Apricot Pudding Recipe
825 g can apricots
300 ml whipped cream
some flaked almonds and fresh mint to garnish
In a blender or food processor, puree a 825 g can drained apricots. Fold the puree through 300 ml whipped cream. Serve chilled in glasses or small bowls garnished with flaked almonds and fresh mint. Use canned peaches if you prefer.