This quick and easy desert has a comforting, baked vegan cheesecake-flavour. For an even easier version of a delicious gratin, use 400 g/14 oz canned apricots in juice. Use juice from the can to beat into the cream cheese.
This recipe is from the author: JOANNA FARROW I changed the recipe from dairy to vegan.
500g/1/4 lb apricots, halved and stoned (pitted)
75g/3 oz/scant ½ cup sugar (superfine) sugar
200g/7 oz/scant 1 cup cream cheese
75g/3 oz ginger nut biscuits (gingersnaps),crush to crumbs
1.Put the apricots in a pan with sugar. Pour in 75ml/5 tbsp water and heat until barely simmering. Cover and cook very gently for 8-10 minutes, until they are tender but still holding their shape.
2.Preheat the oven to 200°C/400°F/Gas 6. Drain the apricots, reserving the syrup, and place in a large dish or divide among four individual ovenproof dishes. Set aside 90ml/6 tbsp of syrup and spoon the remainder over the fruit.
3. Beat the cream cheese until softened, then gradually beat in the reserved syrup until smooth. Spoon the cheese mixture over the apricots. Sprinkle the biscuit crumbs over the cream cheese and juice mixture. Bake for 10 minuets, until the crumb topping is beginning to darken and the filling has warmed through. Serve immediately.