Dessert Recipes - Apricot Cream Pancakes Recipe

Ingredients

• 1 quantity of Simple Pancakes

• 410 g/14 1/2 oz/1 large can of apricot halves, drained, reserving the juice

• 150 ml/2/3 cup double (heavy) cream

• 20 ml/4 tsp caster (superfine) sugar

• 10 ml/2 tsp arrowroot

• 45 ml/3 tbsp kirsch

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Method:

1. Make the pancakes. Chop the apricots. Whip the cream until peaking, then whisk in the sugar. Fold in the apricots.

2. Fold the pancakes into sixths and spoon the cream mixture into a fold in each pancake to form filled cones. Place on serving plates.

3. Blend the arrowroot with a little of the reserved juice in a saucepan. Stir in the remainder and add the kirsch. Bring to the boil, stirring, until thickened and clear.

4. Spoon immediately over the pancakes and served straight away.