Caramelised Fruit With Cinnamon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 4 | Servings | |||
INGREDIENTS
| 1 | 411 g tin pear quarters in | |
| natural juice drained | ||
| 1 | 411 g tin apricot halves in | |
| natural juice drained | ||
| 1 | t | Cinnamon |
| 3 | T | Half fat creme fraiche |
| 1 | Dessert spoon demerara sugar |
INSTRUCTIONS
Preheat the grill to its highest setting. Place the fuit, core side down in the base of a shallow gratin dish, or oven proof dish. Spoon over a tablespoon of the juice and sprinkle over the cinnamon. Spoon over the creme fraiche and spread it as evenly as possible with a palette knife. Sprinkle over the sugar making sure it goes right to the edges of the dish. Place under the hot grill, until the sugar browns and caramelises. Serve at once. Converted by MC_Buster. NOTES : A very quick and easy dessert, simple but delicious. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 10mg
Sodium: 5.3mg
Potassium: 45.2mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: <1g