eton mess with char-grilled apricots

  • 2 cups (320g) frozen raspberries
  • ½ cup (110g) caster (superfine) sugar 
  • 4 apricots, halved 
  • ¼ cup (45g) brown sugar 
  • 2 cups (500ml) single (pouring) cream, whipped
  • 100g store-bought meringues, lightly crushed
  1. Preheat oven to 180°C (350°F). Place the raspberries on a baking tray lined with non-stick baking paper and sprinkle with the caster sugar. Roast for 15–17 minutes, stirring occasionally, until thickened and syrupy. Allow to cool completely. 
  2. Dip the apricot halves into the brown sugar. Preheat a lightly oiled char-grill pan or barbecue over high heat. Cook the apricot halves, cut-side down, for 1–2 minutes or until caramelised. Set aside. 
  3. Place the cream in a bowl and fold through the meringue pieces. 
  4. Layer the raspberry syrup and cream mixture in serving jars and serve with the apricot halves. Serves 4.
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