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Apricot Ambrosia
Boil 200g dried stoned apricots in 200 ml orange juice.
Remove from the heat and add the jelly cubes. Stir until dissolved.
Leave to cool.
Puree the fruit and liquid together. Add 150 ml orange juice and 300 ml Ambrosia Devon Custard. Blend together.
Pour the mixture into a serving bowl and chill until set.
Decorate with mini meringue shells.