Caramelised Fruit with Cinnamon - Just Fruit Recipes


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Caramelised Fruit with Cinnamon

1 411 g tin pear quarters in natural juice; drained
1 411 g tin apricot halves in natural juice; drained
1 ts Cinnamon
3 tb Half fat creme fraiche
1 Dessert spoon demerara sugar


Preheat the grill to its highest setting.

Place the fuit, core side down in the base of a shallow gratin dish, or oven proof dish.

Spoon over a tablespoon of the juice and sprinkle over the cinnamon.

Spoon over the creme fraiche and spread it as evenly as possible with a palette knife. Sprinkle over the sugar making sure it goes right to the edges of the dish.

Place under the hot grill, until the sugar browns and caramelises. Serve at once.


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