Dessert
Apricot Crumble with Pecans and Chocolate
Serves
4
Information
Prep time: 15 min Cook time: 10 min
Ingredients
1kg fresh apricots • 1 Vanilla pod • 30g Demerara Brown Sugar Tate&Lyle • 6 Pecan nut Biscuits Bonne Maman • 20g Chocolate 70% - Lindt • 2 Gelatine sheets in 50ml water • 1 tin of Devon Custard Ambrosia • 1 lemon
Method
Melt the brown sugar in a non-stick pan until a golden brown liquid • Add the fresh apricots, halved, and sauté for 4-5 min on a low heat • Melt the gelatine sheets in a little custard and add this to the other custard • Pour into two bowls: in one add the chocolate (melted); in the other a bit of lemon juice and the vanilla seed paste • Crush the biscuits • Fill your glass recipient, first with a layer of the chocolate custard • Then add a layer of the apricots (finely chopped), followed by the vanilla infused custard, and top with the biscuit crumbs, and two apricots halves
