Fresh apricots with lemon cream

Serves: 6

750g fresh ripe apricots
50g (1/2 cup) raisins
1 small glass liqueur, to taste
2 glasses white wine (500cc)
¾ cup (150g) sugar
juice of 2 lemons
2 egg yolks

Peel, stone and slice apricots.
Soak raisins in warm water for about 1 hour.
Drain, dry and soak in liqueur.

Mix apricots and raisins and arrange them over base of a glass dish.
Place white wine, sugar, egg yolks and lemon juice in a saucepan.

Cook in a double boiler, over a medium heat, whisking continuously until mixture thickens.
Do not allow to boil.

Remove from heat and pour over the fruits.
Refrigerate well before serving.