250 g apricots, dried 125 ml Apricot Vinegar 125 ml water 2 tbsp. Portuguese Mustard salt and pepper, freshly ground
Instructions
250 g apricots, dried marinate for 2 days in 125 ml Apricot Vinegar, 125 ml water and 2 tbsp. Portuguese Mustard Season with salt and pepper, freshly ground Serve with warm or cold meat dishes. serves 4 by Peter Berger, hobby chef, Vienna
