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Apricot and Cardamom Cream
1 14 ounces ti apricot halves in syrup - drained; (400g)
8 Schwartz Cardamom Pods - lightly crushed to remove seeds
1 ts Clear honey
1 tb Cointreau
3/4 pt Whipping cream; (450ml)
Liquidise the apricots with the Cardamom Seeds. Blend in the honey and Cointreau. Whip the cream and gently fold into the puree. Chill and serve with fresh fruit salad or fruit desserts.
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