02/05/2006

Apricot (or loquat) crunch

(serves 4)

120g/4oz margarine or butter
120g/4oz soft brown sugar
120g/4oz rolled oats
40g/1.5oz sultanas or raisins
15oz/428g can apricot halves (or stewed sweetened loquats or apricots)
1 tblsp lemon juice

Method:
Cream the butter and sugar, then stir in the oats and sultanas, mixing well. Drain the apricots, then tip the fruit into a 600ml/1 pint ovenproof dish. Sprinkle over a little apricot syrup mixed with lemon juice. Gently spoon the topping over the fruit and firm it with a knife. Cook for 30-40 minutes at 350F/ 180C/ Gas 4 until golden brown on top.

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This is a very flexible dessert, ideal for the family or doubled when there are guests. The oven temperature isn't vital - it can be cooked along with anything else, although it's better to have it lower rather than higher.

Since we have a loquat (mespila) tree, I pick several kilograms each year and then freeze them in a light syrup, to use in this dessert. About 500g frozen fruit is right for this - I tip it straight into a saucepan, simmer until soft, and then use as if it were from a can. Sometimes when doubling I use a large can of pears mixed with loquats or apricots for a little variety.

This is excellent served with evaporated milk, or home-made ice cream or yogurt.

2 comments:

IndigoShirl said...

Yum, yum.... I love the sound of this. I am going to try making it tomorrow...:~)

Best Wishes

Shirley

Vita K said...

Do you speek greek?My english are not very well but i like very much your blog!