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Apricot Salad With Terragon Vinegar

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  Apricots 2 Pound (1 Kilogram)
  Soured cream 4 Tablespoon
  Tarragon vinegar 3 Tablespoon
  Sugar 1 Tablespoon
  Salt To Taste
  Black pepper To Taste
  Tarragon 2 Tablespoon, freshly chopped

Planch and peel the apricots, then halve and remove the stones.
Arrange the apricots in a glass serving dish.
Crack the stones and remove the kernels.
Chop the kernels.
Mix together the soured cream, vinegar, sugar and salt and pepper to taste.
Spoon this dressing over the apricots and sprinkle with the tarragon and chopped apricot kernels.

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