Poached Marzipan Stuffed Apricots
18 fresh apricots
225 g sugar
85 g marzipan
orange flower water (optional)
clotted cream or Greek yoghurt to serve
Make a slit in one side of the apricots, gently squeeze open and remove the stone.
Place the apricots and finely grate over the orange zest. Squeeze the juice from the orange and add to the pan with the sugar. Cover and simmer the fruit, turning them from time to time, for about 8-10 minutes or until tender. Remove from heat and leave to cool.
Knead the marzipan with a few drops of the orange flower water. (if using) Be careful as it is quite potent and you do really only need a few drops.
When the apricots are cool enough to handle, lift each one out with a spoon and poke a little of the marzipan into it’s cavity.
Serve warm or cold.