Emerald Chocolate and Salted Caramel Ice-Cream with baked apricots in puff pastry (serves 4)
This is a play on the French Oranais pastry but uses apricot jam instead of pastry cream.
Ingredients:
- 4 Large Scoops of Emerald Chocolate & Salted Caramel Ice-Cream
- 4 Apricots
- 250g Puff Patry
- 40g Apricot Jam
- 1 Egg, beaten
- Icing Sugar
Method:
Pre-Heat an oven to 200C
Cut the apricots in half and remove the stones then slice the apricots into half inch segments.
Cut the puff pastry into 5inch X 7inch strips and brush with the beaten eggs.
Spoon 10g of apricot jam onto the centre of each piece of puff pastry.
Place the sliced apricots onto the apricot jam, leaving an inch of pastry uncovered all around the edge of the puff pastry.
Fold the pastry over to meet the edge of the sliced apricot and give the pastry one final brush of the beaten egg.
Bake for 12-15 minutes until the pastry is puffed up and golden brown.
Serve with a generous scoop of Emerald Chocolate & Salted Caramel Ice-Cream.
