I use this as a layer in entremet cakes (such as the honey saffron cakes) but it’s equally as good as a filling in cupcakes, layer cakes or even with dessert. The puree does pack an alcoholic punch, so don’t put a too thick layer in a cake. Or do… whatever you prefer of course.
- 200gr dried apricots
- 3 tbs cointreau
- 3 tbs water
Puree all ingredients together (not much of a recipe, now is it?)