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Apricot and Ginger
Gratin |
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Ingredients
1 1/4 lb apricots, halved and stoned (pitted)
1/2 cup caster (superfine) sugar
1 cup cream cheese
3 oz gingernut biscuits (gingersnaps), crushed to crumbs |
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1. |
Preheat the
oven to 400°F. |
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2. |
Put the
apricots in a pan with the sugar.
Pour in 5 tbsp water and heat until barely simmering.
Cover and cook very gently for 8—10 minutes, until they
are tender but still holding their shape. |
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3. |
Drain the
apricots, reserving the syrup.
Place the drained apricots in a large dish.
Alternatively, divide among four individual ovenproof
dishes.
Set aside 6 tbsp of the syrup.
Spoon the remainder over the fruit. |
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4. |
Beat the
cream cheese until softened.
Gradually beat in the reserved 6 tbsp syrup until smooth.
Spoon the cheese mixture over the apricots.
Sprinkle the biscuit crumbs over the cream cheese and
juice mixture.
Bake for 10 minutes, until the crumb topping is beginning
to darken and the filling has warmed through.
Serve immediately. |
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Note:
For an even easier version, use 14 oz canned apricots in
juice. Use juice from the can to beat into the cream
cheese.
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