Apricots are washed, cut are in large pieces and soaked in orange juice overnight. The next day add to sliced ​​bananas and liqueur. The fruits are mixed and dispensed into cups or transferred in a salad bowl. The rind of half an orange peel thinly using a knife for peeling potatoes, cut into thin strips and leave for decoration. The remaining half of the sheet grate and mix with the juice squeezed from oranges. Cream stir this mixture with honey to thicken. Finally, stir in yogurt. Before serving well cooled cream is distributed on the fruit. The dessert is decorated with julienne orange peel.