Recipe for Apricot Crunch Surprise 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR THE APRICOT BASE ----------------
250 gm Fresh apricots, cut in half and stones removed (8oz)
50 gm Demerara sugar, (2oz)
1/2 x Lemon, Juice of
----------------- FOR THE APRICOT BASE ----------------
50 gm Apricot bitesize wholewheat biscuits, crushed (2oz)
25 gm Demerara sugar, (1oz)
Instructions:
Instructions: 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.

NOTES : A fruity style dessert comprising of caramelised apricots, creme fraiche and crunchy wholewheat crumble.

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