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Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 750g dried fruit (figs, prunes, dates, apricots, apples, peaches)

  3. finely grated rind of 2 oranges

  4. 1 1/2 cups fresh orange juice

  5. 12 savoiardi sponge fingers

  6. 300ml sour cream

  7. 2 tablespoons brown sugar

Instructions Jump to Ingredients ↑

  1. Combine dried fruit, orange rind, and orange juice in a medium saucepan over medium heat. Bring to the boil. Reduce heat to low and simmer for 5 minutes or until fruit is plump.

  2. Spoon fruit into a 26cm x 17cm heatproof ceramic dish.

  3. Place biscuits into a bag and hit with a rolling pin to crush. Sprinkle crushed biscuits over the fruit. Spread sour cream over biscuits with a palate knife and sprinkle with brown sugar.

  4. Preheat grill on medium-high. Grill for 5 to 6 minutes or until sugar dissolves and turns golden. Serve immediately.

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