Apricot Cream Spicy

Cut apricots into cubes. Place in a saucepan with chili pepper, sherry, sugar and water, bring to a boil and boil down for 5 minutes. Then leave to infuse for at least 2 hours on the switched-off hob. Finely puree the fruit with the chili and the broth, adding the whipped cream. Season with lemon zest and cinnamon and refine with lemon juice.

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