APRICOT COMPOTE

-          2 kg Apricot  (keep the pits)

-          250 gm sugar

-          ½ cup white sweet wine

-          1 vanilla beans

-   1 orange slice

Cut the apricot into 4 pieces

Place them in the pot with the other ingredients

Let macerate while breaking the pits to free the almond inside

Tight the broken pits into a cheese cloth and cover it with the apricot

Cover /seal the pot with plastic wrap (for pressure cooking)

Slowly bring to the boil, shaking the pot time to time, let simmer for 2 minutes and turn off the flame.

Let cool without uncovering.

 STONE FRUIT SORBET 

    - STONE FRUIT puree

   - Cooking syrup of stone fruits

Combine fresh puree with cooking syrup.

Rectify sweetness as necessary

Freeze in ice cream maker

   EXTRA

 Crispy Rice

Caramelize in a pan with butter and sugar until golden brown and crisp

   and

-          BAMBOO LEAF

-          Reduced coconut milk