Name: Apricot & crème fraiche Eton mess
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: British
Ingredients: 6-8 apricots halved and stoned; 2 tbsp apricot jam; 2 tbsp dessert wine such as Sauternes, or water; 100ml crème fraîche; 150ml pot natural yogurt; 1 tbsp icing sugar; 8 ready-made mini meringues

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Apricot & crème fraiche Eton mess

Apricot & crème fraiche Eton mess

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 5 mins

plus cooling

A star rating of 1 out of 5.1 ratingRate

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Jam jars are perfect for transporting this fruity dessert to your favourite picnic spot - crumble over meringues just before serving

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

6-8 apricots

halved and stoned
2 tbsp apricot jam
2 tbsp dessert wine

such as Sauternes, or water
100ml crème fraîche
150ml pot natural yogurt
1 tbsp icing sugar
8 ready-made mini meringues

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Nutrition: per serving

kcal354
fat10g
saturates7g
carbs53g
sugars52g
fibre3g
protein8g
salt0.3g

Method

step 1

Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins until syrupy – the apricots should still be holding their shape. Divide between 2 pots or jam jars, leave to cool, then chill until ready to assemble.
step 2

Mix the crème fraîche, yogurt and icing sugar, then pour over the apricots and chill until ready to serve. Transport in a cool bag. Take the meringues in a separate container, for crumbling over just before serving.

Recipe from Good Food magazine, September 2014

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