1 quantity of
410 g/1 large can of apricot halves, drained, reserving the juice
150 ml double (heavy) cream
20 ml/4 tsp caster (superfine) sugar
10 ml/2 tsp arrowroot
45 ml/3 tbsp kirsch
Make the pancakes. Chop the apricots.
Whip the cream until peaking, then whisk in the sugar. Fold in the
apricots. Fold the pancakes into sixths and spoon the cream mixture
into a fold in each pancake to form filled cones. Place on serving
plates. Blend the arrowroot with a little of the reserved juice in a
saucepan. Stir in the remainder and add the kirsch. Bring to the boil,
stirring, until thickened and clear. Spoon immediately over the
pancakes and served straight away.