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Recipe Name: Apricot And Pecan Crumble Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

6 Ounce(s) Dried whole apricots
chopped in half
2 Tablespoon(s) Marmalade
3 Ounce(s) Margarine
3 Ounce(s) Wholemeal flour
3 Ounce(s) Oat flakes
2 Ounce(s) Soft Brown Sugar
1 Ounce(s) Pecan nuts
Soak the apricots for 3-4 hours in 1/2pint / 300ml hot water. Bring to
the boil in the same water. Cover and cook for 20 minutes. The
apricots should be fairly soft. Mix in the marmalade. Then put the
mixture including all the liquid into a greased oven-proof dish. Add a
little more water if necessary to cover the fruit. To make the crumble
topping, rub the margarine into the flour, then add the oats and
sugar. Reserve 8 pecan nuts and grind the rest coarsely. Add these to
the crumble mixture. Sprinkle the mixture on the fruit. Arrange the
whole pecan nuts on top. Bake the crumble at 350=F8F/180=F8C/gas mark
4 for 20-25 minutes. Serve hot. Converted by MC_Buster. NOTES :
Apricots and marmalade make a tangy combination which works well in a
fruit crumble. Converted by MM_Buster v2.0l. Posted to MM-Recipes
Digest by Alan Hewitt <> on Nov 24, 1998

Nutrition (calculated from recipe ingredients)
Calories: 1870
Calories From Fat: 829
Total Fat: 94.8g
Cholesterol: 0mg
Sodium: 1434.8mg
Potassium: 2479.8mg
Carbohydrates: 256.5g
Fiber: 24.5g
Sugar: 175g
Protein: 19.4g

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