the water from the pot as needed
to make a smooth consistency.  Add sugar to taste.  Stir in the almonds.

Put the mixture into serving dishes and refrigerate.  Top off with whipped cream just before serving.

Susie's Note:  This fruit puree is also great on a thick slice of pound cake.   Instead of the whipped cream, pour sweetened cream over it.  It's like an apricot short cake.

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