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Judy henson
Sugar dumplings with mascarpone and apricot lime salad
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Ingredients
Directions
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Cut the fresh mint into thin strips.
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Cut the apricots into thin strips and mix them in a deep plate with the orange juice, the lime juice and the lime zest.
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Let this mixture stand for at least 30 minutes.
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You can also make the apricot salad the night before, then keep the salad covered in the fridge.
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Toast the almonds in a dry frying pan, stirring until golden brown.
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Let them cool down on a plate.
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Cut the sugar balls open and place the bottom halves each on a plate.
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Spread a good layer of mascarpone over it and scoop the apricot salad in the middle.
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Divide the almonds and fresh mint and sprinkle with icing sugar and some cinnamon.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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