Meander Valley Dairy products add a little indulgence to any dish. Whether it’s the perfect cream to serve with a dessert, rich butter to use when baking or cultured buttermilk to marinate chicken. Meander Valley Dairy products will add flavour and style to cooking.
Cold Apricot CrumbleThis recipe is perfect for summer - delicious apricots with a sweet crumble and creamy Meander Valley Dairy crème fraiche (for more information on crème fraiche check out 'The Ultimate Guide to Creme Fraiche'). Serve with a glass of bubbles and celebrate in the summer sun.
Cook Time: 30 mins
Pinch of Tasman sea salt
1 can whole Apricots, cut in half
1/2 cup demerara sugar
25g Meander Valley Salted Cultured Butter, diced
2 tbsp Meander Valley Crème Fraiche
For the crumble
1 cup Four Roses plain four
1/2 cup rolled oats
1/2 cup desiccated coconut
1/2 cup Pecans
1/2 cup Maple syrup
100g Meander Valley Salted Cultured Butter,diced
- Preheat oven to 180 degrees.
- In a bowl add flour and butter, using your fingertips to rub together. Then add
rolled oats, coconut, pecans, maple syrup and combine. Place onto a baking tray
and cook in the oven for 15 to 20 minutes, or until golden brown.
- 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.
- 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.