| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Ready stead, Emp | 4 | servings |
INGREDIENTS
| 2 | c | Flour |
| 50 | g | Butter |
| A little milk | ||
| Knob of butter | ||
| 50 | g | Brown sugar |
| 5 | Plums; halved and stone (5 | |
| To 6) | ||
| ; removed | ||
| 50 | g | Caster sugar |
| 50 | ml | White wine |
| 5 | Crab apples; cored (5 to 6) | |
| 1/2 | ts | Cinnamon |
| 150 | ml | Greek yoghurt |
| Icing sugar to dust |
INSTRUCTIONS
1 In a food processor, combine the flour with the butter and enough milk to bind to a soft dough. 2 Divide the mix in half and roll out each into 9" wide rounds. Heat a dot of butter in a crepe pan and fry the dough for 2-3 minutes on each side until golden. 3 Dissolve the brown sugar in a drop of water in a medium pan. Add the halved plums and cook until softened. Drain any juices. 4 Dissolve the caster sugar in the white wine. Quarter the apples and add to the pan with the cinnamon and cook until softened. 5 Sandwich the apples and plums with the Greek yoghurt between the scones and dust with icing sugar. Converted by MC_Buster. Per serving: 419 Calories (kcal); 11g Total Fat; (24% calories from fat); 7g Protein; 71g Carbohydrate; 27mg Cholesterol; 110mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.
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