Apricot flower with glacé cherries

Ingredients

• 1 large can of apricots in syrup (about 820 g), or 12 fresh ones
• 100 g sugar, for the syrup
• 250 ml water, for the syrup
• 60 g glacé cherries (no E120)
• 1 tablespoon sliced almonds

Missing an ingredient?

• What to use instead of sliced almonds
• What to use instead of sugar
• What to use instead of candied cherries

Instructions

1. If the fruit is fresh, make a syrup by boiling the sugar with the water for 5 minutes, poach the peeled, halved fruit in it until tender but whole, about 5-10 minutes, and let it cool in the syrup. If it's canned, drain it and use its syrup instead of yours.
2. Pile the apricots in a glass dish, rounded side up, keeping one half for the top, hollow side up.
3. Cut a few glacé cherries in half and tuck half a cherry into each gap where the apricots meet.
4. Put a whole cherry in the hollow of the top apricot and, around it, four almond slices touching the cherry. It looks like a flower.
5. Pour the syrup around them and serve cold.

Nutrition facts

Approximate, per serving (about 206 g). Calculated with data from USDA FoodData Central.