ingredients

1 4/4 box of apricots in syrup

1 package of Breton shortbread

50 g unsalted peeled pistachios

3 branches of mint

Steps

Step 1

Coarsely chop pistachios with a knife.

2nd step

Drain the apricots keeping a little syrup and cut into pieces.

Step 3

Crumble about 10 shortbreads and mix them with half of the pistachios.

Step 4

Chop mint leaves and mix with apricots and remaining pistachios.

Step 5

In each glass arrange some of this mixture and a little syrup, cover with the shortbread crumbs.

Step 6

Serve as fresh.