Bring a saucepan of water to the boil. Add all the fruit and blanch for 1-2 minutes. Drain, reserving both the fruit and the liquid. Cool the fruit and then remove the skins. Place 150ml of the reserved fruit liquid in a saucepan and add the caster sugar and vanilla essence. Heat gently to dissolve the sugar, then bring to the boil. Boil for 3 minutes until syrupy. Melt the butter in a large frying pan, add the peaches and apricots and saute for 30 seconds. Add the figs and saute for another 30 seconds. Add the syrup and bring to the boil. Serve immediately, with the creme fraiche spooned over the fruit. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 180 (63%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 52.9mg||16 %|
|Sodium 41.4mg||1 %|
|Potassium 75.1mg||2 %|
|Total Carbohydrate 26.5g||8 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 26.5g|
|Protein 1.1g||2 %|
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Calories per serving: 285
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