Apricot Puree

A good dessert becomes a visual wonder and culinary masterpiece by underlaying it with fruit puree. Unfortunately, you will not be able to avoid tedious manual work in the preparation, because the electric juice centrifuge will give you too liquid a result, the blender too coarse. Grind raw, ripe, unblemished (no pressure or rotten spots), pitted Wachau apricots with a blender and then pass through a particularly fine hair sieve. Do not add any other liquids, they would destroy the unique fruit aroma! This also applies to the decoration: instead of the popular but flavor-intensive peppermint leaves, it is better to use lemon balm. Due to its high sugar content, puree of Wachau apricots harmonizes perfectly with vanilla ice cream. From the large group of fruits suitable for puree preparation, with the exception of papayas, only the apricot has a reddish-orange hue. Take as a contrast the green kiwi and/or the black-blue blackberry puree. Do not hold back in the visual design, let your imagination run wild, sink into a riot of color!

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