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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
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