Roast Apricots With Coffee Cream And Nut Crunchie Biscuits

Cooking with Paula McIntyre

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Roast Apricots 8 apricots 1 tablespoon honey 1 tablespoon light brown sugar

Cut the apricots in half and place cut side up in a baking dish. Mix the honey with the sugar and drizzle over the top of the fruit. Place in a 180oc oven for 15 minutes.

Coffee Cream 50ml espresso 275ml double cream 75g chopped white chocolate 250g mascarpone 2 tablespoons icing sugar

Warm 75ml of the cream with the espresso and add the white chocolate. Stir over a low heat until chocolate is melted. Whisk the remaining cream with the mascarpone and icing sugar and mix in the chocolate mixture.

Nut Crunchies 380g mixed nuts ( I used almonds, hazelnuts and pistachios) 165g castor sugar Set the oven to 180oc and line a baking tray with parchment paper. Scatter over the nuts and place in the oven for 10 minutes. Bash the nuts and sugar together in plastic bag to coarse crumbs.

75g egg white 85g sugar Whisk the egg whites to soft peaks and add the sugar in a steady flow. Fold in the nut mixture. Line two baking trays with parchment paper. Take a tablespoon of the mixture, roll with wet hands and place on the trays. Bake in a 180oc preheated oven for 30 minutes or until crisp. Allow to cool. Will keep in an airtight container for a couple of weeks.

Spoon the apricots into 4 glasses, top with the coffee cream and serve the crunchies on the side.

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