8
oz semi-dried apricots
2
tbsp Amaretto liqueur
5
fl oz natural yoghurt
cubes
of almond-flavoured sponge, to serve
Put
the apricots into a bowl, cover with 10 fl oz of water, and leave to soak for 2
or
3 hours. Meanwhile make the almond sponge.
Drain
apricots (reserving the juice) and put into a blender or food processor with
the
Amaretto and yoghurt. Blend until smooth. If mixture is a little too thick, add
some
of the reserved apricot juice. Spoon into a fondue pot and heat over a burner
to
serve warm (or cold) with the sponge cubes.
(Serves 4)