Ingredients

Instructions

  1. Bring the sugar and water to boil in a medium cooking pot. Turn the heat down to very medium-low.
  2. Add the apricots and almond extract. Cook for about 5-6 minutes.
  3. Pour into a bowl and let it cool.
  4. Then chill in the fridge.
  5. Add almond slices.
  6. Serve in individual bowls with Pilaf on the side on hot Summer days.