| 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.
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