Apricot Crisp Recipe

100 g/4 oz dried apricots
450 ml/2 cups water
15 ml/1 tbsp granulated sugar
1 packet of orange-flavored jelly (jello)

15 ml/1 tbsp lemon juice
25 g/1 oz/2 tbsp butter
15 ml/1 tbsp golden (light corn) syrup

50 g/2 oz/1 cup bran flakes
150 ml creme fraiche

Method:

Put the apricots in a pan with the water and leave to soak overnight. Stir in the sugar. Bring to the boil, reduce the heat and simmer gently for 10 minutes until the fruit is tender. Remove the fruit with a draining spoon and leave to cool.

Dissolve the jelly in the juice in the saucepan. Stir in the lemon juice. Puree the apricots in a blender or food processor with some of the dissolved jelly. Stir in the remainder and pour into six glasses. Chill until set.
Melt the butter and syrup in a saucepan and stir in the bran flakes. Spread the creme fraiche over the set apricot mixture. Top with the buttery bran flake mixture and chill again until firm.