Apricot Tapioca Gruel

(*) Muscadet: white wine from the area around Nantes. Perfumed, but dry.

For the broth, boil the honey, cinnamon, wine and cloves and simmer gently over low heat for 5 min.

Cut the apricots in half, remove the seeds and cut into small pieces. Soften in the lightly boiling broth.

Remove the fruit with a skimmer and crush half.

Add the tapioca to the remaining stock and simmer gently for 10 minutes. Add fruit puree, mix. At the end, accurately fold in the fruit shreds and cool the grits.

Serve with cinnamon yogurt or almond milk.

Tip: Use creamy natural yogurt for an even finer result!

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