Raspberry Drop Pancakes by Angela Clutton
Our favourite pancakes to make and eat every Shrove Tuesday are these stacks of slightly risen cremp...
Preparation time: 20 minutes
Cooking time: 20 minutes
Skills needed: beginner
6-8 apricots, halved and stone removed
Store purchased madeira cake
1/2 caster sugar
1/2 white wine
1 teaspoon vanilla essence
1 tablespoon brandy (optional)
200ml cream, whipped to a soft peak
1 tablespoon icing sugar
1/2 teaspoon vanilla essence
Finely grated zest from half an orange
Gently combine all syrup ingredients except brandy over heat until sugar has dissolved, then simmer for five minutes. Add apricots and simmer for five minutes or until just soft. Remove with a slotted spoon.
Gently boil syrup for five minutes to concentrate flavours. Cool slightly then return apricots and add brandy if desired.
Combine icing sugar and orange zest with cream.
Lightly toast slices of madeira cake under the grill.
Assemble onto dessert plate with apricots and orange cream and drizzle with a little of the syrup. Serve for wonderful summer colour and flavour!
Recipe and photo courtesy of Aussie Summer Stonefruit. For more information and 'dribbilicious' recipes, go to http://www.facebook.com/AustraliaSummerStonefruit