Recipe - Jardaloo Bahar

400 g Dry apricots
200 g Sugar
2 dr Vanilla essence
300 ml Fresh cream; whipped
A few strands saffron;
dissolved in a
; little lukewarm
; milk
A few cherries for
garnishing

SOAK the apricots overnight for at least 12 hours in lukewarm water.
Destone the apricots and boil them in the same water on a low heat till the
apricots are cooked. Add sugar and continue to cook till the apricots turn
slightly dark in colour and the mixture is thick. Add vanilla essence.

When the mixture is cool, pass it through a mincer or a blender, and
finally pass it through a sieve to remove all the strands. Mix most of the
whipped cream into the apricot mixture and blend well. Blend the dissolved
saffron in the remaining whipped cream.

To serve, put a little apricotcream mixture in a wine glass and pipe
saffroncream on top to stand up in peaks. Garnish with a cherry. Similarly
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