Egg ’n’ bacon dippers
Bite-sized quail's eggs and asparagus spears are great for dipping into creamy watercress mayonnaise - perfect for picnics
Apricot & crème fraiche Eton mess
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 2
Skip to ingredients
- 6-8 apricotshalved and stoned
- 2 tbsp apricot jam
- 2 tbsp dessert winesuch as Sauternes, or water
- 100ml crème fraîche
- 150ml pot natural yogurt
- 1 tbsp icing sugar
- 8 ready-made mini meringues
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.
