Time of preparation: 40+ min
Ingredients for baked apricots:
1 tsp ground cardamom
orange zest from ½ of organic orange
2 tbs coconut blossom sugar
Pit the apricots and cut them in half. Put them into a big bowl, add the rest of the ingredients and bake them at 356°F/180°C for about half an hour, until the juices release and the apricots start to caramelize. Cool them completely.
Ingredients for coconut cream:
1 ½ cups coconut yogurt
½ tsp vanilla
Mix the ingredients in a bowl. Store the cream in a cool place until serving.
2 tbs coarsely ground cacao nibs
First, place a few spoons of coconut cream on the bottom, then add the baked apricots atop the cream and sprinkle with cacao nibs.
In the fall, you can replace the apricots with plums and use persimmon cream instead of coconut. To make the persimmon cream, puree 3 ripe persimmons through a fine sieve until there is only cream left (without pits and skin). Add lemon juice from half an organic lemon and ½ tsp vanilla to the pureed persimmons and blend until smooth. Cool the cream in the fridge before serving.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and bon apetit.