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Fig and Apricot Charlottes

ingredients

serves 6
225 g (8 oz) dried figs
225 g (8 oz) dried apricots
140 ml (1/4 pint) brandy
450 g (1 lb) cream or curd cheese
140 ml (1/4 pint) thick natural yoghurt
3 tbsps honey
Halved toasted almonds
140 ml (1/4 pint) double cream
Nutmeg

method

1. Place the figs and the apricots in a deep bowl with the brandy and heat for 30 seconds - 1 minute on HIGH. Leave to stand, covered, for 2 - 3 minutes. Drain off the brandy and reserve.

2. Place a circle of greaseproof paper in the bottom of 6 ramekins. Cut the figs in half and press them flat. Press the apricots to flatten slightly Use the fruit to line the sides of the dishes, with the seed side of the fig to the inside.

3. Soften the cream or curd cheese for 30 seconds-1 minute on MEDIUM. Stir in the yoghurt, honey and the reserved brandy

4. Spoon the mixture into the ramekins, pressing it down firmly against the base and the fruit lining the sides. Fold any fruit ends over the cheese filling and chill.

5. Turn the charlottes out onto a serving plate and pour cream carefully around the base of each. Remove the paper circles from the top and decorate with toasted almonds and freshly grated nutmeg.

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