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Home Recipes From the Show Poached apricots with ginger and breakfast hotcakes

Poached apricots with ginger and breakfast hotcakes 17/11/2009

Serves 6

Description:

Poached apricots with ginger and breakfast hotcakes by Mike Moore

Ingredients:

600g Fresh apricots
300g caster sugar
600mls water
1 knob fresh ginger
1 vanilla pod

Breakfast hot cakes

200g toasted muesli
60g caster sugar
3 whole eggs
250ml milk
125g plain flour
Large pinch bicarb
Vanilla essence
100g ricotta cheese
Icing sugar to dust

Method:

Bring the water to the boil dissolve the sugar and add the grated ginger and the vanilla pod.
Simmer for 5 mins. Cut the apricots in half then add to the syrup simmer for 1 mins then remove from the heat and allow to cool in the syrup.


Breakfast hot cakes

In a bowl whisk the egg with the flour and add the milk And vanilla to form a batter, add the sugar and the bicarb.
Stir in the muesli and allow to stand for a 5 mins.
In a small fry pan warm some vegetable oil and spoon the mix in to form small pancakes, drop some of the ricotta on the top and cook, flip over when the edge is cooked and bubbles appear.

Notes:

To serve

Place the hotcakes on the plate spoon the warm apricots over and dust with icing sugar.