for 4 people

Apricot puree

600 g	apricots, cut into wedges
½ tbsp	sugar
1 tbsp	lemon juice
2 tbsp	water

Bacon and apricots

1	onion, cut into thin rings
80 g	bacon strips, thinly sliced
200 g	apricots, cut into wedges

Alpine macaroni

4 ½ dl	vegetable bouillon
2 ½ dl	single cream
1 sachet	saffron
400 g	waxy potatoes, cut into cubes
250 g	pasta (e.g. Älplermagronen macaroni)
60 g	grated hard cheese
½ tsp	salt
a little	pepper

How it's done

Apricot puree

Mix the apricots, sugar, lemon juice and water in a pan, bring to the boil. Reduce the heat, cover and cook over a low heat for approx. 15 mins. until soft, puree and leave to cool.

Bacon and apricots

Fry the onion and bacon in a non-stick frying pan until golden brown. Add the apricots, fry for approx. 2 mins., remove and set aside.

Alpine macaroni

Bring the stock, cream and saffron to the boil in a wide pan. Add the potatoes, cover and cook over a low heat for approx. 5 mins. Add the pasta, cover and cook over a low heat for approx. 10 mins. until al dente, stirring occasionally until only a small amount of liquid remains. Mix in the cheese, season, plate up. Top with the reserved bacon and apricots. Serve with the apricot puree.

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