When I posted last week about vispipuuro, one of my former host sisters, Kati, said that the apricot version is really delicious. My husband worked from home today, so it was a nice afternoon snack for us, with enough left over for the kids. Maybe.
I looked at Beatrice Ojakangas’ recipe in The Finnish Cookbook, but she added a whole cup of sugar! This seemed excessive to me, so I consulted her recipe, but modified it to eliminate the sugar.
I sorted out the apricots from an extra-large bag of dried fruit from Sam’s club, but only had a half cup, and the recipe called for a whole cup. So I added in the dried peaches from the bag and had just enough. Since the peaches are already not as sour as apricots, I decided to completely eliminate the added sugar by cooking the fruit in 4 cups of apple juice instead of water. I cooked the fruit over low heat until it was so soft it broke apart when stirred. This took about an hour.
Next, I measured how much liquid and fruit I had left, and it was just over two cups. I added about two cups of water and about two cups of apple juice to make six cups total. Then I brought this back to a boil and whisked in a half cup of cream of wheat (or you could use malt-o-meal). Just like in the earlier post, I whisked this for a few minutes over medium heat until it thickened.
The thickened liquid then went into my stand mixer bowl, and I whipped it for a very, very, very long time (at least 20 minutes!). I had a little trouble, it splattered a lot at the beginning, so I used a low speed until the chunks were broken up well, then gradually increased the speed. I also used a splatter guard, but it splattered anyway! Here is a photo taken after about ten minutes of whipping:
This whipped porridge was even better than the one made with berries, and we didn’t miss the refined sugar at all!