Croissants with Apricot Compote

1. 1

   COMBINE the sugar, water, cinnamon and lemon rind in a saucepan and cook, stirring until sugar has dissolved.

2. 2

   Bring to the boil then reduce heat and simmer gently for 10 minutes.

3. 3

   Add apricots to the syrup and poach for 1012 minutes or until just soft.

4. 4

   Lift apricots from the pan and boil syrup until reduced by half, then pour over the apricots and cool.

5. 5

   BEAT the PHILLY with icing sugar and extra lemon rind until smooth.

6. 6

   Spread over the croissants and place on serving plates, spoon over the apricots and a little syrup.

7. 7

   Serve immediately.

8. 8

   HANDY TIP: As an alternative to croissants, why not try brioche, toasted fruit bread or panettone.

* Per serving · 4 servings · Values may vary.

No additional tips available.