Used in our Pink Lemonade Bowl w/ Lemon Bar.
- 1/3 cup clementine compote
- ½ cup Blood Orange Puree
- Zest from ½ Lemon
- 1 tsp Lemoncello
- 10 each Apricot Halves (IQF or fresh in season)
In a small bowl place the Clementine Compote, Blood Orange Puree and lemon zest. Whisk together.
Dice the apricot halves in a very small dice
Fold in diced apricots
Chill Covered until needed