|Fresh ripe apricots||500 Gram|
|Powdered sugar||4 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||6|
Boil water and plunge apricots in it.
Keep for 1 minute.
Drain and plunge in cold water.
Remove skins and stones.
Puree apricots with lime juice and sugar in a blender.
Mix gelatine with water and keep for 5 minutes.
Melt over a par of hot water.
Stir in the apricot puree.
When half set remove from refrigerator.
Beat cream until peaks form and fold into the apricot mixture.
Spoon into individual serving dishes and garnish with almonds and a cherry on each dish.