Peach Apricot Mango Grits

Place peaches and apricots briefly in boiling water, remove with skimmer and quench when cool. Remove the skin and cut the flesh into wedges from the stones.

Remove the skin from the mango and also cut the flesh into wedges from the stone.

Peel ginger root and cut into thin slices. Knock open three apricot stones, crush the soft seeds and bind them with the ginger slices in a piece of gauze.

Mix the pulp slices with juice of one lemon and peach liqueur. Fill the gauze bag and pour the wine over it. Cover and infuse for one hour.

Drain the fruit in a colander. Collect the liquid and remove the muslin bag.

Stir the cornstarch into about a quarter of the liquid.

Bring the remaining liquid to a boil with the sugar. Cook the fruit slices for two to three minutes in the boiling liquid, then add the cornstarch and stir again. Pour the porridge into a suitable bowl and cool. Serve with – for example – the Amaretto Zabaglione.

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