1. Soak the apricots for 3-4 hours in 1/2pint / 300ml hot water. Bring to the boil in the same water. Cover and cook for 20 minutes. The apricots should be fairly soft. 2. Mix in the marmalade. Then put the mixture including all the liquid into a greased oven-proof dish. Add a little more water if necessary to cover the fruit. 3. To make the crumble topping, rub the margarine into the flour, then add the oats and sugar. Reserve 8 pecan nuts and grind the rest coarsely. Add these to the crumble mixture. 4. Sprinkle the mixture on the fruit. Arrange the whole pecan nuts on top. Bake the crumble at 350=F8F/180=F8C/gas mark 4 for 20-25 minutes. Serve hot. NOTES : Apricots and marmalade make a tangy combination which works well in a fruit crumble. Posted to MM-Recipes Digest by Alan Hewitt
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|Serving Size: 1 Serving (551g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 872 (50%)|
|Amt Per Serving||% DV|
|Total Fat 96.9g||129 %|
|Saturated Fat 16.1g||80 %|
|Monounsaturated Fat 46.9g|
|Polyunsanturated Fat 29.7g|
|Cholesterol 0mg||0 %|
|Sodium 850.8mg||29 %|
|Potassium 931.1mg||25 %|
|Total Carbohydrate 204.7g||60 %|
|Dietary Fiber 22.4g||90 %|
|Sugars, other 182.4g|
|Protein 28.9g||41 %|
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Calories per serving: 1742
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