Groninger peat with apricot sauce
Boil the apricots in 75 ml of water with the honey gently for 7-8 minutes. Mix in the orange liqueur.
Puree the apricots with the cooking liquid and bind with diluted potato starch. Keep the sauce warm.
Heat the butter in a frying pan and fry the cookie bars lightly crispy.
Divide the bars into stacks over 4 plates. Put a roll of bread ice next to it and pour the apricot sauce over it. Garnish with fresh mint and a little cinnamon powder.
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