Cold Apricot Crumble
- Pinch of Tasman sea salt
- 1 can whole Apricots, cut in half
- ¼ cup demerara sugar
- 25g Ashgrove butter, diced
- 2 tbsp Meander Valley crème fraiche
- For the crumble;
- 1 cup Four Roses plain flour
- ½ cup rolled oats
- ½ cup desiccated coconut
- ½ cup Pecans
- ½ cup Maple syrup
- 100g Ashgrove butter, diced
Preheat oven to 180 degrees.
Step 1 In a bowl add flour and butter, using your fingertips to rub together. Then add rolled oats, coconut, pecans, maple syrup and rub together. Place onto a baking tray and cook in the oven for 15 to 20 minutes, or until golden brown.
Step 2 To caramelise the apricots, place them face down in demerara sugar. Make sure they are nicely coated. Then either place them face side down onto a pan over high heat or use a blowtorch, cook until a toffee starts to form.
Step 3 Remove crumble from the oven and mix in remaining butter with a pinch of salt.
To serve, place apricots into a bowl and top with the crumble and crème fraiche.