Drunken Apricot

Our signature gluten free polenta almond flour cake is topped with a layer of apricot compote. A top layer of our slightly lemony silk cream is then topped with our glazed drunken apricots. The apricots have been marinating in the Gewurtzraminer for one month before we use them. We then make an drunken apricot puree that this dessert is topped wtih.