| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sainsbury13, Sainsbury’s | 1 | servings | ||
INGREDIENTS
| 250 | g | Fresh apricots; cut in half and |
| ; stones removed | ||
| ; (8oz) | ||
| 50 | g | Demerara sugar; (2oz) |
| 1/2 | Lemon; Juice of | |
| 50 | g | Apricot bitesize wholewheat biscuits; crushed (2oz) |
| 25 | g | Demerara sugar; (1oz) |
| 1 | 200 gram tub creme fraiche |
INSTRUCTIONS
FOR THE APRICOT BASE FOR THE APRICOT BASE Preheat the grill to a moderate heat. Place the apricots on a baking sheet and sprinkle with the sugar and lemon juice. Grill for 5-8 minutes, until the sugar caramelises and the fruit starts to colour. Leave to cool. Combine the wholewheat biscuits with the sugar and place on a baking sheet and grill for 1-2 minutes, turning frequently. Leave to cool. Place the caramelised apricots in 2 suitable sized sundae dishes or onto serving plates then top with the creme fraiche and sprinkle with the wholewheat biscuit topping. Serve immediately. Converted by MC_Buster. NOTES : A fruity style dessert comprising of caramelised apricots, creme fraiche and crunchy wholewheat crumble. Converted by MM_Buster v2.0l.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”