Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Apricot Crunch Surprise




Source of Recipe


Sainbury's


List of Ingredients




For the apricot base:
250g fresh apricots, cut in half and stones removed
50g demerara sugar
Juice of ½ lemon

For the apricot base:
50g Apricot bitesize wholewheat biscuits, crushed
25g demerara sugar
200g tub creme fraiche



Recipe



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.