Recipe - Apricot And Pecan Crumble

6 ounce Dried whole apricots;
chopped in half
2 tablespoon Marmalade
3 ounce Margarine
3 ounce Wholemeal flour
3 ounce Oat flakes
2 ounce Soft brown sugar
1 ounce Pecan nuts

1. Soak the apricots for 34 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.

2. Mix in the marmalade. Then put the mixture including all the liquid into
a greased ovenproof dish. Add a little more water if necessary to cover
the fruit.

3. 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.

4. 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 2025 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 MMRecipes Digest by Alan Hewitt alan@atoc.demon.co.uk on Nov
24, 1998