for 4 person

Apricot sauce

300 g	apricots, quartered
2 tbsp	sugar
2 tbsp	water

Maluns

800 g	mealy potatoes, cooked in their skins day-old, peeled
100 g	white flour
1 ½ tsp	salt
100 g	butter

To serve

100 g

Graubünden mountain cheese, cut into pieces

How it's done

Apricot sauce

Mix the apricots, sugar and water in a small pan, bring to the boil. Reduce the heat, cover and simmer for approx. 10 mins., set aside.

Preparation

Preheat the oven to 60°C, warm the platter and plates.

Maluns

Grate the potatoes into a bowl using a rösti grater, mix with the flour and salt. Melt half of the butter in a wide frying pan. Add half of the potato mixture, fry until the potatoes begin to turn colour. Fry over a low heat until light brown, tossing and stirring with a frying spatula until the mixture breaks up into little balls, keep warm. Fry the rest of the potato mixture in the remainder of the butter.

To serve

Plate up the Maluns, serve with the apricot sauce and cheese.

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